Cottage Cheese Muffins
Tropical Cottage Cheese Muffins are soft, fluffy, and naturally sweet with pineapple and coconut. Packed with protein from cottage cheese, these muffins are perfect for holiday breakfasts, brunch, or a healthy snack. A deliciously festive, high-protein treat the whole family will love! 🥥🍍✨
Calories: 180kcal
Ingredients
- 1 cup cottage cheese small curd or blended smooth
- 1 ½ cups all-purpose flour or whole wheat flour for a heartier texture
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup coconut oil melted
- ½ cup crushed pineapple drained
- ½ cup shredded coconut unsweetened
- 1 tsp vanilla extract
- ½ tsp cinnamon optional
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with oil.
- Mix Wet Ingredients
- In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), coconut oil, crushed pineapple, and vanilla extract until smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix & Fold
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the shredded coconut—don’t overmix!
- Bake
- Divide the batter evenly into the muffin tin (about ¾ full). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm, or store for later!
Notes
- Drain the pineapple well to avoid excess moisture in the batter.
- Use full-fat cottage cheese for extra creaminess.
- Don’t overmix—gently fold the ingredients for soft, fluffy muffins.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
- For extra crunch, add chopped macadamia nuts or almonds.
- Store in an airtight container for up to 5 days or freeze for longer freshness.