Description
Light, tangy muffins made with creamy cottage cheese, tropical pineapple, and shredded coconut for a moist treat ideal for breakfast, brunch, or as a snack.
Ingredients
- 1 cup cottage cheese (whole milk or low-fat)
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup crushed pineapple, well drained
- 1/4 cup granulated sugar
- 1/4 cup melted butter (about 4 tablespoons)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the cottage cheese, melted butter, and eggs until cohesive.
- In another bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Stir in the shredded coconut and well-drained crushed pineapple.
- Add the dry mixture to the wet in two additions. Fold gently until just combined, stopping when no streaks of flour remain.
- Divide batter among the muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 18–20 minutes, rotating the pan halfway through. Muffins are done when tops are golden and a toothpick comes out clean.
- Let muffins cool in the tin for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For a glossy finish, brush tops with melted butter after baking. Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical