Ingredients
— The Dry Ingredients —
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sweetened shredded coconut
— The Wet Ingredients —
1 cup small curd cottage cheese (full fat or 2%)
2 large eggs, room temperature
¼ cup unsalted butter, melted and cooled (or vegetable oil)
¼ cup milk (dairy or almond)
1 teaspoon vanilla extract
1 cup crushed pineapple (canned), very well drained
Instructions
1. **Preheat:** Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick spray.
2. **Mix Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the shredded coconut until evenly distributed.
3. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the cottage cheese, eggs, melted butter, milk, and vanilla extract. (See notes if you prefer a smoother texture).
4. **Combine:** Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the batter together. Stop when there are still a few streaks of flour visible—do not overmix!
5. **Add Fruit:** Gently fold in the drained crushed pineapple just until incorporated.
6. **Fill:** Divide the batter evenly among the muffin cups, filling them almost to the top. Sprinkle a little extra coconut on top if desired.
7. **Bake:** Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. **Cool:** Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Drain the Pineapple: Canned pineapple holds a lot of liquid. Press it in a sieve with the back of a spoon to remove excess juice, otherwise, your muffins may turn out soggy.
Texture Tip: If you are sensitive to the texture of cottage cheese curds, blend the cottage cheese, milk, and eggs in a blender until smooth before mixing with the dry ingredients. The result will be undetectable!
Storage: These muffins stay moist for days. Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freezing: These freeze beautifully. Wrap individually in plastic wrap and freeze for up to 3 months. Microwave for 20 seconds to reheat.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: Tropical / American
- Diet: Vegetarian