Tropical Coconut and Pineapple Cottage Cheese Muffins – Light and Fluffy

Ever crave a muffin that tastes like a tiny beach vacation but doesn’t ruin your day?
I stumbled onto these Coconut and Pineapple Cottage Cheese Muffins and I haven’t looked back.
They hit the sweet tropical note while staying surprisingly light thanks to cottage cheese.
Want an easy, healthy snack or a breezy breakfast that feels like dessert? You do, obviously.
If you like cottage cheese in unexpected places, try the cottage cheese and chickpeas salad I often make.

Why You’ll Love This Recipe

• Tropical flavor without heavy sugar.
• Protein-rich thanks to cottage cheese.
• Quick to make in under 30 minutes.
• Flexible: swap flour, sweetener, or add-ins.
• Great for meal prep and lunches.
• Kid-approved and backpack-friendly.

Ingredients You’ll Need

• 1 cup cottage cheese,
• 1 cup pineapple, crushed and drained,
• 1/2 cup shredded coconut,
• 1/4 cup honey or maple syrup,
• 2 large eggs,
• 1 cup flour (can use whole wheat or gluten-free),
• 1 tsp baking powder,
• 1/2 tsp baking soda,
• 1/4 tsp salt,
• 1/2 tsp vanilla extract

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

STEP 2

In a mixing bowl, combine cottage cheese, crushed pineapple, honey or maple syrup, eggs, and vanilla extract. Mix well.

STEP 3

In another bowl, whisk together flour, baking powder, baking soda, shredded coconut, and salt.

STEP 4

Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.

STEP 5

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

STEP 6

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

STEP 7

Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely. Enjoy your tropical muffins!

Pro Tips for the Best Results

• Drain the pineapple well to avoid soggy muffins.
• Use full-fat cottage cheese for creamier texture.
• Don’t overmix; that keeps muffins tender.
• Toast the coconut for extra flavor, but watch it so it doesn’t burn.
• Swap flour: use whole wheat for fiber or GF flour for gluten-free.
• Make ahead: freeze individual muffins for quick breakfasts.

FYI, for a savory cottage cheese fix I also make a cottage cheese and spinach crustless quiche.

Fun Variations & Topping Ideas

Variations:

• Add mashed banana for natural sweetness.
• Stir in a handful of chopped macadamia nuts for crunch.
• Replace pineapple with mango for a different tropical vibe.
• Make mini muffins for parties and portion control.

Toppings:

• Yogurt drizzle: thin Greek yogurt with a little honey.
• Toasted coconut flakes for a crunchy finish.
• Lime zest to brighten the flavor.
• Cream cheese frosting if you want to get fancy.

Storing and Reheating

Refrigerate cooled muffins in an airtight container for up to five days.
Freeze for up to three months; thaw overnight in the fridge.
Reheat single muffins in the microwave for 20-30 seconds or warm in a 325°F oven for 7-10 minutes.

Leftover ideas

• Crumble over yogurt for a tropical parfait.
• Serve warm with a smear of almond butter.
• Chop and fold into fruit salad for texture.

Frequently Asked Questions (FAQ)

Can I use low-fat cottage cheese?

Yes, you can, but expect a slightly drier crumb. Full-fat gives more moisture and flavor.

Do I need to drain the pineapple?

Absolutely. Drain well and even press with paper towels if it looks soggy. I learned this the hard way once.

Can I make these gluten-free?

Yes, swap in a 1:1 gluten-free flour blend. The texture stays pleasant if you avoid overmixing.

Can I replace eggs?

You can try flax eggs, but expect a denser muffin. I prefer the structure eggs provide.

Conclusion:

This recipe wraps bright tropical flavor, decent protein, and easy prep into a muffin you can feel good about. It works as breakfast, a snack, or a portable treat when you need something satisfying and not too guilty. If you want another take on this combo, check out Pineapple Coconut Cottage Cheese Muffins – Sarah Bowmar for inspiration and variant ideas. I genuinely enjoy how forgiving these muffins feel; they forgive minor measuring sins and still taste great. Ready to bake? Make a batch this weekend, freeze some for busy mornings, and tell me which variation became your new favorite.