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Coconut and Pineapple Cottage Cheese Muffins – Moist, Protein-Rich & Perfect for Holiday Brunches

When you think of holiday baking, flavors like cinnamon, pumpkin, and chocolate often come to mind. But what if you want something a little lighter, tropical, and unexpected? These Coconut and Pineapple Cottage Cheese Muffins bring a refreshing, sunshine-bright twist to your Thanksgiving or Christmas spread. Made with creamy cottage cheese for moisture and protein, sweet crushed pineapple, and tender flakes of shredded coconut, these muffins are moist, fluffy, and absolutely crave-worthy. They're easy to make, freezer-friendly, and packed with holiday cheer—without the sugar overload. Whether you're hosting brunch, need a quick grab-and-go breakfast, or want something sweet that doesn’t weigh you down, these muffins are here to make your holidays extra special.
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Prep Time 10 minutes
bake time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Ingredients Equipment Method Notes

Ingredients
  

🥥 Wet Ingredients
  • ¾ cup cottage cheese full-fat or low-fat
  • 2 large eggs
  • ½ cup crushed pineapple drained
  • ⅓ cup melted coconut oil or neutral oil
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
🧁 Dry Ingredients
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup shredded unsweetened coconut
✨ Optional Toppings
  • Extra shredded coconut for sprinkling
  • Pineapple chunks or dried pineapple bits
  • Powdered sugar glaze or cream cheese drizzle

Equipment

  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Muffin tin (12-count)
  • Paper liners or non-stick spray
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Step 1. Preheat & Prepare Muffin Tin
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2. Mix the Wet Ingredients
  1. In a large bowl, whisk together:
  2. ¾ cup cottage cheese
  3. 2 eggs
  4. ½ cup crushed pineapple
  5. ⅓ cup melted coconut oil
  6. ¼ cup honey (or maple syrup)
  7. 1 tsp vanilla extract
  8. Whisk until smooth (small cottage cheese curds will remain—that’s okay!).
Step 3. Combine the Dry Ingredients
  1. In a medium bowl, stir together:
  2. 1½ cups flour
  3. 1½ tsp baking powder
  4. ½ tsp baking soda
  5. ¼ tsp salt
  6. ½ tsp cinnamon
  7. ½ cup shredded coconut
Step 4. Mix Wet & Dry Together
  1. Add dry ingredients to the wet ingredients.
  2. Stir gently with a spatula until just combined—do not overmix.
  3. The batter should be thick and textured.
Step 5. Fill the Muffin Tins
  1. Divide the batter evenly among the 12 muffin cups.
  2. Top each muffin with extra shredded coconut (optional).
Step 6. Bake Until Golden
  1. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7. Add Optional Toppings
  1. Once cooled, drizzle with a simple glaze (powdered sugar + pineapple juice) or cream cheese icing for a festive touch.

Notes

🧊 Storage & Reheating
Room Temp: Store in an airtight container for 2–3 days.
Fridge: Keeps fresh for up to 5 days—great for meal prep!
Freezer: Freeze cooled muffins for up to 2 months. Thaw overnight or microwave for 20–30 seconds.
Reheat: Warm slightly in microwave or toaster oven to refresh texture.
🥄 Variations
Holiday Spice: Add nutmeg, allspice, or a touch of ginger for more festive flair.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Vegan: Substitute eggs with flax eggs and use dairy-free yogurt in place of cottage cheese.
Protein Boost: Add 1–2 tbsp of vanilla protein powder (adjust liquid if needed).
Tropical Mix: Add diced mango, chopped pecans, or golden raisins.
Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
❓ 10 FAQs
1. What kind of cottage cheese should I use?
Full-fat or low-fat both work well. Small curd cottage cheese blends best.
2. Can I use Greek yogurt instead?
Yes, but the muffins will be slightly less moist and dense.
3. Do I need to drain the pineapple?
Yes—lightly drain to avoid excess moisture making the batter soggy.
4. Can I use sweetened shredded coconut?
Yes, but reduce the added sweetener slightly to balance the taste.
5. What flour works best?
All-purpose or a 50/50 blend of all-purpose and whole wheat.
6. Do these taste like coconut a lot?
They have a subtle coconut flavor—nothing overpowering.
7. Can I make them sweeter?
Absolutely! Add 2–3 tbsp more honey or a few tbsp brown sugar.
8. Can I bake these in a loaf pan?
Yes—bake at 350°F for 40–45 minutes. Check with a toothpick.
9. Are these muffins healthy?
Yes! They’re protein-rich, made with whole ingredients, and lower in sugar than traditional muffins.
10. Are they good for breakfast or dessert?
Both! They’re lightly sweet and pair well with coffee, tea, or a scoop of yogurt.
🏁 Conclusion
These Coconut and Pineapple Cottage Cheese Muffins are the perfect blend of festive and fresh, offering a break from the usual heavy holiday treats. Whether you’re baking a Thanksgiving brunch spread or filling the Christmas breakfast table, these muffins deliver flavor, nutrition, and a taste of the tropics in every bite.
They're protein-packed, easy to make, freezer-friendly, and sure to impress guests who want something a little different but delicious. Add them to your holiday baking list—you won’t regret it!