Description
Warm, tender muffins flecked with shredded coconut and bright pineapple, with cottage cheese folded into the batter for unexpected moisture.
Ingredients
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, very well drained
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 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 the drained crushed pineapple.
- Add the dry mixture to the wet in two additions and fold gently until just combined.
- Divide the batter among the muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 18–20 minutes until the tops are golden and a toothpick comes out clean.
- Let the muffins cool in the tin for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Best served warm or at room temperature with a smear of butter or a dollop of mascarpone.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical