Go Back
Moist Tropical Cottage Cheese Muffins

Tropical Cottage Cheese Muffins

Enjoy a taste of the tropics with these protein-packed muffins, featuring a delicious blend of pineapple, mango, coconut, and a hint of lime. Perfect for a quick and satisfying breakfast on the go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 120 g light brown soft sugar
  • 2 large free-range eggs at room temperature
  • 80 ml vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 225 g full-fat cottage cheese
  • 75 g dried pineapple finely chopped
  • 75 g dried mango finely chopped
  • 50 g desiccated coconut
  • Zest of 1 large lime
  • Genuine Flavour: The taste is genuinely tropical not artificial. You get the distinct tangy chew of the pineapple, the soft sweetness of the mango, and a gentle, nutty warmth from the desiccated coconut, all lifted by a fresh hint of lime.
  • Ready in Under 40 Minutes: The entire process from getting your ingredients out to pulling a tray of golden muffins from the oven, comes together in about 37 minutes, making them achievable even on a busy day.
  • Flexible Recipe: This recipe is very forgiving. You can swap the dried mango for dried papaya add 75g of chopped macadamia nuts for a lovely crunch, or use melted coconut oil instead of vegetable oil for an extra layer of tropical flavour.
  • Great for Breakfast on the Go: These are ideal when you need a nutritious breakfast you can eat with one hand. They’re much more satisfying than a plain piece of toast and keep you going until lunchtime. They're also a great alternative to my Creamy Peanut Butter Smoothie Recipe when you want something to chew.
  • Family Tested: My kids absolutely devour these every time I make them. They call them "sunshine muffins" and have no idea they’re eating cottage cheese muffins packed with protein!

Method
 

  1. Preheat and Prepare: First, preheat your oven to 180°C (160°C Fan). Line a 12-hole standard muffin tin with paper cases.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, and ground cinnamon. Whisking helps to aerate the flour and distribute the raising agents evenly.
  3. Blend the Wet Ingredients: In a separate medium bowl or the jug of a blender, add the light brown sugar, eggs, vegetable oil, vanilla extract, and the cottage cheese.
  4. Create a Smooth Base: Using an immersion blender or a standard blender, blitz the wet ingredients until they are completely smooth and creamy. What works best for me is using my stick blender directly in the bowl; it’s less to wash up! You should see no lumps of cottage cheese at all.
  5. Combine Wet and Dry: Pour the smooth wet mixture into the bowl with the dry ingredients.
  6. Fold Gently: Using a spatula, fold the ingredients together until they are *just* combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine.
  7. Add the Tropical Elements: Gently fold in the finely chopped dried pineapple, dried mango, desiccated coconut, and the fresh lime zest. Stir just a few times to distribute them evenly.
  8. Fill the Muffin Cases: Divide the batter equally among the 12 prepared paper cases. An ice cream scoop is a great tool for this, as it ensures each muffin is the same size.
  9. Bake to Perfection: Bake in the preheated oven for 20-22 minutes. You'll know they're ready when they are golden brown on top and a skewer or cocktail stick inserted into the centre of a muffin comes out clean.
  10. Cool Down: Let the muffins cool in the tin for about 5 minutes. This helps them set up. Then, carefully transfer them to a wire rack to cool completely.

Notes

For extra flavor, use melted coconut oil. You can also add 75g of chopped macadamia nuts for crunch. Store muffins in an airtight container at room temperature for up to 3 days.