Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with 12 paper liners or grease the cups well. This ensures your muffins won't stick and will pop out beautifully.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This mixture forms the base of your muffins, providing structure and lift.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, leading to tender muffins.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Then, add the cottage cheese and vanilla extract. Mix until just combined. Don't worry if the mixture looks a little lumpy from the cottage cheese; it will smooth out as it bakes.2 large eggs, 1 cup cottage cheese, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can result in tough muffins. A few streaks of flour are okay.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gently fold in the shredded coconut and well-drained crushed pineapple. If you reserved a tablespoon of pineapple juice, you can add it here for an extra hint of pineapple flavor.1/2 cup unsweetened shredded coconut, 1 cup crushed pineapple
- Whisk together the milk and the reserved tablespoon of pineapple juice (if using). Gradually add this liquid to the batter, mixing until just incorporated. The batter should be thick but pourable.1/2 cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows them to rise without overflowing.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be a beautiful golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
Notes
Store at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 5 days. To reheat, warm in a toaster oven or microwave for a few seconds. Freeze for up to 2-3 months.
