Moist Coconut Pineapple Cottage Cheese Muffins Recipe

Instructions:

1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper or silicone liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and shredded coconut until well combined.
3. In a separate medium bowl, whisk together eggs, cooled melted butter, milk, and vanilla extract until smooth.
4. Gently fold the cottage cheese into the wet mixture using a spatula until just incorporated. Do not overmix.
5. Pour the entire wet mixture into the dry ingredients. Use the spatula to gently fold everything together just until no streaks of dry flour remain. A few small lumps are acceptable.
6. Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full.
8. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) (without opening the door if possible) and bake for an additional 17–20 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins rest in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.