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Soft and fruity coconut muffins

Featured in Sweet treats that make you happy.

These light cream cheese muffins put a tropical twist on classic American pastries. Opting for low-fat cream cheese and whole wheat flour adds extra softness and cuts back on fat. For sweetness and freshness, they're bursting with unsweetened shredded coconut and juicy pineapple chunks. Coconut oil not only moistens the batter but also enhances the tropical vibe, while honey or maple syrup replaces refined sugar. Perfect for a balanced breakfast or an indulgent brunch, they're a delightful mix of taste and healthy options.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 22:15:03 GMT
Coconut Cream Cheese and Pineapple Muffins Pin it
Coconut Cream Cheese and Pineapple Muffins | Tastyhush.com

These tropical coconut pineapple muffins combine fresh fruit and quark cheese for a light, fluffy texture. The natural sweetness of pineapple and coconut creates an island-inspired treat that's healthier than traditional muffins while maintaining delicious flavor.

This recipe was inspired by Caribbean baking traditions and has become a family favorite. The combination of fresh fruit and protein-rich quark cheese creates a satisfying snack or breakfast option.

Key Ingredients

  • Quark cheese: Use fat-free, well-drained variety for best texture
  • Fresh pineapple: Choose ripe fruit for optimal sweetness
  • Unsweetened coconut: Freshly grated preferred for best flavor
  • Coconut oil: Use virgin organic oil
  • Honey: Light acacia honey works well
  • Whole wheat flour: Adds fiber and structure

Preparation Steps

1.
Drain quark cheese in cheesecloth-lined strainer for 30 minutes to remove excess moisture.
2.
Dice fresh pineapple and lightly sauté to reduce moisture content - essential for proper texture.
3.
Blend wet ingredients with barely melted coconut oil, whisking continuously.
4.
Sift dry ingredients together for even distribution and smooth texture.
5.
Fold mixture gently until just combined, leaving small flour streaks.
6.
Fill muffin cups three-quarters full using an ice cream scoop.

Watch baking time carefully. Muffins are done when lightly golden and spring back when gently pressed.

Serve slightly warm alongside green mint tea for a delightful breakfast or afternoon snack.

Muffins coco ananas moelleux Pin it
Muffins coco ananas moelleux | Tastyhush.com

This recipe demonstrates that healthy baking can be both nutritious and delicious, perfect for any occasion.

Frequently Asked Questions

→ Can canned pineapple be used?
Sure, just make sure to drain it well so the batter doesn’t get too soggy.
→ What’s the best way to store these muffins?
Keep them in a sealed container for up to 3 days, or freeze them for up to 2 months.
→ Can I swap out coconut oil?
Absolutely, you can switch to a mild vegetable oil, but you’ll miss the coconut flavor.
→ Is white flour okay to use instead of whole wheat?
Yes, but you’ll lose the extra fiber and nutrients from the whole wheat.
→ How can I check if the muffins are properly baked?
Stick a toothpick in the center—it’s ready if it comes out clean.

Tropical coconut muffins

Soft-textured muffins with tropical flavors, blending creamy cheese, coconut flakes, and pineapple's fruitiness.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Maria

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Wet Ingredients

01 1/4 cup melted coconut oil
02 2 large eggs
03 1 cup low-fat Greek yogurt
04 1 teaspoon vanilla extract
05 1/3 cup honey or maple syrup

→ Dry Ingredients

06 1/2 teaspoon baking soda
07 1/4 teaspoon salt
08 1 teaspoon baking powder
09 1 1/2 cups whole wheat flour

→ Toppings

10 1 cup crushed pineapple, well-drained
11 1/2 cup unsweetened shredded coconut

Instructions

Step 01

Set your oven to 350°F (175°C) and pop paper liners into a muffin tin.

Step 02

In a big mixing bowl, stir the Greek yogurt, eggs, melted coconut oil, honey, and vanilla until it’s all smooth.

Step 03

Use a second bowl to whisk together the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.

Step 04

Gently fold the dry mixture into the wet ingredients, mixing just until the batter comes together.

Step 05

Carefully stir in the drained crushed pineapple.

Step 06

Scoop the batter into the muffin liners evenly. Bake for about 20–25 minutes, or until a toothpick in the middle comes out clean.

Step 07

Let the muffins cool for a bit before enjoying them.

Notes

  1. Store in an airtight container for up to 3 days.
  2. Freeze for as long as 2 months if needed.

Tools You'll Need

  • Muffin tin
  • Paper liners
  • Two large bowls
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains eggs
  • Contains dairy products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 7 g
  • Total Carbohydrate: 24 g
  • Protein: 5 g