These Gingerbread Cottage Cheese Breakfast Muffins are a tasty way to start your day! Packed with warm spices and a hint of sweetness, they have a fluffy texture you’ll love.
I enjoy these muffins for breakfast since they are easy to make and great with a cup of coffee. Bonus points: they taste like the holidays all year round! 🎄
Key Ingredients & Substitutions
Whole Wheat Flour: This gives the muffins their hearty texture. If you prefer a lighter muffin, you can replace half with all-purpose flour. I like the nutty flavor of whole wheat, but either works!
Cottage Cheese: Cottage cheese adds moisture and protein. If you’re dairy-free, try using silken tofu blended until smooth or a dairy-free yogurt. Both will keep the muffins moist.
Molasses: This sweetener gives the muffins that rich gingerbread flavor. If you run out, you can substitute with honey or maple syrup, but the taste will be a bit different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the cozy and warm flavors. Feel free to adjust these spices to suit your taste! I love adding a pinch more ginger for a spicier kick.
Nuts: Pecans or walnuts add crunch, but if you have nut allergies, pumpkin seeds or sunflower seeds are a great substitute. They add a different but delightful texture!
How Do I Ensure My Muffins Come Out Fluffy?
One important technique is to avoid overmixing your batter. Mixing too much can lead to dense muffins. When combining wet and dry ingredients, use a gentle folding motion just until combined – it’s okay if there are a few lumps!
- Make sure your baking powder and baking soda are fresh; expired leavening agents won’t help your muffins rise.
- Don’t skip the cooling time after baking. Let them sit in the pan for a few minutes, then transfer to a rack. This prevents sogginess.
- Filling the muffin cups about 3/4 full allows enough room for them to rise without overflowing.
Gingerbread Cottage Cheese Breakfast Muffins
Ingredients You’ll Need:
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup cottage cheese (small curd)
- ½ cup molasses
- ⅓ cup brown sugar (packed)
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts (plus more for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of baking time. After that, let the muffins cool for a few minutes before serving. So, in total, you’ll need about 35 minutes to have these delicious muffins ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the muffins will bake evenly and come out fluffy. While that’s heating up, prepare your muffin tin by lining it with paper liners or greasing it with some butter or oil.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Blend the Wet Ingredients:
In a separate medium bowl, combine the cottage cheese, molasses, brown sugar, eggs, applesauce, and vanilla extract. Use a whisk or fork to blend everything until it’s nice and smooth. The cottage cheese will add moisture and protein to the muffins.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon. Mix just until combined; don’t worry if there are a few lumps. Overmixing can make your muffins tough!
5. Add the Nuts:
Carefully fold in the chopped pecans or walnuts into the batter. These will add a lovely crunch and flavor to your muffins.
6. Fill the Muffin Cups:
Evenly distribute the muffin batter among the prepared muffin cups, filling each about 3/4 full. This will give them plenty of room to rise without overflowing.
7. Top with Extra Nuts:
If you like, sprinkle a little extra chopped nuts on top of each muffin for a nice presentation and added crunch.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 18 to 22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready!
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve & Enjoy:
These muffins can be enjoyed warm or at room temperature. They make a delightful breakfast on their own, or you can serve them with a spread of butter or cream cheese. Enjoy with your favorite coffee or tea!
These Gingerbread Cottage Cheese Breakfast Muffins are moist, flavorful, and loaded with goodness, making them an ideal choice for a nutritious start to your day!
Can I Use Regular Flour Instead of Whole Wheat Flour?
Absolutely! If you prefer a lighter texture, you can substitute the whole wheat flour with all-purpose flour. Just keep in mind that the muffins may not have the same nutty flavor and may be slightly less dense.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg, let sit for a few minutes) and use a plant-based yogurt in place of cottage cheese. You can also use maple syrup instead of molasses if you like!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them well or store them in freezer bags to avoid freezer burn.
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, you can substitute it with equal parts honey or maple syrup. Keep in mind that this may alter the flavor slightly, but they will still be delicious!
