Okay, let me tell you—these Gingerbread Cottage Cheese Breakfast Muffins might just be my new breakfast obsession. The moment you take them out of the oven, the warm spices hit you like a cozy hug, and the subtle tang of the cottage cheese keeps them moist and tender without being heavy. Plus, they’re just the right balance of gingerbread-y sweetness and savory creaminess, making them perfect for those chilly mornings when you want something comforting but also a little special. If you’ve never baked with cottage cheese in muffins, you’re in for a treat—it adds a lovely texture that’s hard to beat. Trust me, once you try this recipe, you’ll be whisking up a batch every weekend!
Quick Facts
Yield: Serves 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
½ cup brown sugar, packed
2 large eggs
1 cup low-fat cottage cheese
⅓ cup unsweetened applesauce
⅓ cup melted coconut oil or vegetable oil
1 tsp vanilla extract
Optional: ½ cup finely chopped crystallized ginger or raisins
How I Make It
Step 1:
First things first, preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease it lightly. In a large bowl, whisk together your flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This spice mixture smells incredible, so take a moment to breathe it in!
Step 2:
In another bowl, beat the eggs and then mix in the cottage cheese, applesauce, oil, brown sugar, and vanilla. Don’t worry if the texture looks a little lumpy—that’s the cottage cheese doing its magic.
Step 3:
Slowly fold the wet ingredients into the dry mix until just combined. Make sure not to overmix; a few lumps are totally fine. If you’re adding crystallized ginger or raisins, gently fold them in now for a nice surprise in every bite.
Step 4:
Spoon the batter evenly into your prepared muffin cups, filling each about ¾ full to allow room for rising.
Step 5:
Bake for 18–20 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs attached.
Step 6:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely (or at least until warm). This keeps them from getting soggy on the bottom.
Variations & Tips
Swap chopped crystallized ginger for chopped nuts like pecans or walnuts for crunch.
Use Greek yogurt instead of cottage cheese for a creamier texture.
Add a pinch of cayenne pepper if you like a little heat with your gingerbread flavors.
For gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
If you prefer sweeter muffins, drizzle a little honey or molasses on top after baking.
How I Like to Serve It
I love these muffins fresh and warm with a pat of butter melting on top. They’re also fantastic with a smear of cream cheese or a dollop of jam. Serve alongside a cup of chai tea or hot coffee on a crisp fall morning, and you’ve got yourself a breakfast that feels like a little celebration.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
Reheat gently in the microwave for 15-20 seconds to bring back that soft, fresh-out-of-the-oven feel.
Closing: These muffins always surprise me with how moist and flavorful they are, making them a dependable favorite whenever I want an easy, cozy breakfast fix.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
