Gingerbread Cottage Cheese Breakfast Muffins

Why You’ll Love This Recipe

I love how these muffins give me all the comforting spices of gingerbread while sneaking in some healthy ingredients. The cottage cheese adds richness and protein, making these muffins more filling than your average baked treat. I often bake a batch for the week and grab one for a quick breakfast or snack. They’re great fresh out of the oven, but just as tasty the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground ginger

• Ground cinnamon

• Ground cloves

• Ground nutmeg

• Eggs

• Cottage cheese (I use full-fat for extra richness)

• Brown sugar or maple syrup

• Molasses

• Vanilla extract

• Applesauce or mashed banana (for moisture)

• Olive oil or melted coconut oil

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it well.

2. In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and all the spices.

3. In a separate bowl, I blend the eggs, cottage cheese, brown sugar or maple syrup, molasses, vanilla, applesauce, and oil until smooth.

4. I gently combine the wet ingredients with the dry, stirring just until incorporated—being careful not to overmix.

5. I spoon the batter evenly into the muffin cups, filling each about ¾ full.

6. I bake them for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Once baked, I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard-sized muffins. It takes about 10 minutes to prep and 20 minutes to bake, so I usually have them ready in just around 30 minutes from start to finish.

Variations

When I want to mix things up, I add mini chocolate chips, chopped nuts, or dried cranberries to the batter. For a dairy-free version, I’ve swapped the cottage cheese for a thick plant-based yogurt, and it still works well. Sometimes I top them with a sprinkle of oats or turbinado sugar before baking for a little extra crunch.

Storage/Reheating

I keep the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them and reheat in the microwave for about 20–30 seconds when I want one. They stay soft and moist even after freezing.

FAQs

Can I taste the cottage cheese in these muffins?

Not at all. The cottage cheese blends into the batter and gives moisture and texture without a noticeable flavor. It just makes them soft and protein-rich.

Can I make these muffins gluten-free?

Yes, I’ve made them using a 1:1 gluten-free flour blend and they turn out great. I just make sure the blend contains xanthan gum for better structure.

What’s the best sweetener to use?

I like using brown sugar for a deep molasses flavor, but maple syrup works beautifully too if I want a refined sugar-free option.

Are these muffins good for kids?

Absolutely. They’re mildly sweet, packed with nutrients, and perfect for little hands. I often make them as a lunchbox snack.

Can I blend the cottage cheese first?

Yes, if I want a super smooth texture, I blend the wet ingredients—including the cottage cheese—before combining with the dry. It gives a bakery-style consistency.

Conclusion

These Gingerbread Cottage Cheese Breakfast Muffins are the perfect mix of cozy and nourishing. They let me enjoy the festive flavors of the season while keeping things light and wholesome. Whether I’m starting a busy weekday or relaxing on a weekend morning, they’re always a comforting, guilt-free choice that I look forward to baking again and again.

Gingerbread Cottage Cheese Breakfast Muffins

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These Gingerbread Cottage Cheese Breakfast Muffins are protein-packed, warmly spiced, and subtly sweet. A cozy, nourishing way to enjoy festive flavors, ideal for quick breakfasts or wholesome snacks.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 cup full-fat cottage cheese
• 1/3 cup brown sugar or maple syrup
• 2 tbsp molasses
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce or mashed banana
• 1/4 cup olive oil or melted coconut oil

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
3. In another bowl, blend eggs, cottage cheese, brown sugar or maple syrup, molasses, vanilla, applesauce, and oil until smooth.
4. Gently fold the wet ingredients into the dry ingredients, mixing until just combined—do not overmix.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Add mini chocolate chips, chopped nuts, or dried cranberries for variety.
• Top with oats or turbinado sugar for extra texture before baking.
• Use plant-based yogurt instead of cottage cheese for a dairy-free option.
• Blend the wet ingredients for a smoother muffin texture.
• Great for kids and lunchboxes—mildly sweet and nutrient-rich.

Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 8g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg