If you’re looking for a yummy start to your day, these Gingerbread Cottage Cheese Breakfast Muffins are perfect! They are moist, fluffy, and packed with ginger spice goodness.
The cottage cheese adds a nice twist, making them extra fluffy. I love enjoying one with a cup of coffee; it feels like a cozy hug in the morning!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re looking for a gluten-free option, try using gluten-free flour blends. I’ve used whole wheat flour before, which adds a nutty flavor!
Cottage cheese: It gives the muffins a nice moisture and protein boost. For a dairy-free version, you can use almond or soy yogurt. It may change the texture a bit, but it’s still tasty!
Molasses: This adds a rich, warm flavor that complements the spices. If you don’t have molasses, honey or maple syrup can work as a substitute, but the flavor will be a bit lighter.
Spices: Ginger, cinnamon, and cloves are key to that gingerbread taste. Feel free to adjust the amounts based on your preference, or add in nutmeg for a different twist.
How Do You Get the Perfect Muffin Texture?
Achieving the right muffin texture can be tricky but focusing on mixing is key. When you combine the wet and dry ingredients, mix just until combined. Overmixing makes muffins dense and chewy. Here’s how to nail it:
- Mix the dry ingredients first, ensuring even distribution of baking powder and spices.
- In a separate bowl, whisk wet ingredients until well blended. The cottage cheese adds texture, so don’t worry about it being perfectly smooth.
- When combining, gently fold the wet into the dry; it’s okay if the batter is slightly lumpy. This keeps the muffins light and fluffy!
Remember to fill the muffin cups only about ¾ full for the perfect rise. Enjoy your baking!
Gingerbread Cottage Cheese Breakfast Muffins
Ingredients You’ll Need:
Basic Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup brown sugar, packed
- 1 large egg
- 1 cup cottage cheese (small or large curd)
- ¼ cup molasses
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
How Much Time Will You Need?
Making these delicious muffins takes about 10 minutes of prep time and 18–22 minutes of baking time. So, in just around 30-35 minutes, you’ll have warm gingerbread muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, prepare your muffin tin by greasing it or lining it with paper liners to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, use a whisk to combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and packed brown sugar. Mix well until all the dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the large egg, cottage cheese, molasses, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth. It’s okay if the cottage cheese creates some lumps in the batter; it helps keep the muffins moist!
4. Bring It All Together:
Gently add the wet ingredients to the bowl of dry ingredients. Fold them together carefully using a spatula or a wooden spoon. Mix until just combined; a few lumps are perfectly fine, and overmixing can make the muffins tough!
5. Fill the Muffin Cups:
Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter. This will give them room to rise without overflowing.
6. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 18–22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re ready!
7. Cool Down:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Enjoy!
These muffins are delightful warm or at room temperature. Pair them with a glass of milk or a cup of coffee for a cozy breakfast treat!
With their rich gingerbread flavor and fluffy texture thanks to the cottage cheese, these muffins are not just delicious but also a nutritious way to start your day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may make the muffins a bit denser, so you might want to mix in a little extra baking powder (about 1/4 tsp) to help them rise.
How Can I Store Leftover Muffins?
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by substituting the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water), and use a plant-based cottage cheese alternative and oil instead of butter. Just ensure your molasses and other ingredients are vegan-friendly!
What’s the Best Way to Reheat the Muffins?
The best way to reheat muffins is to pop them in the microwave for about 10-15 seconds. If you prefer them warm from the oven, you can reheat them in a 350°F (175°C) oven for about 5–7 minutes. Enjoy them when they’re warm for a comforting treat!
