Gingerbread Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
  • 6 tablespoons (85 g) butter, melted and cooled (salted butter will work fine here)
  • ⅔ cup (130 g) coconut palm sugar (or ½ cup/100 g lightly packed light brown sugar)
  • ¼ cup (60 ml) molasses
  • ½ cup (115 g) dry-style (aka California-style) cottage cheese
  • ½ cup (120 ml) milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 pinch ground black pepper (see Note below)
  • ½ cup (60 g) powdered sugar
  • ½ teaspoon vanilla bean extract or pure vanilla extract
  • 2-3 teaspoons water
  1. Preheat oven to 350F; line a muffin tray with paper liners.
  2. Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. Let it sit for 2 minutes.
  3. Meanwhile, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
  4. Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
  5. Fill each muffin well about ⅔ full of batter and bake until a toothpick inserted into the center of a muffin comes out clean or with just a couple crumbs, about 16 to 18 minutes. Cool completely.
  6. Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
  7. Drizzle the glaze on the cooled muffins and allow it to set before serving.
Black Pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor, but it adds the perfect little punch of spice.
Recipe by An Edible Mosaic™ at