Subtly sweet, generously spiced and aromatic, this Gingerbread Muffins Recipe is an easy way to get in a festive mood!
The other day in conversation someone happened to mention gingerbread. I don’t remember how it came up, and it was just mentioned in a fleetingly brief moment. I’m sure no one else gave it another thought, but, me being me, suddenly I couldn’t get it out of my head.
I was in desperate need of a gingerbread fix.
I’m no stranger to gingerbread, having indulged in the most wonderful Gingerbread Popcorn and having made my own Gingerbread Spice Syrup for Lattes. (And if you’re thinking about going the cookie route, I’d recommend Molasses Crinkles!)
However, I wanted something I could eat for breakfast and be satisfied. Because, well…it was breakfast time and like I said, my hankering for gingerbread wasn’t waiting.
Muffins were a natural choice! (But I’ll admit, I forgot about my Healthy Gingerbread Pancakes, which would have also been a great option.)
Now, you and I both know muffins are healthier than cupcakes. I took it one step further with these Gingerbread Muffins and snuck in a few extra healthy things (like cottage cheese, whole wheat pastry flour, and coconut palm sugar).
Breakfast-friendly and sure to satisfy even the strongest gingerbread cravings!
The Best Healthy Gingerbread Muffins Recipe
Have you noticed how “healthy” is almost taboo around the holidays? Don’t tell anyone what’s in these and the fact that these are healthy Gingerbread Muffins will be our dirty little secret. ;)
How to Make Gingerbread Muffins
Because of the cottage cheese in my ginger spice muffins, I use the blender method to mix the batter! It’s a very easy method, and it ensures that the wet ingredients are completely smooth.
Here are the general steps (see the recipe card below for the specific quantities and more detailed instructions):
- Blend the wet ingredients until smooth in a blender or food processor.
- Whisk together the dry ingredients in a mixing bowl.
- Stir the wet ingredients into the dry, being careful not to over-mix.
- Pour the batter into a muffin tray lined with paper muffin liners.
- Cool the muffins and then make the glaze.
- Drizzle the glaze on top and then let it set.
How to Store Gingerbread Muffins
Store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Variations on This Recipe
- Dried fruit. Add up to 1/3 cup of your favorite chopped dried fruit. I think dates, cranberries, or raisins would all be delicious!
- Nuts. Or add up to 1/3 cup of any type of chopped nuts you like, such as walnuts, pecans, or hazelnuts.
- White chocolate drizzle. Instead of glaze drizzled on top, drizzle with melted white chocolate.
I love a sweet glaze paired with a spicy gingerbread, and these cinnamon and ginger muffins are no exception! However, if you want to reduce the sugar content, feel free to omit the glaze.
More Festive Muffin Recipes
- Eggnog Muffins with Cranberry Filling
- Pumpkin Muffins
- Maple Pecan Muffins
- Apple Almond Streusel Muffins
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Gingerbread Muffins Recipe
- 6 tablespoons unsalted butter melted and cooled
- 2/3 cup coconut sugar or 1/2 cup lightly packed light brown sugar
- 1/4 cup blackstrap molasses
- 1/2 cup dry-style cottage cheese also called California-style
- 1/2 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Preheat oven to 350F; line a muffin tray with paper liners.
- Combine the butter, coconut 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.
- Meanwhile, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
- Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
- Fill each muffin well about 2/3 full of batter and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 18 minutes. Cool completely.
- Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
- Drizzle the glaze on the cooled muffins and allow it to set before serving.
- Instead of cottage cheese, you can use 1/2 cup plain, unsweetened Greek yogurt.
- You can make these muffins 1 day ahead (store them wrapped at room temperature). Wait to glaze the muffins until the day you want to eat them.
- These are my favorite brown paper muffin liners!
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!