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Home » Type » Breads » Muffins » Gingerbread Muffins Recipe

Gingerbread Muffins Recipe

December 11, 2013 by Faith 14 Comments

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Subtly sweet, generously spiced and aromatic, this Gingerbread Muffins Recipe is an easy way to get in a festive mood!

Gingerbread Muffins on Wooden Table

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!)

Overhead View of Cinnamon and Ginger Muffins Recipe with Festive Red Linen on Dark Wooden Table

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!

healthy gingerbread muffins recipe

In This Article

  • The Best Healthy Gingerbread Muffins Recipe
  • Gingerbread Glaze
  • More Festive Muffin Recipes
  • Gingerbread Muffins Recipe

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. ;)

Glazed Gingerbread Muffins Split in Half to Show Fluffy Interior

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):

  1. Blend the wet ingredients until smooth in a blender or food processor.
  2. Whisk together the dry ingredients in a mixing bowl.
  3. Stir the wet ingredients into the dry, being careful not to over-mix.
  4. Pour the batter into a muffin tray lined with paper muffin liners.
  5. Bake!
  6. Cool the muffins and then make the glaze.
  7. Drizzle the glaze on top and then let it set.
  8. Eat!

Close Up Front View of Ginger Spice Muffins

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.

healthy gingerbread muffins graphic

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.

Gingerbread Glaze

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.

Front View of Gingerbread Muffins on Wooden Table with Red Linen and Wire Rack

More Festive Muffin Recipes

  • Eggnog Muffins with Cranberry Filling
  • Pumpkin Muffins
  • Maple Pecan Muffins
  • Apple Almond Streusel Muffins

Front View of Healthy Gingerbread Muffins Recipe on Wire Cooling Rack

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

gingerbread muffins featured image

Gingerbread Muffins Recipe

By: Faith Gorsky
Subtly sweet, generously spiced and aromatic, this Gingerbread Muffins Recipe is an easy way to get in a festive mood!
Print Recipe Pin Recipe
Prep Time 17 mins
Cook Time 17 mins
Course Bread, Breakfast, Brunch
Cuisine American
Servings 12 muffins
Calories 192.63 kcal

Ingredients
 
 

Muffins:

  • 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

Glaze:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • 2-3 teaspoons water

Instructions
 

  • 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.

Faith's Tips

  • 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!

Nutrition

Nutrition Facts
Gingerbread Muffins Recipe
Amount Per Serving (1 muffin)
Calories 192.63 Calories from Fat 64
% Daily Value*
Fat 7.13g11%
Saturated Fat 4.12g26%
Cholesterol 31.19mg10%
Sodium 156.96mg7%
Potassium 184.82mg5%
Carbohydrates 29.95g10%
Fiber 1.72g7%
Sugar 16.83g19%
Protein 3.82g8%
Vitamin A 223.45IU4%
Calcium 43.65mg4%
Iron 0.97mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Gingerbread Muffins, Gingerbread Muffins Recipe
Tried this recipe?Let me know how it was!

gingerbread muffins pin

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!

Filed Under: Breads, Christmas, Muffins Tagged: Breakfast, Brunch, Gingerbread, Gingerbread Muffins, Healthier Muffin Recipes, Holidays, Muffins, Recipes, Snacks

Comments

  1. Jes says

    December 18, 2013 at 11:04 am

    These look awesome! Any ideas what I could substitute for the cottage cheese? I can’t find ‘california’ style here. Yogurt maybe? Thank you!

    Reply
    • Faith says

      December 18, 2013 at 9:34 pm

      Jes, You could either strain your cottage cheese overnight in the fridge (in a cheesecloth or paper towel-lined mesh sieve placed over a bowl to catch the liquid), or give it a try with something like Greek yogurt (since it’s thicker than regular yogurt). Hope you enjoy it if you give it a try!

      Reply
  2. Laura (Tutti Dolci) says

    December 14, 2013 at 7:41 pm

    Beautiful muffins, Faith! I love the vanilla glaze!

    Reply
  3. sandra says

    December 13, 2013 at 4:16 pm

    these are so lovely. I am a fan of all things gingerbread so this will definitely become a favorite.

    Reply
  4. Jeanette | Jeanette's Healthy Living says

    December 12, 2013 at 9:01 am

    Love how warm and inviting these muffins look Faith – and I love that they’re healthy (shhh..I won’t tell)

    Reply
  5. Katie says

    December 12, 2013 at 6:40 am

    That is interesting about the black pepper – I didn’t know that!

    Reply
  6. Tieghan says

    December 11, 2013 at 11:08 pm

    These look so good, Faith! I am loving all things gingerbread these days!

    Reply
  7. Sue/the view from great island says

    December 11, 2013 at 8:19 pm

    Gingerbread has overtaken pumpkin as the flavor that haunts me day and night, I love these!

    Reply
  8. Dina says

    December 11, 2013 at 5:30 pm

    they look yummy!

    Reply
  9. Rose says

    December 11, 2013 at 12:25 pm

    The glaze looks soo good. I’m also lusting over that wood. Is it a table or a prop? I’m in need of new (and more) food photography props.

    Reply
    • Faith says

      December 11, 2013 at 6:58 pm

      Rose, Thanks so much! It’s a prop – one of my absolute favorites! :)

      Reply
  10. Katrina @ WVS says

    December 11, 2013 at 9:47 am

    These truly sound perfect. Love the flavour!

    Reply
  11. Erica says

    December 11, 2013 at 9:36 am

    I love gingerbread anything. Its one of those flavors I feel is a love it or hate it…and I definitely love it. I really like the idea of having it in muffin form. The icing on top is just perfect

    Reply
  12. Rosa says

    December 11, 2013 at 7:41 am

    Oh, I want one! Those muffins are great.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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