Cheesecake Swirled Gingerbread Muffins
Cheesecake Swirled Gingerbread Muffins are ginger spiced muffins swirled with a creamy vanilla cheesecake swirl. As you can imagine, they are so festive to serve for Christmas and all winter long. Also, they are great for breakfast, or for teatime. And, we really love eating them with both eggnog and lattes.
The Equipment Needed
- A Kitchen Scale- In my opinion, this is essential for weighing the flour and sugar for this recipe.
- A Food Processor- This is helpful for whipping up the cheesecake filling.
- A Pastry Bag- Use this to pipe a swirl into your muffin.
- An Electric Mixer- This is for creaming together the butter and sugar.
The Ingredients Needed for Cheesecake Swirled Gingerbread Muffins
- Cream Cheese- Be sure to use full fat brick cream cheese, not low fat whipped cream cheese. I like Philadelphia brand.
- Sour Cream- Make sure to use full fat sour cream. I like Breakstone’s.
- Flour- Use all purpose flour.
- Nutmeg- I always use fresh grated nutmeg.
How I Made my Muffins
- First, I used my food processor to make the cheesecake swirl.
- Then, I filled the pastry bag and put it into the refrigerator to chill.
- Next, I made the gingerbread batter. It’s very important not to overmix muffin batter. At the same time, you do need to make sure all the ingredients are incorporated.
- Also, I made sure to weigh my sugar and flour, and measure everything carefully.
- And, I was careful to sift all the dry ingredients together.
- Then, I baked the batter for 12 minutes.
- Next, I removed the muffins from the oven and pressed my piping tip slightly into the muffin top, so that the swirl actually goes into the muffin.
- Finally, I turned down the heat and finished baking the muffins.
These Cheesecake Swirled Gingerbread Muffins are not only delicious, but fun to make. The muffins are so easy to mix up, and it’s really fun piping that cheesecake filling in!
Cheesecake Swirled Gingerbread Muffins
Gingerbread Muffins with a cheesecake swirl.
Equipment
- muffin tin
Ingredients
For the Cheesecake Swirl:
- 6 ounces softened brick cream cheese
- ¼ cup sugar
- 1 tbsp. melted butter
- 1 egg yolk
- 1 tsp. vanilla
For the Muffin Batter:
- ¾ cup granulated sugar (175g)
- ¼ cup molasses
- 8 tbsp. softened butter
- 2 large eggs
- 2 cups all purpose flour (250g)
- 1 tsp. ground ginger
- 1½ tsp. ground cinnamon
- ½ tsp. fresh grated nutmeg
- ¼ tsp. ground cloves
- 1 tsp. each baking powder and baking soda
- ¼ tsp. salt
- 1 cup sour cream
- 1 tsp. vanilla
Instructions
- Preheat the oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.
- In a food processor, cream together all the cheesecake swirl ingredients and beat them until they're whipped. Put the filling in a pastry bag with a large round tip, and set it into the refrigerator to chill.
- In a mixing bowl of an electric mixer, cream together the butter, and sugar. Then add the molasses and the eggs, and beat until combined.
- Sift together the flour, baking powder, baking soda, salt, and all the spices. Stir them very gently into the batter. Do not overmix. Add the sour cream and vanilla and stir until just combined.
- Divide the batter between the 12 muffin cups. Bake for 12 minutes.
- Remove the pan from the oven, and pipe a cheesecake swirl into the top of each muffin. Actually press down into the muffin slightly.
- Reduce the heat to 325 degrees and bake about 12 more minutes, or until a toothpick inserted into the gingerbread portion of the muffin comes out clean.
- Cool in the pan for five minutes, and then on a wire rack for ten minutes.
Tried this recipe?Let us know how it was!
