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Cheesecake swirled gingerbread muffins

Cheesecake Swirled Gingerbread Muffins

Gingerbread Muffins with a cheesecake swirl.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Bread
Cuisine American
Servings 12 muffins

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.
Keyword cheesecake, gingerbread, muffin
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