Gingerbread Cream Cheese Muffins 🎄✨ (recipe makes ~12 muffins) Cream Cheese Filling: 8oz cream cheese, room temp ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 tbsp all-purpose flour Batter: ½ cup (113g) unsalted butter, melted ¾ cup (150g) brown sugar, packed ⅓ cup (~100g) unsulphured molasses (not blackstrap) 2 eggs, room temp 2 tsp vanilla extract ½ cup (120g) sour cream, room temp ¼ cup (60g) whole milk, room temp 2 cups (250g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1¼ tsp baking powder ½ tsp baking soda ½ tsp salt 2 tsp ground ginger 2 tsp cinnamon ¼ tsp cloves ¼ tsp nutmeg Instructions: Preheat oven to 400°F. Line a standard 12-cup muffin pan with liners. Beat the cream cheese until smooth. Add the sugar, vanilla, and flour and mix until fully combined. Transfer to a piping bag and chill while you make the batter. Whisk together the melted butter, molasses, and brown sugar. Mix in the eggs and vanilla extract. Add sour cream and milk, mix until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients and gently fold until just combined. Don’t over mix. Spoon the batter into the liners. Pipe the cream cheese filling into the center of each muffin. Bake at 400°F for 5 minutes. Without opening the door, reduce the oven to 350°F and continue baking for 14-18 minutes. A toothpick inserted should come out clean/mostly clean (check the muffin part, not the cream cheese!). Let them cool. Enjoy! #bakingrecipe #muffins #gingerbread #christmasbaking #christmasrecipe - @audreybakes