Brown Butter Gingerbread Muffins with Cream Cheese Swirl

Wet

• 1/2 cup (113g) unsalted butter
• 2/3 cup (140g) dark brown sugar
• 1/4 cup (60ml) neutral oil
• 1/3 cup (110g) molasses
• 2 whole eggs
• 1 TBSP pure vanilla extract
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) whole milk

Dry

• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 TBSP ground ginger powder
• 1 1/2 TBSP ground cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp allspice powder

‍

Cream Cheese Filling

• 1 cup (8 oz) softened cream cheese
• 3 TBSP sugar
• 1 1/2 tsp pure vanilla extract
• pinch of salt

Ginger Sugar Topping

• 3 TBSP sugar, preferably cane or coarse
• 1 1/2 tsp ground ginger powder
• 1/2 tsp ground cinnamon powder
• pinch of salt

‍

1. 1. Brown the Butter
      Melt the butter in a light-colored pan over medium heat. Cook until golden brown with nutty aroma and brown specks on the bottom.
      Remove from heat, pour butter and brown specks on the pan to a medium mixing bowl and let cool 5–10 minutes.
   2. Make the Cream Cheese Filling
      In a separate mixing bowl, combine the softened cream cheese, sugar, vanilla, and salt.
      Beat using a handheld or stand mixer on medium speed for 2 minutes, until smooth and creamy.
      Set aside.
   3. Make Ginger Sugar Topping
      In a separate small bowl, mix granulated sugar and ground ginger.
      Set aside.
   4. Make the Muffin Batter
      Preheat oven to 425°F (218°C). In the mixing bowl with the cooled brown butter whisk in the brown sugar until well combined.
      Add eggs, milk, molasses, and vanilla; whisk until smooth.
      In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt together.
      Add dry ingredients to the wet ingredients and gently fold using a spatula until just combined.
      Do not overmix.
      Cover and let batter rest 20–30 minutes for the best rise.
   5. Assemble the Muffins
      Line a 12-cup muffin pan (optional: leave every other cup empty for taller muffin domes).
      • Add 2 tbsp batter into each liner
      • Add 2 tsp cream cheese and gently swirl
      • Add 1 tbsp batter over top
      • Dot 1 tsp cream cheese and swirl lightly
      • Sprinkle generously with ginger sugar topping
   6. Bake
      Bake at 425°F for 5 minutes, then (without opening the oven) reduce heat to 350°F and bake 12–15 minutes, or until the tops spring back when lightly pressed.
   7. Cool & Store
      Allow muffins to cool 10 minutes before removing from the pan.
      Store airtight at room temperature for up to 4 days — they stay incredibly moist thanks to the cream cheese
   ‍