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Muffins

December 4, 2025

Brown Butter Gingerbread Muffins with Cream Cheese Swirl

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These Brown Butter Gingerbread Muffins are what holiday mornings taste like—warm spices, molasses, brown butter richness, and a creamy swirl baked right inside. They rise big and tall like your favorite bakery muffins thanks to a quick blast of heat at the beginning.

They’re moist for days because the cream cheese swirl locks in softness. I ate one every morning for breakfast and they were just as tender on day 3 as they were out of the oven!

Perfect for Christmas brunch, gift baskets, or cozy weekend baking. Other Fall cream cheese muffins to try are my Pumpkin Cream Cheese Muffins.

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Brown Butter Gingerbread Muffins.

Why You’ll Love These Muffins

  • Brown butter = deeper caramel + nutty flavor
  • Bakery-style dome (high initial heat!)
  • Cream cheese swirl → ultra-moist inside
  • Perfectly spiced & festive
  • Stays soft for days
  • Quick prep + no mixer needed

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Why I Enjoy This Recipe 🤎

These muffins honestly made my mornings feel magical. I warmed one up every day with coffee and couldn’t believe how soft and moist they still were—the cream cheese swirl keeps the centers tender long after baking.
If you love gingerbread, you will be obsessed with these bakery-style muffins.

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Brown Butter Gingerbread Muffins with Cream cheese.

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Ingredient Highlights to make Brown Butter Gingerbread Muffins

Brown Butter

Adds toasted, caramelized depth that enhances gingerbread flavors.

Molasses + Brown Sugar

Classic nostalgic gingerbread flavor + natural moisture.

Warm Gingerbread Spice Blend

Ginger, cinnamon, nutmeg, cloves → cozy holiday aroma in every bite.

Cream Cheese

Creates a soft, cheesecake-like ribbon that keeps muffins tender.

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Stack of brown butter gingerbread muffins.

FAQs

Can I make these ahead?
Yes — the flavors deepen overnight!

Can I freeze them?
Freeze up to 2 months. Thaw at room temp.

Can I double the recipe?
Yes—bakes beautifully in two muffin pans.

Why bake at two temps?
425°F creates bakery domes, then 350°F cooks through without drying.

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Brown Butter Gingerbread Muffins with Cream Cheese Swirl

Bakery-style Brown Butter Gingerbread Muffins filled with a creamy swirl. Tall, moist, cozy spice flavor—perfect for holiday mornings!
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Ingredients

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

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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

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Instructions

    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
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You might also like

Brown Butter Gingerbread Chocolate Chip Blondies (Ultra Soft & Rich)
Brown Butter Gingerbread Muffins with Cream Cheese Swirl
Brown Butter Maple Pecan Pie Bars

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