These are not a great example of my baking skills. I was super excited to try a cream cheese filled muffin and everyone has done pumpkin so I tried to stay seasonal and fill a gingerbread muffin with some sweetened cream cheese. I was so excited – I forgot to put the egg in the muffin batter.
Well, the flavor was spot on and the molasses still held the muffin together – so I still took them in for a meeting I had and I’m still sharing it here. I’m excited to try them again, correctly with the egg, but if you have a family member with an egg allergy I would suggest trying these. The texture is still pretty good without the egg, especially the next day!
If you decide to try these, plan some time ahead to set up the cream cheese filling if you decide to fill these muffins. The cream cheese gets sweetened with powdered sugar then frozen to help it keep its shape while baking. I didn’t think the cream cheese was as pronounced when they first came out of the oven, but the next day when my co-workers tried them they all commented the cream cheese really made the muffin!
Recipe (Adapted from Food.com)
I got 9 muffins out of this recipe
- 2 oz cream cheese (room temperature)
- ¼ cup powdered sugar
- 1/4 lb butter, melted
- 1/3 cup brown sugar
- 1/3 cup molasses
- 1 tsp vanilla
- 1 eggs (I forgot to add this and they still turned out ok)
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground ginger
- Pinch of salt
- 1 1/4 cups flour
- 1/3 cup hot water
Combine the powdered sugar and cream cheese and place in freezer for at least 2 hours.
Preheat oven to 350F. Cream the butter and brown sugar. Add the molasses, vanilla, and egg and mix to combine. Mix in the baking soda, clove, ginger, and salt. Add in the flour and hot water and mix to combine.
Place about 2 Tbsp batter into the bottom of 9 muffin tins. Place a rounded ½ tsp of the frozen sweetened cream cheese on top of the batter. Cover with another 2 Tbsp batter and bake for 20 to 25 minutes.