Gingerbread Cream Cheese Doughnut Muffins
Serves: Makes about 22 muffins
 
Ingredients
  • 1 recipe Gingerbread Muffins(sans pomegranate glaze)
  • 1 pkg. Cream Cheese(8 oz), softened
  • ½ C. Sugar
  • 1 Egg
Instructions
  1. Preheat the oven to 400 degrees.
  2. Make the muffin batter according to recipe instructions.
  3. Grease 22 muffin tin wells. These muffins pop out very easily when I bake them in a well greased non-stick muffin pan.
  4. In a small bowl, or the bowl of a stand mixer, beat the cream cheese and sugar together until smooth. Add the egg and mix in until the cream cheese mixture is smooth, scraping down the sides a few times, as necessary.
  5. Fill each prepared muffin well with about 2 T. of gingerbread muffin batter.
  6. Top the batter with heaping t. of the cream cheese mixture.
  7. Top the cream cheese with another 2 T. of muffin batter.
  8. Finish by topping each muffin with one more t. of the cream cheese batter. I give the cream cheese on top a little swirl with my fingertip, dragging it around the batter a little so that it mixes in and gives a pretty little swirl that will stay when baked.
  9. Bake muffins for 12-14 minutes, or until tops feel firm to the touch.
  10. Remove from oven and let cool for 5 minutes In the pan.
  11. After 5 minutes, remove from pan.
  12. Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/10/15/gingerbread-cream-cheese-doughnut-muffins/