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๐บ๐ฎ๐ธ๐ฒ๐ ๐ญ๐ฎ
CREAM CHEESE FILLINGย
- 1/4 cup sugar
- 1 1/2 tablespoons unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 1 egg yolk
- 1/2 teaspoon lemon juice
GINGERBREAD MUFFINS
- 1 3/4 cups all-purpose flour
- 3 teaspoons ground ginger
- 2 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canola oil (1/4 cup butter, softened, may be substituted)
- 1/2 cup light brown sugar
- 3 tablespoons molasses
- 3 tablespoons honey
- 2 eggs
- 1 cup buttermilk
- Reserved cream cheese filling
FOR CREAM CHEESE FILLING:
1๏ธโฃ Combine sugar and butter in bowl of electric mixer fitted with paddle attachment and beat on low speed until there are no lumps. Add cream cheese and mix on medium speed for 3 minutes, until smooth.
2๏ธโฃ Reduce speed to low. Add egg and lemon juice and mix until smooth.
3๏ธโฃ Refrigerate at least 2 hours, up to 3 days, until ready to use.
FOR GINGERBREAD-CREAM CHEESE MUFFINS:
1๏ธโฃPreheat oven to 325ยฐF. Prepare a muffin pan with 12 liners and set aside.
2๏ธโฃ Sift flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt into medium bowl and set aside.
3๏ธโฃ Combine oil or butter, brown sugar, molasses, honey, and egg in bowl of electric mixer fitted with whisk attachment. Mix on medium speed until combined. Reduce speed to low and add buttermilk until incorporated.
4๏ธโฃ Add flour mixture and mix on low speed until combined. Scrape sides of mixer and mix an additional 30 seconds. Batter will be slightly lumpy.
5๏ธโฃ Scoop batter into prepared muffin pan, filling each cup 3/4 full.
6๏ธโฃ Place reserved cream cheese filling in piping bag fitted with large round tip. Insert piping tip into the center of each muffin, piping about 1 tablespoon into the center, then pipe a swirl around the top of the muffin.
7๏ธโฃ Bake for 20-25 minutes, until top of the muffin is firm when touched.
8๏ธโฃ Cool before serving.
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