# Components:
→ Muffin Base
01 - 1 cup all-purpose flour
02 - 1/2 cup light brown sugar
03 - 1/4 cup vegetable oil
04 - 1/4 cup milk
05 - 1 large egg
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cardamom
12 - 1/8 teaspoon ground cloves
13 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
14 - 8 ounces cream cheese, softened
15 - 1/4 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Topping
18 - 1 tablespoon light brown sugar
19 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground black pepper.
03 - In a separate bowl, whisk together vegetable oil, milk, and egg until fully blended.
04 - Pour wet ingredients into the bowl of dry ingredients. Gently stir until just combined. Avoid overmixing.
05 - Distribute muffin batter evenly among the prepared muffin cups, filling each about one-third full.
06 - In another bowl, beat softened cream cheese and granulated sugar until completely smooth. Add egg and vanilla extract, beating until creamy.
07 - Place one heaping tablespoon of cheesecake mixture over the muffin base in each cup.
08 - Combine light brown sugar and ground cinnamon in a small bowl. Sprinkle evenly over cheesecake layer in each muffin cup.
09 - Bake for 22 to 25 minutes, or until the cheesecake layer is just set and the muffin base appears golden.
10 - Allow cups to cool in muffin tin for 10 minutes. Transfer to a wire rack to cool completely, then chill for at least 1 hour before serving.
