# 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 - Heat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together 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, combine vegetable oil, milk, and egg until homogeneous. Pour wet mixture into dry ingredients and gently fold until just combined.
04 - Distribute the muffin batter evenly among the liners, filling each one about one third full.
05 - Using an electric mixer or whisk, beat cream cheese and granulated sugar in a bowl until smooth. Add egg and vanilla extract, continuing to mix until creamy.
06 - Spoon a generous tablespoon of the cheesecake mixture onto each muffin base.
07 - Combine light brown sugar and ground cinnamon for the topping. Sprinkle evenly over the cheesecake layers.
08 - Transfer the tin to the oven and bake for 22 to 25 minutes, until the cheesecake surface is set and the muffin base is golden at the edges.
09 - Allow cups to cool in the tin for 10 minutes, then move them to a cooling rack. Refrigerate for at least one hour before serving.
