# Components:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/2 teaspoon ground cardamom
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 cup unsalted butter, cold and cubed
12 - 3/4 cup whole milk
13 - 1 large egg
14 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
15 - 6 ounces cream cheese, softened
16 - 1/4 cup powdered sugar
17 - 1/2 teaspoon vanilla extract
→ Optional Topping
18 - 2 tablespoons granulated sugar
19 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or apply a light coating of grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly combined.
03 - Using a pastry cutter or your fingertips, blend cold butter into the dry mixture until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together whole milk, egg, and vanilla extract.
05 - Pour wet ingredients into the dry mixture and gently stir until just combined, avoiding overmixing.
06 - In another small bowl, use an electric mixer or whisk to blend softened cream cheese, powdered sugar, and vanilla extract until smooth.
07 - Spoon about 1 tablespoon of batter into each prepared muffin cup. Place a heaping teaspoon of cream cheese filling in the center, then cover with remaining batter to encapsulate the filling.
08 - Mix optional topping sugar and cinnamon, then sprinkle over muffins. Bake for 18 to 22 minutes, until golden and a toothpick inserted in the muffin (avoiding the cream cheese center) emerges clean.
09 - Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
