# 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
# Method:
01 - Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each well.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until even.
03 - Cut cold, cubed butter into the dry mixture using a pastry cutter or fingertips until the texture is coarse and crumbly.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract. Pour wet mixture into dry ingredients and stir gently until just combined. Do not overmix.
05 - In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract using an electric mixer or whisk until completely smooth.
06 - Spoon approximately 1 tablespoon of batter into each muffin tin well. Add a heaping teaspoon of cream cheese filling in the center. Cover with remaining batter, spreading gently to enclose filling.
07 - Stir together optional topping ingredients and sprinkle evenly over each muffin.
08 - Bake for 18 to 22 minutes until muffins are golden and a toothpick inserted into the muffin (avoiding cream cheese center) comes out clean.
09 - Allow to cool in tin for 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature.
