Gingerbread Cheesecake Muffins

Gingerbread Cheesecake Muffins – the perfect muffin for the holidays! All of those warm and cozy classic gingerbread spices, in a moist and tender muffin with a cream cheese layer in the center.

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

My love of muffins should come as no surprise to anyone who has visited here before. With well over 50 Muffin Recipes on the site already, there is literally something for everyone. When it comes to the holidays my family is all about that gingerbread flavor. It can be Gingerbread Men Cookies or Gingerbread Pancakes.

It really doesn’t matter the form, those warm and cozy spices and that molasses flavor is a must this time. of year.

 

I have a couple muffin recipes that incorporate a cream cheese/cheesecake like filling. These Pumpkin Cream Cheese Muffins and Double Chocolate Cheesecake Muffins were my inspiration for creating a holiday version.

You have a super tender and delicious gingerbread muffin, that would honestly be great on its own. But then you take it to a whole new level, by adding that cheesecake layer.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Butter – I always use unsalted butter in baking
• Molasses
• All-Purpose Flour
• Baking Soda
• Salt
• Ground cinnamon
• Ground Ginger
• Ground Cloves
• Brown Sugar – I used Imperial Sugar in this recipe
• Eggs
• Vanilla Extract
• Plain Yogurt
• Milk
• Cream Cheese
• Granulated Sugar – I used Imperial Sugar in this recipe

What Kind Of Molasses Do I Use

You want to use dark, unsulphured molasses. Do not use blackstrap. This Original Grandma’s Molasses is the one I always use for baking.

How To Make Gingerbread Cheesecake Muffins

1. Cream together the cream cheese, sugar, and egg for the cheesecake layer. You want it nice and smooth. Just set aside until you are ready to fill the muffin cups.
2. In a bowl combine all of your dry ingredients (flour, baking soda, salt, and all of the spices), whisk until they are well combined.
3. In a separate bowl mix together the melted butter, molasses, brown sugar, eggs, vanilla, and milk until well combined and smooth.
4. Mix together the wet and dry ingredients until they are just combined. Stir in the yogurt until it is incorporated.
5. Fill muffin cups with 1-2 Tablespoons of gingerbread muffin batter. Top with 1 Tablespoon of the cream cheese mixture, and then top with an additional 1-2 Tablespoons of muffin batter.
6. Bake for 18-20 minutes until they spring back on the top or when a tester comes out mostly clean.
7. Remove and let them cool for about 10 minutes before removing to a wire rack to cool completely.

Gingerbread Muffin Tips

• You will want to work quickly. The muffin batter with thicken quickly with the yogurt in the batter. So have your oven hot, muffin tin prepared, and cheesecake filling ready before you mix the wet and dry ingredients together. It is ok that it is thick, it is just a little harder to work with.
• Use muffin liners. Unless you are super careful when filling the muffin cups, some of the cheesecake layer will come out the sides of the muffin. That it fully expected, but if you just grease your muffin cups, it is harder to get the muffins out cleanly. Using the liners just makes it a lot easier to deal with these.
• You can use any plain yogurt you want. Dairy free, Greek yogurt, or just traditional – they will all work. It just helps to keep the muffins moist and tender.
• The best way to know when muffins are done baking is to lightly press on the top. They will spring back when they are fully cooked. You can also use a toothpick that you insert into the middle. If it comes out mostly clean (crumbs are perfectly fine, just not batter), then they are done.

Storing Gingerbread Cheesecake Muffins

Because of the cream cheese in these muffins, you will want to store them in the fridge. Put them in an airtight container for 4-5 days. They are best served at room temperature though, so just take them out 20-30 minutes before you are going to enjoy them.

Can You Freeze Gingerbread Cheesecake Muffins

Absolutely! I have yet to find a muffin that doesn’t freeze well, so my freezer is always stocked. Put the muffins in an airtight container or a freezer safe plastic bag. They will last in the freezer for 3-4 months. You can just let them sit on the counter to thaw, or you can microwave them for about 45 seconds per muffin.

More Fun Holiday Breakfast Recipes

• Eggnog French Toast
• Cinnamon Rolls
• Eggnog Muffins
• Crockpot Breakfast Casserole
• Sourdough French Toast
• Sheet Pan Pancakes
• Cinnamon Scones
• Monkey Bread Muffins

Continue to Content

Yield: 18

Gingerbread Cheesecake Muffins

Print

Gingerbread Cheesecake Muffins - the perfect muffin for the holidays! All of those warm and cozy classic gingerbread spices, in a moist and tender muffin with a cream cheese layer in the center.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Gingerbread Muffins

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, melted
• 1/2 cup molasses
• 1/2 cup light brown sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup plain yogurt

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 whole large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350º F. Line or spray 18 muffin cups. Set aside. 
2. Start by making the filling. Cream together cream cheese, sugar, egg, and vanilla for cheesecake layer. You want it nice and smooth. Just set aside until you are ready to fill muffin cups.
3. In a bowl combine all dry ingredients (flour, baking soda, salt, and all spices) and whisk until they are well combined.
4. In a separate bowl mix together melted butter, molasses, brown sugar, eggs, vanilla, and milk until well combined and smooth.
5. Mix wet and dry ingredients until they are just combined. Stir in the yogurt until it is incorporated.
6. Fill muffin cups with 1-2 tablespoons of gingerbread muffin batter. Top with 1 tablespoon of cream cheese mixture, and then top with an additional 1-2 tablespoons of muffin batter.
7. Bake for 18-20 minutes until they spring back on top or when a tester comes out mostly clean.
8. Remove and let them cool for about 10 minutes before removing them to a wire rack to cool completely.

Notes

I used Imperial Sugar for this recipe

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 242Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 199mgCarbohydrates 33gFiber 1gSugar 19gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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