These muffins have the spicy bite of ginger, dark sweetness of molasses, with a smooth cream cheese filling. A delicious breakfast!
Cream Cheese Filling:
1 (8 oz) pkg cream cheese or Neufchâtel cheese
1/4 cup sugar
In medium bowl with electric mixer, mix cream cheese and sugar; set aside.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1/2 cup buttermilk
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/2-3/4 cup chopped pecans
Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Mix in molasses and eggs. In medium bowl, stir together flour, baking soda, ginger, allspice, nutmeg, and salt. Add dry ingredients alternately with buttermilk to creamed mixture. Fold in pecans. Scoop batter into 12 cup Demarle muffin tray or sprayed 12 cup muffin pan, each cup about half full. Drop large rounded tablespoonfuls of cream cheese mixture, dividing mixture evenly, in center of each cup on top of ginger batter. Gently spoon remaining batter over top of cream cheese to cover. Bake for about 20 minutes or until top center is set. Cool in pan for 10 minutes, then remove to wire rack, cool completely.
1/3 cup powdered sugar
1 Tbl butter, softened almost melted
3 tsp milk
Whisk together powdered sugar, butter, and milk. Drizzle over cooled muffins.
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.