Orange Ginger Cream Cheese Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Tender orange and ginger spice muffins stuffed with cream cheese filling and sprinkled with streusel.
  • Streusel:
  • 3 tablespoons cold, unsalted butter cut into cubes
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • pinch of salt
  • Cream Cheese Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons vanilla sugar
  • 1 teaspoon orange zest
  • 1 egg, lightly beaten
  • Muffin Batter:
  • 1 stick (4 ounces) unsalted butter, browned
  • ⅓ cup milk
  • ¼ cup molasses
  • 2 eggs
  • ½ cup brown sugar
  • 1 tablespoon orange zest
  • 1 tablespoon fresh, grated ginger
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped candied ginger
  1. Preheat the oven to 350°F. Spray a muffin tin with cooking spray or grease well.
  2. Make the streusel. In a medium bowl pinch the butter into the flour, sugar, cinnamon, and salt until it resembles coarse crumbs and just clump together. Set aside.
  3. Make the cream cheese filling. In a medium bowl beat the cream cheese with the vanilla sugar and orange zest unitl creamy. Beat in the egg until well mixed. Scrape the mixture into a piping bag (or zip-top bag) and set aside.
  4. Make the batter. Melt the butter in a skillet, stirring occasionally, until the bits in the bottom of the pan are browned and smell fragrant like toffee. Pour the butter into a dish to cool. In a large measuring cup whisk the milk, molasses, eggs, brown sugar, orange zest, fresh grated ginger, and vanilla together until well combined. In a large bowl whisk the flour, baking powder, ground ginger, cinnamon, and salt together to combine. Fold in the milk mixture and the browned butter until just combined. Fold in the candied ginger.
  5. Divide the batter between the muffin tin molds, filling about ¾ full. Cut the tip off of the piping bag (or zip-top bag) and pipe a few tablespoons of the cream cheese filling into the center of each muffin. Sprinkle to tops of the muffins with streusel. Bake in the center of the oven for 22-25 minutes.
If you don't have vanilla sugar for the cream cheese filling, use plain sugar and 1 teaspoon of vanilla extract.

Adapted from these Hazelnut Streusel Apple Muffins.
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