# Components:
→ Muffin Base
01 - 1 cup all-purpose flour
02 - 1/2 cup light brown sugar
03 - 1/4 cup vegetable oil
04 - 1/4 cup milk
05 - 1 large egg
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground cardamom
12 - 1/8 teaspoon ground cloves
13 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
14 - 8 ounces cream cheese, softened
15 - 1/4 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Topping
18 - 1 tablespoon light brown sugar
19 - 1/2 teaspoon ground cinnamon
# Method Steps:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground black pepper until thoroughly combined.
03 - In a separate bowl, whisk vegetable oil, milk, and egg until the mixture is smooth.
04 - Add the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing for tender texture.
05 - Divide the muffin batter evenly among the prepared muffin cups, filling each about one-third full.
06 - In another bowl, beat softened cream cheese and granulated sugar until smooth. Add egg and vanilla extract, continuing to beat until creamy.
07 - Spoon a generous tablespoon of cheesecake filling over the muffin base in each cup.
08 - In a small bowl, mix together light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the cheesecake layer.
09 - Bake in preheated oven for 22 to 25 minutes, or until the cheesecake layer is just set and the muffin base is lightly golden.
10 - Allow cups to cool in the tin for 10 minutes, then transfer to a cooling rack. Once fully cooled, chill for at least 1 hour before serving.
