Get in the Holiday Spirit with Disney’s Recipe for Gingerbread-Cream Cheese Muffins

Being that Disney Parks have dibs on being both the happiest and most magical places on Earth, it’s no surprise that they go all-out for the holidays. While we bookmarked their recipe for mini gingerbread Bundt cakes months ago, there’s another festive concoction that we have our eyes on for Christmas morning: gingerbread-cream cheese muffins from Animal Kingdom’s Isle of Java and Harambe Fruit Market.

The muffins are spiced just like the classic holiday cookie, with lots of ginger, cinnamon, nutmeg and clove. But what really makes the muffins drool-worthy is the rich swirl of cream cheese filling, which balances the muffin's warm spices with decadent creaminess. Trust us: They’re so tasty your kids might forget all about unwrapping their presents once they have a bite. Read on for the full recipe.

Cream Cheese Filling

• ¼ cup sugar
• 1½ tablespoons unsalted butter, softened
• 4 ounces cream cheese, room temperature
• 1 egg yolk
• ½ teaspoon lemon juice

Gingerbread Muffins

• 1¾ cups all-purpose flour
• 3 teaspoons ground ginger
• 2¼ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup canola oil (¼ cup butter, softened, may be substituted)
• ½ cup light brown sugar
• 3 tablespoons molasses
• 3 tablespoons honey
• 2 eggs
• 1 cup buttermilk
• Reserved cream cheese filling

For the Cream Cheese Filling

1. Combine sugar and butter in the bowl of a stand mixer fitted with paddle attachment or a bowl and beat on low speed until there are no lumps. Add cream cheese and mix on medium speed for about 3 minutes until smooth.
2. Reduce the speed to low. Add egg and lemon juice and mix until smooth.
3. Refrigerate at least 2 hours (or up to 3 days) until ready to use.

For the Gingerbread Muffins

1. Preheat oven to 325°F. Prepare a muffin pan with 12 liners and set aside.
2. Sift flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt into a medium bowl and set aside.
3. Combine oil or butter, brown sugar, molasses, honey and egg in the bowl of a stand mixer fitted with a whisk attachment or in a bowl. Mix on medium speed until combined. Reduce speed to low and add buttermilk until incorporated.
4. Add the flour mixture and mix on low speed until combined. Scrape sides of mixer and mix an additional 30 seconds. The batter will be slightly lumpy.
5. Scoop batter into prepared muffin pan, filling each cup three-quarters full.
6. Place reserved cream cheese filling in a piping bag fitted with a large round tip. Insert the piping tip into the center of each muffin and pipe about 1 tablespoon into the center, then pipe a swirl around the top of the muffin.
7. Bake for 20-25 minutes, until the tops of the muffins are firm when touched. Cool before serving.