Melt the butter in a light-colored pan over medium heat. Cook until golden brown with nutty aroma and brown specks on the bottom.

Remove from heat, pour butter and brown specks on the pan to a medium mixing bowl and let cool 5–10 minutes.

In a separate mixing bowl, combine the softened cream cheese, sugar, vanilla, and salt.

Beat using a handheld or stand mixer on medium speed for 2 minutes, until smooth and creamy.

Set aside.

In a separate small bowl, mix granulated sugar and ground ginger.

Set aside.

Preheat oven to 425°F (218°C). In the mixing bowl with the cooled brown butter whisk in the brown sugar until well combined.

Add eggs, milk, molasses, and vanilla; whisk until smooth.

In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt together.

Add dry ingredients to the wet ingredients and gently fold using a spatula until just combined.

Do not overmix.

Cover and let batter rest 20–30 minutes for the best rise.

Line a 12-cup muffin pan (optional: leave every other cup empty for taller muffin domes).

Add 2 tbsp batter into each liner.

Add 2 tsp cream cheese and gently swirl.

Add 1 tbsp batter over top.

Dot 1 tsp cream cheese and swirl lightly.

Sprinkle generously with ginger sugar topping.

Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake 12–15 minutes, or until the tops spring back when lightly pressed.

Allow muffins to cool 10 minutes before removing from the pan.

Store airtight at room temperature for up to 4 days — they stay incredibly moist thanks to the cream cheese.