Gingerbead Muffins

Name: Gingerbead Muffins
Ingredients: 64 g all-purpose flour (2 1/4 ounces; 1/2 cup); 107 g packed light brown sugar (about 3 3/4 ounces; 1/2 cup); 36 g finely chopped crystallized ginger (1/4 ounce; 3 tablespoons); 1/2 teaspoon ground cinnamon; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 4 tablespoons unsalted butter (2 ounces; 57 g), melted; 12 jumbo muffin liners; 256 g all-purpose flour (9 ounces; 2 cups); 1 1/8 teaspoons baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/8 teaspoon black pepper; 3/4 cup (180 ml) whole buttermilk; 71 g light brown sugar (2 1/2 ounces; 1/3 cup); 113 g unsulphured molasses (4 ounces; 1/3 cup); 6 tablespoons unsalted butter (3 ounces;5 8 g), melted and cooled; 2 large eggs; 2 teaspoons vanilla extract; 57 g (2 ounces) cream cheese, softened; 28 g unsifted confectioners' sugar (about 1 ounces; 1/4 cup); 1/4 teaspoon vanilla extract; 1 to 2 tablespoons (15 to 30 ml) whole milk