Combine sugars, cinnamon, ginger and salt in a medium bowl. Add melted butter and whisk to incorporate. Add flour and stir until just combined. Set aside.

Preheat oven to 375 Degrees F. Line 12 standard muffins tins with paper liners. Set aside.

In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and ginger.

In a separate bowl, whisk together brown sugar, egg and milk. Slowly add wet ingredients into the dry and stir until barely incorporated. Finally stir in molasses and butter and mix to combine. Don't over mix. It's okay if some lumps remain.

Evenly divide batter between the 12 muffin liners. Set aside.

In a small bowl beat cream cheese until creamy and smooth. Mix in the egg, sugar and vanilla and beat until well combined. Pour mixture into a pastry bag or plastic zip lock bag if you don't have a pastry bag. If using a disposable pastry bag cut the tip of the bag. Insert the tip of the bag into one of the muffins and squeeze about two tablespoons of the cream cheese mixture into the gingerbread batter. ( It's a little tricky to know how much is going in so it's kind of a guesstimate...you will see the muffin grow as you fill it. You can go back and add more to some that you think you may not have added enough to at the end. I did have a little bit of the cream cheese mixture left over but some of mine probably could have used more) Continue until all 12 muffins are filled.

Top with the streusel topping and bake for 20-24 minutes. They will be done when the cream cheese filling has just set and is not jiggly any longer. Mine came out perfectly at 22 minutes. I would check after the 20 minute mark so they do not get over baked. Remove and let cool for 10 minutes. Once cooled remove each muffing from the tin and place on the serving plate.

In a small bowl beat cream and confectioner sugar until well combined. Drizzle over the tops of cooled muffins.