Cherry Cheesecake Muffins
Indulge in the irresistible flavors of Cherry Cheesecake Muffins—a delightful fusion of fluffy muffin, creamy cheesecake filling, and luscious cherry pie topping. Perfect for breakfast, brunch, or dessert, these muffins combine a tender, vanilla-infused batter with a rich cream cheese center and a burst of tangy-sweet cherries. Simple to prepare in just 15 minutes of prep time, this recipe features everyday ingredients like all-purpose flour, milk, and cream cheese, making it an easy yet impressive treat. Baked to golden perfection in under 25 minutes, these handheld delights are beautiful crowd-pleasers, ideal for any occasion. Customize your experience by serving them warm for a cozy treat or at room temperature for convenient snacking. Don't miss out on this indulgent, bakery-style treat that brings together the ultimate flavors of cheesecake and cherries in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.33 cups Vegetable oil
- 0.66 cups Milk
- 1 large Egg
- 4 ounces Cream cheese
- 0.25 cups Powdered sugar
- 1.5 teaspoons Vanilla extract
- 0.75 cups Cherry pie filling
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, stir together the vegetable oil, milk, and egg until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
In a separate small bowl, use a hand mixer or a whisk to beat the cream cheese, powdered sugar, and 0.5 teaspoons of vanilla extract until smooth and creamy. Set aside.
Spoon a tablespoon of muffin batter into each muffin cup. Then, add about a teaspoon of the cream cheese mixture on top of the batter, followed by a teaspoon of cherry pie filling.
Top with another tablespoon of muffin batter to cover the filling. The cups should be about 2/3 to 3/4 full.
Bake the muffins in the preheated oven for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion (not the filling) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the cheesecake and cherry-filled treat!
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 48.6 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2570 mg | 112% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 241.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
