By Natasha Minocha | Updated on July 20, 2024 2 Comments

Cherry Cheesecake Muffins

Cherry cheesecake muffins are very light, moist, and so juicy!The perfect snack or dessert made with only basic ingredients and minimal effort. Want a recipe that doesn’t sit heavy but is still rich? Try these easy cherry muffins.

Every bite of these cherry cream cheese muffins has bits of juicy fruit popping through, perfectly counterbalanced by the tangy light golden pockets of cream cheese.

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Try the cheesecake muffins because
How to make cherry cream cheese muffins?
My pro tips for cream cheese muffins
Cherry Cheesecake Muffins Ingredient substitutes
Dessert ideas for fresh cherries
📖 Recipe

Try the cheesecake muffins because

It’s a quick and very easy eggless muffin recipe

It’s great for breakfast, snack, or dessert

It’s an excellent way to use fresh fruit in bakes

The cream cheese adds a lovely tangy creaminess to the muffins

Ingredients for Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

How to make cherry cream cheese muffins?

The recipe for these cherry cheesecake muffins is a variation of my vegan chocolate cherry muffins with a few Tasha twists. The biggest one is cream cheese. Instead of beating it into the batter, I broke it into pieces, an idea I borrowed from Kelly Neil.

Yes, it is a 2-minute effort, but it took the cheesecake muffins up a notch, making them so moreish with the fluffiest crumbs.

Step 1: Cream cheese is slightly sticky, so I tossed it with a teaspoon of flour to make it easier to break it with my hands. Put the little pieces in the fridge to chill until they are ready to use.

Step 2: Combine lukewarm milk with vinegar and set it aside for 5 to 6 minutes to make buttermilk.

Step 3: In a separate bowl, mix all-purpose flour, baking powder, baking soda, and salt. Then stir in sugar.

Dry and wet mixtures for making Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Step 4: By now, your buttermilk will be ready. Add coconut oil and vanilla extract to it.

Step 5: Gently fold the wet and dry ingredients together.

Step 6: Fold in pitted and halved cherries. I like to toss the cherries in flour before I mix them, so they don’t get weighed down and sink to the bottom of the cheesecake muffins.

Step 7: Bring out the chilled cream cheese pieces and combine them with the batter, making sure it doesn’t stick in one huge clump. Be patient, and the cream cheese will be distributed evenly.

Step 8: Line your muffin tray and divide the batter equally into 12 cups.

Step 9: Bake the cherry cheesecake muffins for 20 to 22 minutes in a preheated oven.

My pro tips for cream cheese muffins

Never overmix muffin batter.
Right before I baked the cream cheese muffins, I sprinkled them with sugar. This is an optional step, and feel free to skip it.
If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. The cherry cheesecake muffins haven’t gone bad. It’s the fruit juices that paint the batter with a light tinge.
To check if the cherry muffins are done, insert a toothpick in the center. If it comes out clean, with just a few moist crumbs attached they are ready. Overbaked muffins have a dry crumb.
Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
Do cream cheese muffins need to be refrigerated? Yes, because they have cream cheese in them. They store well and taste wonderful when cold. But if you prefer warm cherry cheesecake muffins, nuke them for 15 to 20 seconds in the microwave.
Get a weighing scale for your kitchen and measure each ingredient. It’s a little thing, but it changed the way I bake for the better. Even a small, basic one is a good investment.