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Home > Recipes > Muffins

Published: Jul 25, 2022 ยท Last Updated On: Jul 20, 2024 by Natasha Minocha

Cherry Cheesecake Muffins

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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 doesnโ€™t sit heavy but is still rich? Try these easy cherry muffins.

Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese 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.

Jump to:
  • 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
  • ๐Ÿ“– Recipe
Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Try the cheesecake muffins because

Itโ€™s a quick and very easy eggless muffin recipe

Itโ€™s great for breakfast, snack, or dessert

Itโ€™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 donโ€™t get weighed down and sink to the bottom of the cheesecake muffins.

Fold the cherries into the batter

Step 7: Bring out the chilled cream cheese pieces and combine them with the batter, making sure it doesnโ€™t stick in one huge clump. Be patient, and the cream cheese will be distributed evenly.

Fold in the cream cheese bits

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.

Ready to bake muffins

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, youโ€™ll notice grayish streaks. Donโ€™t worry. The cherry cheesecake muffins havenโ€™t gone bad. Itโ€™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. Itโ€™s a little thing, but it changed the way I bake for the better. Even a small, basic one is a good investment.
Baked Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Cherry Cheesecake Muffins Ingredient substitutes

Vegan: I used regular milk and cream cheese, but if you want to bake vegan cherry cheesecake muffins, switch to plant-based milk and cream cheese.

Sugar: Cane sugar is a good alternative to white sugar for this easy cherry muffin recipe.

Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Cherries: Donโ€™t have fresh cherries? Use frozen ones or replace them with any berries you love.

Add-ons: Chocolate chips or chunks would pair well with cherry cheesecake muffins. Lemon zest would be a fantastic addition. Chopped almonds will go very nicely with cherries.

Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Dessert ideas for fresh cherries

Cherry Pie

Cherry Galette

Cherry Cheesecake

Cherry Puff Pastry Tart

Cherry Bread Pudding

Chocolate Cherry Mug Cake

Chocolate Cherry Madeleines

Vegan Chocolate Cherry Muffins

Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

๐Ÿ“– Recipe

Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Cherry Cheesecake Muffins

Natasha Minocha
These cherry cheesecake muffins are light, moist, and full of juicy cherries and bits of creamy tangy cream cheese! Made only with basic ingredients and minimal effort, these muffins are great for dessert or brunch.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine American
Servings 12 Muffins
Calories 193 kcal

Ingredients
 
 

  • 2 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 3/4 cup Milk
  • 2 tsp Vinegar
  • 1/3 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1 cup Cherries, pitted and halved
  • 3/4 cup Cream cheese
  • 2 tsp All-purpose flour ( for tossing in the cherries and cream cheese)

Instructions
 

  • Preheat your oven to 180C. Grease and flour a muffin tray or line it with paper baking cups.
  • Start with cream cheese. It is slightly sticky, so toss it with a teaspoon of flour to make it easier to break using your hands. Put in the fridge to chill until they are ready to use.
  • Combine the milk and vinegar in a small bowl. Keep aside for 5 minutes.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Whisk in the sugar.
  • Add oil, and vanilla extract to the milk-vinegar mixture.
  • Pour into your dry ingredients and mix well.
  • Toss the cherries with 1 tsp of all-purpose flour and fold into the batter.
  • Gently fold the chilled cream cheese bits into the batter.
  • Spoon the batter into the prepared muffin cups dividing the batter evenly. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Let them cool in the pan for 2-3 minutes before turning them out on a cooling rack. Serve warm or at room temperature. Enjoy!

Nutrition

Serving: 1MuffinCalories: 193kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 277mgPotassium: 110mgFiber: 1gSugar: 12gVitamin A: 31IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was!

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Comments

  1. Shruti says

    July 30, 2022 at 3:08 pm

    Soft, buttery and delicious. Even though I am not a big fan of cheese, I like the sourness of the cream cheese against the mild sweetness of the miffin and the slight tartness of the cherries. Foolproof recipe, thanks

    Reply
    • Natasha Minocha says

      August 01, 2022 at 6:09 pm

      Oh thank you, Shruti! I'm so glad you enjoyed the muffins. xoxo

      Reply

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