Cherry Cheesecake Muffins -

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Cherry Cheesecake Muffins

These cherry cheesecake muffins are light, soft, 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.

Prep Time15

Cook Time20

Course: Dessert, Snack

Cuisine: American

Servings: Muffins

Calories: 193kcal

Author: Natasha Minocha

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)

US Customary - Metric

Instructions

Preheat your oven to 180 C/ 350 F. Line a 12-cup muffin tray 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.
Add oil, and vanilla extract to the milk-vinegar mixture.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Mix the wet and dry ingredients until just combined.
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 at 180 C/ 350 F 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!

Video

Notes

For a creamier, more cheesecake-like texture, mix the cream cheese with sugar, Greek yogurt, and flour as I did for my chocolate cream cheese muffins.
Don't overmix the muffin batter.
If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. It’s the fruit juices streaking the batter!
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.
Don't overbake the muffins.
Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
Because of the cream cheese, store these muffins in the refrigerator. They store well for 2-3 days and taste wonderful cold. But if you prefer warm cherry cheesecake muffins, heat them for 15 to 20 seconds in the microwave.

Nutrition