Cherry Cheesecake Muffins
These cherry cheesecake muffins are very light, very juicy, and very moist. The perfect desserrt or snack made only with basic ingredients and barely any effort. Want a recipe that doesn’t sit heavy but is still rich? Try these easy cherry muffins.
Cheesecake Muffins, Easy Cherry Muffins, Cherry Cream Cheese Muffins., Cherry Muffins, Cream Cheese Muffins
cups ( 280 gms)
cup ( 100 gms)
cup ( 170 gms)
cup ( 72 gms)
cup ( 190 gms)
Cherries, pitted and halved
cup ( 200 gms)
All-purpose flour ( for tossing in the cherries and cream cheese)
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!
Cherry Cheesecake Muffins -
-July 25, 2022