Cherry Cheesecake Muffins Recipe

Name: Cherry Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup cream cheese; 2 tablespoons icing sugar; 1/3 cup softened butter; 2/3 cup brown sugar; 1 egg; 1 teaspoon orange rind; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup milk; 1/3 cup whole cherry jam; 2 teaspoons finely chopped pecans (optional)

Servings: persons

1/3 cup cream cheese
2 tablespoons icing sugar
1/3 cup softened butter
2/3 cup brown sugar
1 egg
1 teaspoon orange rind
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup whole cherry jam
2 teaspoons finely chopped pecans (optional)

1
Blend cream cheese with icing sugar, set aside.
2
In bowl cream the butter and brown sugar.
3
Beat in egg and orange rind.
4
Combine flour, baking powder and salt.
5
Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
6
Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter.
7
Sprinkle with nuts.
8
Bake for 25-30 minutes at 375 until firm to the touch.
9
Remove from tins.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup cream cheese, 2 tablespoons icing sugar, 1/3 cup softened butter, 2/3 cup brown sugar, and more.

Yes, Cherry Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Cheesecake Muffins

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