Fig Cheesecake Muffins with Honey Cream Cheese Glaz

Name: Fig Cheesecake Muffins with Honey Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Honey Cream Cheese Glaze; 4 ounces PHILADELPHIA Cream Cheese, room temperature; 1/2 cup of confectioners sugar, sifted; 1 Tbsp. freshly squeezed orange juice; 1 Tbsp. honey; 3 Tbsp. milk; Pinch of salt; Fig Cheesecake Muffins; 3/4 cup butter, plus extra for greasing; 1 cup PHILADELPHIA Cream Cheese; 3/4 cup superfine sugar; 3 large eggs; 2 cups flour; 3/4 cup dried figs, chopped

Servings: persons

Honey Cream Cheese Glaze
4 ounces PHILADELPHIA Cream Cheese, room temperature
1/2 cup of confectioners sugar, sifted
1 Tbsp. freshly squeezed orange juice
1 Tbsp. honey
3 Tbsp. milk
Pinch of salt
Fig Cheesecake Muffins
3/4 cup butter, plus extra for greasing
1 cup PHILADELPHIA Cream Cheese
3/4 cup superfine sugar
3 large eggs
2 cups flour
3/4 cup dried figs, chopped

1
Preheat the oven to 350 degrees F.
2
In a bowl, beat the cream cheese with a hand mixer on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of bowl as needed.
3
Add sugar and beat until smooth.
4
If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
5
Set aside.
6
Add orange juice, honey, milk and salt; mix on low speed until smooth.
7
If glaze is too thick to drizzle add more milk, 1 tablespoon at a time.
8
Set aside.
9
Melt the 3/4 cup butter and let it cool.
10
In a large bowl, beat the cream cheese and sugar together, on medium speed.
11
Add in one egg at a time until well combined, and then stir in the melted butter.
12
Mix the flour and chopped figs in a bowl.
13
Then stir gently into the batter.
14
Grease a deep 12-cup muffin pan.
15
Spoon the batter into the muffin pan, filling each pan about two-thirds full.
16
Bake for about 20 minutes or until the tops become golden brown.
17
Set the muffins aside to cool on a rack before drizzling the glaze on them.

1195

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Honey Cream Cheese Glaze, 4 ounces PHILADELPHIA Cream Cheese, room temperature, 1/2 cup of confectioners sugar, sifted, 1 Tbsp. freshly squeezed orange juice, and more.

Yes, Fig Cheesecake Muffins with Honey Cream Cheese Glaze 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.

That's it — enjoy your meal!

Fig Cheesecake Muffins with Honey Cream Cheese Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions