Cherry Cheesecake Muffins Recipes

CHERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350°F. Line 12 standard muffin cups with paper liners.
• Combine the oats and buttermilk. Let stand for 10 minutes.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined. Set aside.
• Whisk together the flour, brown sugar, baking powder, baking soda, and salt.
• Add the egg and melted butter to the oat mixture, stirring until combined. Add to the flour mixture, stirring just until combined. Gently stir in the cherries.
• Place about 2 tablespoons of muffin batter in each muffin cup. Top with 1 & 1/2 to 2 tablespoons of the cream cheese filling. Then, top with the remaining muffin batter. (The cups will be almost full.)
• Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

CHERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12 cup muffin frame with paper muffin cups. Cheesecake Bottoms: In a small bowl, toss together the graham crumbs, brown sugar, butter, and cinnamon. Sprinkle an equal amount of crumb mixture into a paper muffin cup. Filling: Cream the cheese with the sugar and flour. Blend in eggs, vanilla, lemon extract and cream. Pour evenly into prepared muffin lines. Bake until just set, about 20-24 minutes. Chill a couple of hours (can also be frozen). Topping: Dust with confectioner's sugar or garnish with a dollop or canned pie topping or a slice of fresh fruit glazed with warmed apricot jam, or melted chocolate, drizzled over tops. ***These freeze well

CANDIED CHERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
• Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Steps:

• Preheat oven to 375 degrees.
• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• Fill the cups 2/3 full of cream cheese mixture.
• Bake for 15 to 20 minutes or until set.
• When warm, top each with a tablespoon of cherry filling.
• Chill in refrigerator.

BERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

CHERRY CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.

CHERRY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
• Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
• Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

CHERRY CHEESECAKE MUFFINS

Steps:

• Blend cream cheese with icing sugar, set aside.
• In bowl cream the butter and brown sugar.
• Beat in egg and orange rind.
• Combine flour, baking powder and salt.
• Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
• 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.
• Sprinkle with nuts.
• Bake for 25-30 minutes at 375 until firm to the touch.
• Remove from tins.