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Decadent Cherry Cheesecake Cobbler Muffins Recipe

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Indulge in the delightful fusion of juicy cherry cobbler, creamy cheesecake, and fluffy muffins with these Cherry Cheesecake Cobbler Muffins. Perfect for breakfast, snacks, or dessert, each muffin is a little package of sweet, fruity, and creamy goodness.

Ingredients

Scale
  • 1 block (8 ounces) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (or non-alcoholic vanilla flavoring)
  • 1/2 teaspoon fresh lemon zest (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract (or non-alcoholic vanilla flavoring)
  • Cherry pie filling (canned or homemade)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, combine softened cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat until completely smooth and creamy, then set aside.
  3. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In a separate medium bowl, whisk together 1 large egg, 1/2 cup milk, and 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Divide about half of the muffin batter evenly among the 12 prepared muffin cups, using approximately one tablespoon of batter per cup.
  7. Spoon about 1-2 tablespoons of cherry pie filling over the batter in each cup.
  8. Dollop about 1 tablespoon of the prepared cheesecake filling over the cherry layer in each muffin cup.
  9. Carefully spoon the remaining muffin batter over the cheesecake and cherry layers, dividing it evenly among the cups.
  10. Optional: Swirl the layers with a toothpick for a more pronounced cheesecake swirl, and sprinkle with coarse sugar or a simple streusel topping if desired.
  11. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part comes out clean.
  12. Let the muffins cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Keywords: Ensure cream cheese and eggs are at room temperature for better mixing. Avoid overmixing the batter to keep muffins tender. You can substitute cherry pie filling with other fruit fillings like blueberry or apple.

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Find it online: https://bakepeek.com/decadent-cherry-cheesecake-cobbler-muffins-recipe/