Celebrate the end of cherry season with these delightful Cherry Cheesecake Muffins, featuring layers of fresh cherry compote, a creamy cheesecake swirl, and a crumbly cinnamon topping. These muffins combine the sweet tartness of cherries with the rich, creamy texture of cheesecake, all wrapped up in a soft, moist muffin that’s perfect for breakfast or as a decadent snack.
Why You’ll Love This: Each component of these muffins adds a unique layer of flavor and texture, from the buttery crumble topping to the tangy cream cheese swirl and the sweet cherry compote. These muffins are a fantastic way to make use of fresh cherries, transforming them into a versatile compote that can be enjoyed in various dishes.
Perfect Occasion: These muffins are ideal for brunches, afternoon tea, or as a special treat to enjoy any time of day. They’re also great for baking and sharing during seasonal gatherings or as a thoughtful homemade gift.
Ingredients:
For the Crumble Topping:
- 45 g cold salted butter, cubed
- 45 g granulated sugar
- 30 g brown sugar
- 75 g all-purpose flour
- 1/4 tsp cinnamon
For the Cream Cheese Swirl:
- 225g cream cheese, softened
- 48g granulated sugar
- 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
For the Cherry Compote:
- 477g fresh cherries, halved and pitted
- 90g granulated sugar
- 1 tbsp lemon juice
For the Muffin Batter:
- 93g whole milk
- 93g yogurt
- 2 eggs
- 1 1/2 tsp vanilla extract
- 113g salted butter, melted
- 200g granulated sugar
- 255g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
Preparation Steps:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the Crumble Topping:
- In a bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter until the mixture is crumbly. Set aside.
- Prepare the Cream Cheese Swirl:
- In a separate bowl, combine softened cream cheese, granulated sugar, flour, vanilla extract, and lemon juice. Mix until smooth. Set aside.
- Cook the Cherry Compote:
- In a saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook until the cherries are soft and the mixture has thickened. Let cool.
- Mix the Muffin Batter:
- In a large bowl, whisk together the milk, yogurt, eggs, melted butter, and vanilla extract. Add the sugar and mix until combined.
- Sift in the flour, baking powder, baking soda, and cinnamon. Stir until just combined.
- Assemble the Muffins:
- Fill each muffin cup with a layer of muffin batter. Add a spoonful of cherry compote and a dollop of cream cheese mixture. Top with more muffin batter.
- Sprinkle the crumble topping over each muffin.
- Bake:
- Bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy! These Cherry Cheesecake Muffins offer a burst of cherry flavor with each bite, combined with the luxurious texture of cheesecake and a crunchy cinnamon topping. They’re a perfect way to celebrate the cherry season and enjoy a gourmet treat at home.
