Cherry Cheesecake Muffins
If you love cheesecake and muffins, these cherry cheesecake muffins are for you! Soft, fluffy muffins, filled with creamy cheesecake and juicy cherries in every bite - these muffins are the best of both worlds.
Perfect for dessert, tea time, or a quick snack, these cherry cream cheese muffins come together easily with everyday ingredients. With a tender crumb, tangy cream cheese, and sweet cherries, they taste just like bakery-style muffins - without the extra effort!
Love cheesecake swirl bakes? Then you must try my Chocolate Swirl Cheesecake Bars, Pumpkin Swirl cheesecake Bars, Cream Cheese Swirl Banana Bread, and Cheesecake Swirl Brownies.
Jump toHideShow
Why You'll Love This Recipe
✨ These muffins have the best of two desserts in one! Creamy cheesecake combined with soft and fluffy muffins - such a delicious combination.
✨ Juicy and fruity! These delicious bakery-style muffins are studded with sweet-tart jammy cherries that add freshness and balance the richness of cream cheese beautifully.
✨ Simple ingredients and straightforward steps make these perfect for any day baking!
✨ Great for tea time, brunch, anytime snacking, and even as a light dessert.
Recipe Ingredients
Flour: I used all-purpose flour for the most tender and soft crumb.
Cream cheese: Use full-fat cream cheese for the best creamy texture. You can use store-bought or homemade cream cheese.
Cherries: You can use fresh or frozen cherries for these easy cherry cheesecake muffins. If using frozen cherries, don't thaw them. Add them frozen to the batter after tossing them with some flour, to prevent them from sinking.
Sugar: Regular granulated white sugar works well.
Milk: Use full-fat milk. You can use regular dairy milk or any plant-based milk of your choice - like almond milk, cashew milk, oat milk, or coconut milk.
Oil: I used melted coconut oil, but feel free to swap with any vegetable oil of your choice.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Cherry Cheesecake Muffins
Step 1: Prepare the cream cheese - Cut into small pieces and chill until ready to use.
Step 2: Make the buttermilk - Combine lukewarm milk with vinegar and set it aside for 5 minutes.
Step 3: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar.
Step 4: By now, your buttermilk will be ready. Add coconut oil and vanilla extract to it.
Step 5: Gently fold the wet and dry ingredients together.
Step 6: Fold in pitted and halved cherries. I like to toss the cherries in flour before I mix them, so they don’t get weighed down and sink to the bottom of the cheesecake muffins.
Step 7: Bring out the chilled cream cheese pieces and combine them with the batter, making sure it doesn’t stick in one huge clump. Be patient, and the cream cheese will be distributed evenly.
Step 8: Line your muffin tray and divide the batter equally into 12 cups.
Step 9: Bake the cherry cheesecake muffins for 20 to 22 minutes in a preheated oven.
Top Tips
- For a creamier, more cheesecake-like texture, mix the cream cheese with sugar, Greek yogurt, and flour as I did for my chocolate cream cheese muffins.
- Don't overmix the muffin batter.
- If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. It’s the fruit juices streaking the batter!
- To check if the cherry muffins are done, insert a toothpick in the center. If it comes out clean, with just a few moist crumbs attached, they are ready.
- Don't overbake the muffins.
- Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
- Because of the cream cheese, store these muffins in the refrigerator. They store well for 2-3 days and taste wonderful cold. But if you prefer warm cherry cheesecake muffins, heat them for 15 to 20 seconds in the microwave.
Recipe FAQs
Can I use frozen cherries?
Absolutely! There is no need to thaw them. Just add them to the batter after tossing in a teaspoon or two of flour. This prevents the cherries from sinking and keeps the muffins from getting too wet.
Can I make these cherry cream cheese muffins ahead?
Yes, these muffins are great for making ahead. Store them in an air-tight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. Thaw in the refrigerator and reheat in the microwave or preheated oven for a few minutes.
More Cherry Desserts
Recipe
Cherry Cheesecake Muffins
Ingredients
- 2 cups All-purpose flour
- 1.5 tsp Baking powder
- 1 tsp Baking soda
- 1/8 tsp Salt
- 1/2 cup Sugar
- 3/4 cup Milk
- 2 tsp Vinegar
- 1/3 cup Coconut oil
- 1 tsp Vanilla extract
- 1 cup Cherries, pitted and halved
- 3/4 cup Cream cheese
- 2 tsp All-purpose flour ( for tossing in the cherries and cream cheese)
Instructions
- Preheat your oven to 180 C/ 350 F. Line a 12-cup muffin tray with paper baking cups.
- Start with cream cheese. It is slightly sticky, so toss it with a teaspoon of flour to make it easier to break using your hands. Put in the fridge to chill until they are ready to use.
- Combine the milk and vinegar in a small bowl. Keep aside for 5 minutes.
- Add oil, and vanilla extract to the milk-vinegar mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Mix the wet and dry ingredients until just combined.
- Toss the cherries with 1 tsp of all-purpose flour and fold into the batter.
- Gently fold the chilled cream cheese bits into the batter.
- Spoon the batter into the prepared muffin cups, dividing the batter evenly. Bake at 180 C/ 350 F for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 2-3 minutes before turning them out on a cooling rack. Serve warm or at room temperature. Enjoy!
Video
Notes
- For a creamier, more cheesecake-like texture, mix the cream cheese with sugar, Greek yogurt, and flour as I did for my chocolate cream cheese muffins.
- Don't overmix the muffin batter.
- If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. It’s the fruit juices streaking the batter!
- To check if the cherry muffins are done, insert a toothpick in the center. If it comes out clean, with just a few moist crumbs attached, they are ready.
- Don't overbake the muffins.
- Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
- Because of the cream cheese, store these muffins in the refrigerator. They store well for 2-3 days and taste wonderful cold. But if you prefer warm cherry cheesecake muffins, heat them for 15 to 20 seconds in the microwave.
Just making sure — there’s no eggs in this recipe?? My batter seems very dry and thick.
Natasha Author
Hi Elizabeth, the batter should be thick but not dry. Please add milk, 1 tablespoon at a time to make the batter easily scoopable. I'd love to know how the muffins turn out!
I am interested in trying this recipe but do not have coconut oil. Would it be possible to substitute that with any other oil? Thank you.
Natasha Author
Hi Cynthia, thank you so much for your interest in this recipe and so sorry for the late response. Yes, please use any neutral-tasting oil you prefer - canola, sunflower, grapeseed, vegetable oil, avocado oil. All of these are good substitutes. Hope this helps!
Soft, buttery and delicious. Even though I am not a big fan of cheese, I like the sourness of the cream cheese against the mild sweetness of the miffin and the slight tartness of the cherries. Foolproof recipe, thanks
Natasha Author
Oh thank you, Shruti! I'm so glad you enjoyed the muffins. xoxo