Cherry Cheesecake Muffin
I needed to find a way to use up the cherries left over from my kuchen and decided to try a breakfast muffin using fresh cherries. I’m a bit of a sucker if a recipe has cheesecake in the title, so this one sounded worth trying. Think oatmeal muffin but with fresh cherries and a couple of bites of cheesecake inside. These were delicious. The oatmeal and cherries were a great combination, but adding the cheesecake filling puts these over the edge. They were great with tea, 
but, with the 97º temps outside, mine was iced.
Even though these have the extra step of layering the batter, it didn’t take any time at all and the outcome was worth the extra step. These are so much better than a traditional breakfast muffin.
PrintCherry Cheesecake Muffin
Scale
Ingredients
- 1 cup old fashioned oatmeal
- 1 cup buttermilk
- 8 ounces cream cheese
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 cup flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, lightly beaten
- ¼ cup butter , melted
- 1 cup cherries, pitted and quartered
Instructions
- Preheat oven to 350º. Line 12 standard muffin cups with paper liners.
- Combine oats and buttermilk and let stand for 10 minutes.
- With an electric mixer, beat cream cheese, sugar and vanilla until combined and set aside.
- Whisk together flour, brown sugar, baking powder, baking soda and salt.
- Add egg and melted butter to oat mixture stirring to combine and add to flour mixture, stirring just until combined. Gently stir in cherries.
- Using a 2 tablespoon ice cream scoop, scoop 2 tablespoons of batter into each muffin cup. Top with 1 1/2 to 2 tablespoons cream cheese mixture. Top with 2 tablespoons of remaining batter. They will be full.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Bake or Break
Leave a Reply