Cherry Cheesecake Muffins
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
cream cheese
|
|
| 2 | tablespoons |
powdered sugar
|
|
| ⅓ | cup |
butter
softened |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| ⅓ | cup |
fruit jam
cherry |
*
|
| 2 | tablespoons |
pecans
finely chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
cream cheese
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 79 | ml |
butter
softened |
|
| 158 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
orange zest
grated |
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 79 | ml |
fruit jam
cherry |
*
|
| 3E+1 | ml |
pecans
finely chopped, optional |
|
Directions
Blend cream cheese with icing sugar; set aside.
Cream together butter and brown sugar; beat in egg and orange rind.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended.
Do not overmix.
Spoon into large greased muffin tins, filling halfway to top.
Add 1 teaspoon of the cream cheese mixture and 1 teaspoon of the jam to each; top with remaining batter.
Sprinkle with nuts. Bake in 375℉ (190℃) over for 25-
30 minutes or until firm to the touch.
Remove immediately from tins.
