Imagine biting into a warm, golden muffin with flaky, buttery layers that encase a luscious cream cheese center and sweet bursts of cherry filling. These Cherry Cheesecake Crescent Muffins are a delightful fusion of rich creaminess and fruity freshness, wrapped in flaky crescent dough that browns perfectly in the oven.
Perfect for breakfast, brunch, or a comforting dessert, these muffins bring together the best of indulgence and convenience. Whether shared with loved ones or enjoyed with your morning coffee, they are sure to become a favorite treat.
- Combines creamy cheesecake and sweet cherry flavors in one bite.
- Uses refrigerated crescent dough for quick and effortless assembly.
- Golden, flaky exterior contrasts beautifully with the soft, rich filling.
Ingredients
- Refrigerated crescent dough: 225 grams of flaky and buttery dough that forms the muffin base and outer layer.
- Cream cheese, softened: 140 grams of rich, smooth cream cheese that provides the luscious creamy center.
- Granulated sugar: 2 tablespoons to sweeten and enhance the cream cheese filling blend.
- Vanilla extract: 1 teaspoon to add warm, fragrant notes to the cream cheese mixture.
- Cherry pie filling: 180 grams of sweet, juicy cherries that provide vibrant color and fruity contrast.
- Unsalted butter, melted: 2 tablespoons to brush on dough balls for a golden, shiny crust.
- Light brown sugar: 2 to 3 tablespoons to sprinkle atop muffins for a caramelized, crunchy finish.
- Powdered sugar: Optional, for dusting finished muffins to add delicate sweetness and visual appeal.
Instructions
- Preheat and Prepare Pan
Set your oven to 175°C and lightly grease a standard muffin pan using baking spray. This prevents sticking and ensures easy muffin removal after baking.
- Make the Cream Cheese Filling
In a medium bowl, blend softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. This creates a sweet, velvety filling that balances the tartness of cherries.
- Divide Crescent Dough
Unroll the crescent dough and pinch perforations to create four rectangles. Then cut each rectangle in half to form eight even squares. This portioning helps encase the filling securely in each muffin.
- Assemble Muffins
Stretch each dough square gently in your palm, then spoon a heaping tablespoon of the cream cheese mixture followed by an equal amount of cherry filling in the center. Gather the corners, pinch tightly to seal, and shape into a smooth ball to trap the filling inside.
- Brush and Sugar Topping
Brush each dough ball generously with melted butter, which promotes beautiful browning and adds richness. Sprinkle tops with light brown sugar for a sweet, crunchy crust once baked.
- Bake to Golden Perfection
Place the dough balls seam side down into the muffin pan and bake for 16 to 20 minutes. The muffins should be puffed up and golden brown on top, signaling that the dough is fully cooked and flaky.
- Cool and Serve
Allow muffins to cool in the pan for 5 minutes to set fillings and make handling easier. Serve warm dusted with powdered sugar for extra sweetness, or enjoy them cooled at room temperature.
- Always use softened cream cheese to ensure your filling is smooth and easy to mix.
- Optional powdered sugar dusting adds charm but is not necessary for flavor.
- Fresh cherries can be used instead of pie filling, but pie filling offers consistent sweetness and texture.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to two days to retain freshness. For longer storage, freeze wrapped muffins and thaw before serving.
Serving Suggestions
These muffins pair wonderfully with a hot cup of coffee or tea. You can also serve them alongside fresh fruit or a dollop of whipped cream for a decadent brunch treat.
- Press dough seams firmly to avoid filling leakage during baking.
- Brush melted butter immediately before baking for a perfectly golden crust.
- For an extra touch, add a pinch of cinnamon to the cream cheese mixture for warm spiced flavor.
FAQs
- Can I make these muffins ahead of time?
Yes, you can assemble the muffins and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if chilled.
- What if I don’t have cherry pie filling?
You can substitute fresh or frozen pitted cherries mixed with a little sugar and cornstarch if desired, though the texture may vary slightly.
- Are these muffins suitable for freezing?
Absolutely! Wrap fully cooled muffins tightly before freezing. Thaw at room temperature or warm briefly in the oven before serving.
- Can I use a different fruit filling?
Yes, blueberry, raspberry, or mixed berry fillings work beautifully and provide delicious variations.
- How do I know when the muffins are fully baked?
They will be golden brown on top and should spring back lightly when pressed. The dough should be flaky and cooked through.
Cherry Cheesecake Crescent Muffins
Equipment
- 1 muffin pan standard size, lightly greased
- 1 medium bowl
Ingredients
- 8 oz refrigerated crescent dough 225 grams
- 5 oz cream cheese softened (140 grams)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 6 oz cherry pie filling 180 grams
- 2 tablespoons unsalted butter melted
- 2 to 3 tablespoons light brown sugar
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin pan.
- In a medium bowl, beat cream cheese with granulated sugar and vanilla extract until smooth.
- Unroll crescent dough, divide into four rectangles by sealing perforations, then cut each rectangle in half to create eight squares.
- Gently stretch each dough square, spoon one heaping tablespoon of the cream cheese mixture into the center, then top with one tablespoon of cherry filling.
- Pinch dough corners together to seal and shape into balls.
- Brush each dough ball with melted butter, place seam side down in muffin pan, and sprinkle tops with light brown sugar.
- Bake for 16 to 20 minutes until golden brown on top.
- Allow muffins to cool in pan for 5 minutes before serving warm, optionally dusted with powdered sugar.
Notes
- Softened cream cheese mixes more easily and yields smoother filling.
- Fresh cherries can replace pie filling for a fresher taste.
- Best served warm but can be stored airtight for up to two days.
