Cherry Cheesecake Crescent Muffins
Delightful muffins combining creamy cheesecake filling and sweet cherries, wrapped in flaky, buttery crescent dough, perfect for breakfast or a tasty snack.
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.