Tart Cherry Cream Cheese Muffins


Adapted from a recipe by Comfortable Food

For the topping:

1/2 c all-purpose flour
1/4 c rolled oats
2 T brown sugar
1 T granulated sugar
3 T butter, melted

For the filling:

6 oz cream cheese
1 egg yolk
1 tsp vanilla
3 T granulated sugar
1 c prepared pie filling (from scratch recipe below)

For the muffins:

2 c all-purpose flour
1 T baking powder
1 c sugar
1/4 tsp salt
2 eggs, beaten
1 c milk (I used 2 %)
1/4 c butter, melted (you could also sub vegetable oil)
1 tsp vanilla


For topping:

In a medium sized bowl, combine the dry ingredients then add the butter and mix until pea sized clumps are formed.

Preheat oven to 400 degrees.

For the filling:

In a small bowl, mix the cream cheese, vanilla and egg yolk on low speed until combined.

For the muffins:

In a large bowl, whisk together the dry ingredients. Mix in remaining ingredients until just combined.

To assemble:

Grease the sides and top of a muffin tin. If using muffin liners, please grease the top as these have a tendency to overflow.

Fill each muffin 1/3rd of the way. Add one tablespoon of each the cream cheese and pie filling. Top with remaining batter andgently pat on the crumble topping. Bake 22 - 25 minutes until tops are golden brown. Due to the liquid center, you will not be able to do the standard toothpick test for doneness.

To make your own pie filling:

Place 2 c of frozen fruit in a small saucepan and heat until juice is released. Then add 1/4 c plus 2 T granulated sugar and stir until sugar is dissolved. Remove 1/4 c of the juice and stir in 2 T of cornstarch in a small bowl. Gradually stir this back into the pan and simmer 3-5 minutes until the mixture thickens.

This recipe is courtesy Liz at Inspired By The Seasons.