Cherry cheesecake muffins

Cherry cheesecake muffins

I’m not entirely sure how I feel about the trend for combining two baked goods to make something new, like the cronut and so on – isn’t it all really just a fad? However, when I discovered a recipe for strawberry cheesecake muffins in my trusty BBC Good Food book a while ago, I knew I was very much onboard with that particular combination! I decided to make them with a few tweaks of my own to accommodate the ingredients I actually had in, resulting in these cherry cheesecake muffins.

Cherry cheesecake muffins

They look pretty innocent on the outside, but bite into one of these beauties and you’ll come across a lovely filling of sweet cream cheese and a fresh cherry. Yum!

Cherry cheesecake muffins 7

They’re really not as hard to make as you might think. Creating a filled muffin simply involves half-filling the muffin cases with the cake mix, dropping the filling on top and then covering it up with the rest of the cake mix.

Cherry cheesecake muffins - mid-preparation

The cherry on top! Or in the middle, technically.

So, for these muffins, I half-filled the cases, placed a destoned cherry in the middle of each one and then covered each cherry with a teaspoon of the cheesecake mix. Then I covered it up with a dollop of muffin mix.

Cherry cheesecake muffins - pre-baking

Ready for the oven…

I did find that the muffins rose so splendidly in the oven that they came out over the edges of the cases. There was no harm done to the oven, but a couple of the muffins did look decidedly toadstool-like!

Cherry cheesecake muffins

Despite this, I was pleased to see that there was no leakage of the cherry cheesecake filling, which is always a bit of a worry. I had one of the muffins the next day with a big cup of tea (the rest were for my boyfriend, as it was his birthday), and thoroughly enjoyed it – the cheese is lovely with the fresh cherry and cakey muffin, and makes a nice change from a traditional cheesecake (which I always struggle to make anyway!) or a standard muffin. If you want to make them look a bit nicer you could always ice them, but I thought they were great just as they were.

Cherry cheesecake muffins

The recipe

Adapted from BBC Good Food 101 Cakes and Bakes

Makes 12

For the muffin mix:

  • 350g plain flour
  • 1.5 tbsp baking powder
  • 180g golden caster sugar
  • finely grated rind of 1 lemon
  • 0.5 tsp salt
  • 2 eggs
  • 250ml milk
  • 85g butter, melted


For the filling:

  • 175g soft cheese
  • 3 tbsp caster sugar
  • 12 cherries, halved and destoned



  1. Pre-heat the oven to 200C/gas 6/180C fan. Place 12 paper cases in a muffin tin.
  2. Sift the flour and baking powder into a bowl and stir in the sugar, lemon zest and salt.
  3. In a separate bowl, beat the eggs and milk together and stir in the butter.
  4. Gently stir the wet mix into the dry ingredients, taking care not to over-mix. It should still be a bit lumpy with visible bits of flour.
  5. In another bowl, beat together the cheese and sugar for the filling.
  6. Place a heaped tablespoonful of the muffin mix into each paper case, then press two cherry halves into the middle of each one and top with a teaspoonful of the cheese mix.
  7. Spoon the remaining muffin mix over the top, making sure that the mix completely covers the cheese and cherries.
  8. Bake for 15 minutes until risen and golden. Cool in the tin for 10 minutes then remove them and place onto a wire rack to cool completely.
Adapted from BBC Good Food 101 Cakes and Bakes.
Adapted from BBC Good Food 101 Cakes and Bakes.

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