Cherry Cheesecake Muffins
These are my all-time favorite breakfast muffin during the Holidays! That's the only time I make them so that they remain special. They are so different and so delicious!
Ingredients
- FOR BATTER:
- 1 8 oz pkg cream cheese, softened
- 1 box white cake mix
- 1/2 cup sour cream
- 2 lrg eggs, beaten
- 1/4 cup granulated sugar
- FOR CRUST:
- 2 cups graham cracker crumbs (crushed with rolling pin)
- 1/2 cup granulated sugar
- 6 tbsp butter, melted
- FOR FILLING:
- 1 8 oz pkg cream cheese
- 1/4 cup granulated sugar
- 1 lrg egg, beaten
- 1/2 tsp lemon juice (fresh is best)
- 1/4 cup cherry pie filling
Instructions
- Lightly grease 12-cup muffin pan or use paper cupcake liners.
- FOR CRUST: combine graham cracker crumbs, 1/2 cup sugar and melted butter in small bowl.
- FOR FILLING: in small bowl, combine ingredients for filling and beat until smooth.
- FOR BATTER: in large mixing bowl, combine cake mix, cream cheese, sour cream, eggs and 1/4 cup sugar. Beat on medium speed for 2-3 minutes or until well combined and smooth.
- Divide crust mixture evenly into the 12 muffin cups and lightly press into the bottom.
- Fill with batter mixture over the crust for 2/3 way up. Place 1 tsp of cherry pie filling (or jam) on top of batter.
- Add a spoonful of filling mixture on top of cherry layer.
- Sprinkle remaining graham cracker crumbs on top of muffins.
- Bake at 350° for 25 to 30 minutes. Let cool for 8 to 10 minutes before removing from pan.
- IMPORTANT: DON'T OVERFILL.
