Print Recipe
5 from 3 votes

Cherry Pecan Cream Cheese Muffins

These Cherry Pecan Cream Cheese Muffins are a fun breakfast that borders on dessert! These muffins are loaded with cherry and pecan pieces and filled with a silky cream cheese filling with a hint of almond!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Servings: 12 muffins
Author: Rebecca Hubbell




  • 4 oz. whipped cream cheese
  • 2 cups confectioners' sugar
  • 1/2 tsp almond extract


  • Preheat oven to 375 degrees F and line a muffin pan with liners.
  • In a small bowl, whisk together flour, sugar, baking powder, and salt and set aside.
  • in a large bowl or stand mixer fitted with a whisk attachment, beat together egg, oil, and milk. Slowly add in the dry ingredients just until combined.
  • Drain and rinse cherries. Set 12 stemmed cherries aside and remove the stems from the others and add the to a food processor or blender. Pulse until cherries are little bits and add them to the batter with 1/3 cup of the pecan pieces. Beat for about 10 seconds until cherry bits and pecans are full incorporated.
  • Fill liners about 2/3 full with batter and sprinkle with remaining pecan pieces.
  • Bake for 18 to 20 minutes until toothpick comes clean when inserted into the center.
  • Transfer to cooling rack to cool.
  • Once cooled, core the center of the muffins about half way down.
  • Add cream cheese, confectioners' sugar and almond extract to a small bowl or stand mixer and beat until smooth, transfer to a frosting bag or decorator tool and pipe filling into the cored out muffins. Top each muffin with one of the cherries you set aside earlier.


Adapted from Taste of Home