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5 from 1 vote

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

Ingredients

Muffins:

Filling

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

Instructions

  • 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.

Notes

Adapted from Taste of Home