Cherry Cheesecake Crescent Muffins
A delightful combination of cherries and creamy cheesecake, all wrapped in tender crescent dough, these muffins are perfect for any occasion.
Ingredients
For the Muffins
- 8 oz refrigerated crescent dough Soft and flaky, this dough creates the perfect tender base.
- 5 oz cream cheese, softened Provides a luscious filling that pairs beautifully with the cherries.
- 2 tablespoons granulated sugar Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract Enhances the entire dish with aromatic warmth.
- ¾ cup cherries from cherry pie filling Adds a lovely fruitiness to the muffins.
- 2 tablespoons melted butter Gives a beautiful shine and flavor to the muffins.
- 2 to 3 tablespoons light brown sugar Adds a hint of caramel sweetness.
- powdered sugar for dusting Optional; adds whimsy and sweetness for presentation.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a standard muffin pan with baking spray and set it aside.
- In a bowl, mix together the softened cream cheese, 2 tablespoons of granulated sugar, and the vanilla extract until smooth.
- Unroll the crescent dough and separate it into 4 rectangles. Press the perforations to seal, then cut each rectangle in half to create 8 squares.
- Place a dough square in your palm and gently stretch it out. Add a heaping tablespoon of the cream cheese filling and top it with a tablespoon of cherries.
- Pull the corners of the dough up and pinch them together to seal, then roll gently between your palms.
- Brush each ball with melted butter and place seam-side down in the muffin pan.
- Sprinkle the tops with light brown sugar.
Baking
- Bake for 16 to 20 minutes until the tops turn golden brown.
- Let them cool in the pan for about 5 minutes before serving. Enjoy warm or dust with powdered sugar.
Notes
Ensure cream cheese is softened. Preheat oven well for even baking and allow muffins to cool before serving.