Cherry Cream Cheese Crumble Muffins

INGREDIENTS

FOR CRUMBLE TOPPING

• 45 g cold salted butter, cubed 
• 45 g granulated sugar
• 30 g brown sugar
• 75 g all-purpose flour
• 1/4 tsp cinnamon

FOR CREAM CHEESE SWIRL 

• 225g cream cheese (microwave for 20-30 seconds to soften) 
• 48g granulated sugar 
• 1 tbsp all purpose flour 
• 1/2 tsp vanilla extract 
• 1 tsp lemon juice 

FOR CHERRY COMPOTE

(note: This recipe makes about a cup of cherry compote. I store leftovers in an airtight container and keep them in the fridge. You can use the compote as a topping for pancakes, waffles, drinks, or on toast.)

• 477g fresh cherry, cut in half and remove pit
• 90g granulated sugar
• 1 tbsp lemon juice

FOR MUFFIN BATTER

• 93g whole milk
• 93g yogurt
• 2 eggs
• 1 + 1/2 tsp vanilla extract
• 113g salted butter (melted)
• 200g granulated sugar
• 255g all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon 

PROCESS

FOR CHERRY COMPOTE

1. In a medium saucepan, combine the pitted cherries, granulated sugar, and lemon juice. Stir to mix well.
2. Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until the cherries start to release their juices and the sugar dissolves completely (about 5-7 minutes).
3. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the cherries are soft and the compote has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.
4. Remove the saucepan from heat and let the compote cool, set aside.

FOR CRUMBLE TOPPING

1. In a medium mixing bowl, add all-purpose flour, cinnamon, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands. Set aside and start on the muffins.

FOR CREAM CHEESE

1. In a medium bowl, mix the cream cheese, granulated sugar, all-purpose flour, lemon juice and vanilla extract until smooth and creamy. Set aside.

FOR MUFFIN BATTER

1. FOR MUFFIN BATTER
2. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
3. In a large mixing bowl, add milk, yogurt and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
4. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
5. Add all-purpose flour, baking powder, cinnamon and baking soda. Using a spatula to fold until combined.
6. Line your muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx. 2/3 full.
7. Add a small dollop of the cream cheese mixture on top of the batter in each cup. Then add about 1 teaspoon of the cherry compote and use a toothpick or a skewer to gently swirl the cream cheese and the cherry compote together.
8. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!