These Cherry Muffins combine crescent dough, cherry pie filling, and a simple vanilla glaze. Then, it’s all baked in muffin tins to create a muffin-pastry mashup that will have everyone begging for more.
If you love cherry pastries, then these muffins are for you. These little bites are some of our favorite sweet treats to make because they’re so fast and easy to make, and they’re loaded with delicious, sweet flavors.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a quick and easy recipe.
- It only uses a handful of simple ingredients.
- It uses a muffin tin to make deep pastries that are perfectly golden brown.
You’ll only need a few simple ingredients to make this recipe, and you’ll find them all at your local grocery store. Be sure to check the recipe card at the end of the post for exact amounts.
- Crescent roll dough
- Softened cream cheese
- Vanilla extract
- Powdered sugar
- Cherry pie filling
- Powdered sugar
- Vanilla extract
🔪 How to Make Cherry Muffins
It’s incredibly easy to make these fancy-looking pastries. It only takes a few minutes and a few simple steps. That’s it!
Step 1: Prep
Preheat the oven to 375 degrees and grease a muffin tin with nonstick cooking spray.
Step 2: Roll Out the Dough
Unroll the crescent roll dough and separate it into 2 rectangles. Then, pinch the seams together.
Step 3: Add the Cream Cheese Mixture
Stir the cream cheese, powdered sugar, and vanilla extract together, then spread the mixture evenly over each dough sheet.
Step 4: Add the Pie Filling
Spread the cherry pie filling evenly over the cream cheese mixture.
Step 5: Roll and Cut
Carefully roll up the sheets starting at the short end. Then, cut each roll into 4 equal pieces.
Step 6: Bake
Place the slices in the prepared muffin tin cups and bake for 18 to 20 minutes until the dough is golden brown.
Step 7: Cool
Let the cherry muffins cool in the pan until they’re safe to touch. Then, transfer the muffins to a wire rack to cool completely.
Step 8: Make the Glaze
While the muffins cool, whisk the milk, vanilla extract, and sugar until smooth. Drizzle over the muffins before serving.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Pie Filling – Use your favorite pie filling to change the flavor of these muffins.
- Dip Them – Leave the glaze off of the muffins and serve vanilla glaze on the side for dipping.
If you think these look good, then we think you’ll love our apple rose tart puff pastry recipe.
- Measuring cups and spoons
- Muffin tin
- Small bowls
Store these at room temperature in an air-tight container for up to 2 days. You can refrigerate them in an air-tight container for up to 5 days.
- Be careful when rolling up the crescent dough to ensure that everything stays in place.
- Roll the dough tightly but don’t squeeze. You don’t want to smush the filling out.
- Be sure your muffins are fully cooled before adding the drizzle.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Crescent dough is dough made with flour, water, sugar, yeast, and shortening. It bakes up golden brown and light and fluffy.
Crescent dough is a homogenous dough made with flour, water, sugar, yeast, and shortening. Puff pastry, on the other hand, is a laminated dough product alternating layers of a simple dough with butter.
The key is to make the filling layer on the thin side, and then be gentle when rolling. You want to roll with gentle, firm pressure to create a tight roll that’s just snug enough to hold everything in place without smashing it out.
🍽 More Recipes
Do you enjoy muffins? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
- muffin pan
- mixing bowls
- 1 8 ounce package crescent rolls
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 21 ounces cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Preheat the oven to 375 degrees and grease a muffin pan with nonstick cooking spray.
- Unroll the crescent roll dough and separate the dough into two rectangles. Pinch the seams together.
- Stir together the cream cheese, powdered sugar, and vanilla extract and spread the mixture evenly over each dough sheet.
- Spread the cherries evenly over the cream cheese on both sheets.
- Carefully roll up the sheet starting at the short end, then cut each roll into four equal pieces.
- Place the slices in the prepared muffin pan and bake for 18 to 20 minutes, until the dough is golden brown.
- Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack.
- While the muffins are cooling, prepare the glaze by whisking together the milk, vanilla extract, and sugar until smooth. Drizzle the glaze over the top of the muffins before serving.
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