Happy Halloween!! These muffins are so fun for holidays! I picked up a $10 skull pan from target to make them extra spooky. You could definitely use a muffin tin as well. I made them for our kids sleep over and everyone was so excited!
The muffin batter is insanely easy and the light cheesecake filling comes from whipping the cream cheese mixture until it looks like whipped cream. You can use any fruit filling. Pumpkin or apple butter would also be amazing. We liked the cherries for the spook factor ?
1/2 cups of apple cider
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg plus 1 egg yolk
3 tbsp of melted salted butter
2 tbsp of vanilla extract
1 tsp cinnamon
1 tsp of nutmeg
1 tsp of baking powder
1 tsp baking soda
2 cups of AP flour
1/2 granulated sugar
3 tbsps of cinnamon
8 oz of room temp cream cheese
8 oz of room temp butter
1 cup of powdered sugar
1 tbsp of vanilla extract
1/4 cup of heavy cream
1 cup of fruit filling
Preheat the oven to 350 degrees.
Mix the flour, sugars, baking powder, baking soda, and spices together.
Add in the apple cider,melted butter, vanilla and eggs.
Do not over mix. The batter should be thick.
I like putting my batter into a ziplock for more control but you can spoon out as well.
Grease or spray your pan. Add in the batter. Filling 3/4 of the way. (These will rise!)
Bake for 10-15 minutes until golden brown and set.
Roll in the cinnamon sugar and let cool.
Whip the butter and cream cheese on high for 2-3 minutes. Add in the powdered sugar and vanilla. Slowly add the cream in, a little at a time. Mix on high. You may not need all the cream. You are just looking for a thick whipped cream texture. Refrigerate while the muffins cool.
I like using the handle of a spoon to hollow out the middles of the muffins.
Fill half way with the cream cheese mixture and top with a spoonful of fruit.
Let me know if you try these out!! Enjoy!