Delicious Cherry Cheesecake Crescent Muffins
Cherry Cheesecake Crescent Muffins made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1 egg white
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by greasing it lightly or using muffin liners.
- Unroll the crescent dough and separate it into triangles.
- In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
- Scoop a tablespoon of the cream cheese mixture onto each crescent triangle.
- Add a spoonful of cherry pie filling on top of the cream cheese mixture.
- Roll the crescent dough from the wide end to the tip and place each muffin in the prepared tin.
- Brush the tops with egg white for a glossy finish.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
- Dust with powdered sugar just before serving, if desired.