Description
These muffins perfectly marry sweetness and crunch with a creamy cheesecake filling and crunchy pecans.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup honey
- 1/2 cup chopped pecans
- 1/4 cup honey (for drizzling)
Instructions
- Begin your baking adventure by preheating the oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar, mixing thoroughly. Press mixture into the bottom of each liner and bake for 5 minutes.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth, then add eggs one at a time.
- Stir in vanilla extract and sour cream until well combined.
- Divide the cheesecake mixture among the muffin liners, filling each about three-quarters full. Sprinkle chopped pecans on top.
- Bake for 20-25 minutes until centers are set with a slight jiggle. Cool in the tin for 10 minutes before transferring to a wire rack.
- Drizzle each muffin with honey before serving.
Notes
Ensure cream cheese is at room temperature for easier blending. These muffins can be stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 320 per muffin
- Sodium: 210 mg
- Protein: 6 g