Enjoy the great taste of figs in our Glazed Fig Cheesecake Muffins. These cheesecake muffins are individual cheesecakes with a deliciously sweet glaze.
What You Need
Original recipe yields 12 servings
Honey Cream Cheese Glaze
4 ounces PHILADELPHIA Cream Cheese, room temperature
1/2 cup of confectioners sugar, sifted
1 Tbsp. freshly squeezed orange juice
1 Tbsp. honey
3 Tbsp. milk
Pinch of salt
Fig Cheesecake Muffins
3/4 cup butter, plus extra for greasing
1 cup PHILADELPHIA Cream Cheese
3/4 cup superfine sugar
3 large egg s
2 cups flour
3/4 cup dried fig s, chopped
Add To Shopping List
Let's Make It
Preheat the oven to 350ºF.
In a bowl, beat the cream cheese with a hand mixer on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of bowl as needed. Add sugar and beat until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time. Set aside. Add orange juice, honey, milk and salt; mix on low speed until smooth. If glaze is too thick to drizzle add more milk, 1 tablespoon at a time. Set aside.
Melt the 3/4 cup butter and let it cool. In a large bowl, beat the cream cheese and sugar together, on medium speed. Add in one egg at a time until well combined, and then stir in the melted butter.
Mix the flour and chopped figs in a bowl. Then stir gently into the batter.
Grease a deep 12-cup muffin pan. Spoon the batter into the muffin pan, filling each pan about two-thirds full. Bake for about 20 minutes or until the tops become golden brown. Set the muffins aside to cool on a rack before drizzling the glaze on them.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.