I have a story to tell. A story of what Cherry Cheesecake Muffins taught me about perfectionism. Don’t worry, you’ll get the recipe too.
Guys, I have a confession. Please try not to judge too harshly. Or roll your eyes when I tell you what I’m about to tell you. Okay?
I. Can’t. Frost. Cupcakes…..with a spatula. You know, the “old fashioned way”? I have to have a piping bag and a really good tip. Otherwise, they take way to long and in my book, they aren’t very pretty.
Which brings me to my next confession. I’m a perfectionist. I’m learning to reign in my craziness and let things go…which is what I’m doing today. This recipe didn’t quite turn out the way I wanted it to, appearance-wise anyway. They are incredibly delicious but I was short on frosting and was forced against my will to frost them with a spatula.
I know I probably sound incredibly ridiculous to you right now and you probably want to keep scrolling to get to the darn recipe. Or you may be saying, “oh girl, we should be best friends!” We would then get together and laugh at how crazy we sound with all the things we concern ourselves about. Like washing the shower curtains before guests come over. And scrubbing down the cabinets. And making sure the toy room is picked up before a million kids come and destroy it. And making…you get the idea.
I’m slowly letting go of the notion that I have to be perfect. And please, when I say “perfect” and use the term perfectionism, I don’t mean I’m striving to be better than you. I mean better than myself. Like I’m in a competition and the only other one competing is who I was yesterday.
Friends, it’s bondage. Melodee, it’s bondage (yes, I just said that to myself). Striving to be great is one thing, but striving to be perfect is bondage. And Galatians 5:13 says it perfectly clear,
“You, my brothers and sisters, were called to be free.”
Oh thank you Jesus for your grace. When I fall short of the ideas I have for myself, you’re there to gently remind me that I am enough. Even when I don’t have enough frosting to pipe onto my muffins, it’s okay.
Cherry Cheesecake Muffins
You’ll be surprised at how delicious these Cherry Cheesecake Muffins are. This simple recipe will wow your family and take snack time to a new level.
- 2 cups flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup oil
- ⅔ cup turbinado sugar
- 2 eggs
- 1 Tablespoon vanilla
- 1 cup of milk
- For frosting:
- 8 ounces cream cheese (room temperature)
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 2 Tablespoon sugar
- 1 frozen bag of cherries (but thawed of course)
- In a medium size bowl, whisk together dry ingredients.
- In a stand mixer, beat together oil, sugar, milk, eggs and vanilla.
- With a stand mixer on low, slowly add dry ingredients to wet.
- Gently fold in cherries.
- Line a 12 count muffin pan with liners and fill each one with a ⅓ cup.
- Bake at 400 for 15 minutes.
- For the frosting:
- Mix ingredients together in a bowl. When the muffins have cooled, frost the tops of each muffin.