Wild Berry-Oatmeal Cheesecake Muffins

4.6
(11) 11 Reviews
Prep Time
15
min.
Total Time
42
min.
Servings

12 servings

It only takes 15 minutes to prep these Wild Berry-Oatmeal Cheesecake Muffins for the oven. And they're so much better than overpriced coffee shop muffins!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Combine oats and buttermilk in small bowl; let stand 10 min.
  • Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
  • Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
  • Spoon half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
  • Bake 25 to 27 min. or until toothpick inserted in centers comes out clean.

Note

The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23 to 25 min. or until toothpick inserted in centers comes out clean.

Substitute

Replace buttermilk with sour milk. Mix 1 Tbsp. lemon juice or white vinegar and enough milk to equal 1 cup. Let stand 5 min.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 330mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 19g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

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  • darrington01 | Tue, Sep 4 2012 2:51 PM

    Very Good! My only issue is that the muffins fall apart half-way through eating them which drives me crazy.

  • texas6783 | Tue, Mar 25 2014 10:12 PM

    I haven't made this recipe yet, but I plan to this weekend. I also noticed that everyone was talking about either using or not using the jumbo or giant muffin tins, the recipe didn't say that. It says to use the jumbo LINERS in a regular 12 cup muffin tin. Just clarifying to others who were wondering. Can't wait to make these!!

  • MaryBischoff | Wed, Mar 13 2013 12:55 PM

    This was great, although I didn't have enough batter to need the jumbo-size muffin tins.

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