Comida Kraft
Recipe Box

Wild Berry-Oatmeal Cheesecake Muffins

Prep Time
15
min.
Total Time
42
min.
Servings

18 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 medium bowl; let stand 10 min.
  • Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
  • Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in berries.
  • Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter.
  • Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

How to Make Large Coffee Shop-Size Muffins

Prepare recipe as directed, substituting 12 paper-lined giant muffin cups for the 18 prepared muffin cups, and increasing the baking time to 25 to 27 min. or until toothpick inserted in centers comes out clean.

Substitute

Measure 1 Tbsp. lemon juice or HEINZ Distilled White Vinegar into 1-cup liquid measuring cup. Add enough milk to measure 1 cup. Let stand 5 min. Use instead of the buttermilk.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 170
Total fat 8g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 230mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 13g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %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

Wild Berry-Oatmeal Cheesecake Muffins is rated 4.583333333333333 out of 5 by 12.
  • 2016-07-30T09:35CST
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  • cp_1, bvpage1
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  • loc_en_US, sid_136957, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from I haven't made this recipe yet, but I plan to this weekend. 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!!
Date published: 2014-03-26
Rated 5 out of 5 by from I have made these twice now. I have made these twice now. I used the frozen berry mix that has blackberries, raspberries, blueberries, and cranberries in it. Definitely use jumbo/extra large muffin tins (I didn't the first time.) The second time I added a teaspoon of vanilla to the oat batter. Both ways are very good. My muffins were done at 25 minutes.
Date published: 2013-02-23
Rated 3 out of 5 by from I liked the muffin part of this, but the orange zest in the cheesecake part was not to my liking. I liked the muffin part of this, but the orange zest in the cheesecake part was not to my liking. When I make these again, I'll skip the orange zest. Lemon zest might work better for me or no zest at all. I had to bake them longer than the recommended time.
Date published: 2013-01-02
Rated 5 out of 5 by from I made this recipe this morning with a substitution. I made this recipe this morning with a substitution. I only made it with blueberries. It turned out really yummy! I used a 12 cup muffin tin instead of the jumbo ones and I loved how they turned out. Very moist and delicious. Will certainly be making again!
Date published: 2012-08-23
Rated 5 out of 5 by from Very yummy! Very yummy! I made these in the afternoon to have for breakfast the next morning and they were gone before bedtime! Made them again today and doubled the recipe! My boys ages 2 and 5 LOVED them! Will be making them for school birthday party too!
Date published: 2012-08-26
Rated 4 out of 5 by from These were great! These were great! Definitely hits the spot on a fall day. I think dried cranberries or blackberries would make a lovely addition also, though I just made them with blueberries. This is a permanent addition to the recipe box.
Date published: 2012-09-05
Rated 5 out of 5 by from Like the other reviewer I used only blueberries and they turned out delicious! Like the other reviewer I used only blueberries and they turned out delicious! I didn't use muffin liners, just sprayed my 12 count pan with cooking spray and it worked great. Mine needed to bake for about 33 mins
Date published: 2012-08-27
Rated 5 out of 5 by from Made these for breakfast this morning. Made these for breakfast this morning. Yummy. I didn't use the orange zest and I used half white flour and half whole wheat flour. My daughter (12) loved them!
Date published: 2013-03-08
  • 2016-07-30T09:35CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_11
  • loc_en_US, sid_136957, PRD, sort_relevancy
  • clientName_khcrm

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