Breads

Wild Berry-Oatmeal Cheesecake Muffins

Wild Berry-Oatmeal Cheesecake Muffins recipe

photo by:kraft

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!

posted by

a cook

on 3/8/2013

time

prep:

15 min

total:

42 min

servings

total:

12 servings

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What You Need

cup old-fashioned oats

cup buttermilk

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup granulated sugar

Tbsp. orange zest

cup flour

3/4

cup packed brown sugar

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

1/2

tsp. salt

egg, beaten

1/4

cup butter, melted

cup fresh or frozen mixed berries

Make It

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.

Kraft Kitchens Tips

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.

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MaryBischoff

posted:3/13/2013

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

a cook

posted:3/8/2013

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!

ikathyc

posted:2/22/2013

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.

milldust

posted:1/2/2013

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.

aunwin

posted:11/18/2012

Delicious. Makes a great grab and go breakfast.

ginawaldrop

posted:9/5/2012

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.

Desurae

posted:8/27/2012

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

audreyk1983

posted:8/26/2012

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!

holsen01

posted:8/23/2012

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!