Berry Oatmeal Cheesecake Muffins Recipes

BERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

BERRY & OATMEAL CHEESECAKE MUFFINS

Steps:

• 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.

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

Steps:

• Heat oven to 350 degrees F. Combine oats and buttermilk in small bowl; let stand 10 minute.
• 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 until just moistened. Gently stir in berries.
• Spoon half the batter evenly into muffin cupps lined with 12 extra-large or giant paper liners. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter.
• Bake 30 - 35 minutes or until toothpick inserted in centers comes out clean.