Oatmeal Cream Cheese Muffins Food

OATMEAL MAPLE SYRUP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla.
• In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.

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.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

TODDLER MUFFINS WITH BANANA, CREAM CHEESE AND OATMEAL

Steps:

• Preheat oven to 350 degrees.
• Grease or put liners in muffin tins.
• With a hand mixer or a stand mixer, cream softened cream cheese, coconut oil, and sugar.
• Add eggs one at a time and continue mixing.
• Next, add bananas and vanilla.
• Add wheat germ, ground flaxseed, oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until well combined.
• Fill muffin tins ⅔ full, sprinkle with cinnamon sugar, if desired, and bake at 350 degrees for 18-20 minutes or until top springs back or toothpick comes out clean when inserted in the middle of a muffin.
• If using mini muffin tins, bake at 350 degrees for 12-16 minutes.
• Remove the muffins and let them cool on a cooling rack.
• Enjoy!

OATMEAL CREAM CHEESE MUFFINS

Steps:

• 1. Preaheat oven to 350 degrees. Place paper muffin cups in muffin tin.
• 2. In medium bowl, place oats and milk. Let stand for 30 minutes.
• 3. Stir brown sugar, oil and egg into soaked oats.
• 4. Combine flour, baking powder and salt. Stir into oat mixture just until blended. Do not overmix.
• 5. Spoon half the batter into the paper lined muffin cups. Place 1/12th of the cream cheese into the center of batter in each cup. Top with remaining batter, making sure cream cheese is covered with batter.
• 6. Combine brown sugar and oats to make topping. Sprinkle some on each muffin. Bake for about 20 minutes or until centers are set.
• 7. Remove muffins from pan and cool on rack. SO GOOD TO EAT WARM!

CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350
• Soften cream cheese (can use microwave - or leave on counter for a while ahead of time)
• Add all ingredients together and mix well. Pour into 12 muffin cups (fill about halfway) and bake for 20 minutes. (If you want them to "look" nicer - I.e. no cracks on top, you can use a water bath for a slightly longer period of time)
• Let cool and enjoy! Store in refigerator or freezer.

PUMPKIN OAT AND CREAM CHEESE STUFFED MUFFINS

Steps:

• Preheat the oven to 350 and line a standard muffin pan with paper liners or lightly grease.
• In a large bowl whisk together the quick oats, flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt.
• Make a small well in the center of the dry mixture and add the sour cream, eggs, oil and pumpkin. Stir until just combined. The batter will be thick.
• Spoon the batter into the prepared muffin pan, dividing the batter evenly between the 12 cups. They will be pretty full.
• Bake for 18-20 minutes. A pick inserted into the center will come out clean.
• While the muffins bake make the cream cheese filling. Beat the softened cream cheese with the powdered sugar until smooth. Drizzle in the milk a little at a time and beat to reach your desired consistency (I like thick filling).
• Let the muffins cool and use a paring knife to cut a little cone out of the center of each muffin. I used a spoon to fill each muffin though you could definitely get fancy and use a pastry bag with a tip.

APPLE OATMEAL AND GOAT CHEESE MUFFINS

Steps:

• Preheat the oven to 400F. Line a 12 cup muffin pan with paper or silicone liners. Lightly spray the insides of the cups and top of the pan with oil spray and then set aside.
• Whisk together the flour, oats, baking powder, salt, cinnamon and allspice in a large bowl. Set aside.
• Brown 1/2 cup plus 2 tablespoons butter. Remove 2 tablespoons and set aside for use in the topping. Set the remaining 1/2 cup aside to cool.
• Whisk together the sour cream, milk and raw sugar. Whisk in the egg. Whisk in the 1/2 cup browned butter.
• Fold the liquid mixture into the flour mixture. Fold in the diced apple and then fold in the goat cheese crumbles from the freezer.
• Now make the topping: In a new bowl, whisk together the sugar, flour, salt and oats. Pour the browned butter over this mixture and mix until everything is evenly moistened with butter.
• Divide the batter between the muffin wells. Then divide the crumbled goat cheese over the tops of the batter. Then divide the oat topping over that--pressing lightly to adhere the oats.
• Bake 15-18 minutes, or until a cake tester inserted into the center of the biggest muffin comes out clean or with only a few crumbs attached (it could also come out smeared in melted goat cheese). Let the baked muffins sit in the pan for 5 minutes, before lifting each one carefully by the edges to sit on a cooling rack.
• It is hard to resist warm muffins--and these are delicious at either temperature--but they will hold together better once cooled.

FLOURLESS OATMEAL PUMPKIN MUFFINS WITH CREAM CHEESE | EASY RECIPE

Steps:

• Preheat the oven to 180C/350F.
• Mix all the ingredients for the muffins in a bowl. Line a muffin tin with muffin liners and fill with the mixture. For me, this yielded 6 muffins.
• In a separate small bowl, add all the ingredients for the cream cheese and mix them together.
• Top the muffins with the cream cheese and bake for 25 minutes or until a toothpick comes out clean after inserting into the cream cheese free part of the muffins.
• Let them cool off, peel out of the muffin liners and enjoy!
• Store in an airtight container in the fridge for up to 5 days.

COCONUT CREAM CHEESE OAT MUFFINS

Steps:

• Preheat oven to 400°F. Grease 12 standard muffin cups.
• Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
• Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the almond extract.
• Reduce mixer speed to low. Add the flour mixture in three portions alternating with two portions of milk. Mix just until combined.
• Stir in the coconut.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full with approximately 1/4 cup of batter.
• Bake 18 to 22 minutes, or until the edges are browned and a pick inserted into the center of a muffin comes out clean.
• Cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to continue cooling.

OATMEAL MUFFINS RECIPE

Steps:

• Preheat the oven to 400F; line a muffin tray with paper liners.
• Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
• Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
• Cool completely on a wire rack before glazing.
• Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.

PUMPKIN OATMEAL MUFFINS

Steps:

• Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).
• In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
• In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.
• Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
• Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper/parchment liners. Set aside.
• With an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes.
• Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until JUST combined. Don't overmix. It's ok if it's slightly lumpy.
• Divide the batter evenly among the muffin cups. Bake for 14-17 minutes until the tops spring back lightly to the touch. Don't overbake (the exact time will depend on the variance of temperature in your oven so if you have to add time, that's ok).
• Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for several days. The tops of the muffin will soften as they are stored; they reheat beautifully for 10-15 seconds in the microwave and taste fresh as can be even days later.

OATMEAL CREAM CHEESE MUFFINS

Steps:

• In medium bowl, mix oatmeal and milk and let stand for 30 minutes.
• Stir brown sugar, oil and egg into soaked oats.
• Combine flour, baking powder and salt.
• Stir into oat mixture just until blended.
• Spoon half of the batter into 12 paper lined muffins cups.
• Place about 1 teaspoon cream cheese into the center of the batter in each cup.
• Top with remaining batter, making sure the cream cheese is covered with batter.
• Combine oats and brown sugar for topping- Sprinkle over muffins.
• Bake at 350 degrees for 20 minutes or until centers are set.

CHOCOLATE BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F and grease a mini muffin tin.
• Mash the banana well.
• Stir together the wet ingredients, including the mashed banana
• Stir together the dry ingredients in a separate bowl.
• (Or, to do this step with a blender, place the bananas, eggs, butter, honey, and vanilla into a blender. Add the spinach if you plan to use it. Blend well.)
• Stir the oats, flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips, if using, to the wet ingredients
• Fill prepared muffin tin about to the edge of each cup.
• Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly. Use a paring knife to remove from the pan and cool on a wire rack.
• Serve at room temperature, slightly warm, or chilled.

OATMEAL CREAM CHEESE MUFFINS

Steps:

• Combine the oatmeal and the buttermilk, stir and let soak.
• Mix together flour, baking powder, baking soda, salt and brown sugar.
• Add chopped peaches to flour mixture to coat.
• Mix together cream cheese and egg, and add to oatmeal mixture.
• Add dry ingredients to wet ingredients and stir until just blended.
• Pour in greased muffin tins.
• Sprinkle with a little sugar before baking.
• Bake in 400° oven, 25-30 min.
• Makes 5 Texas-size muffins.

HEARTY APPLE OATMEAL MUFFINS

Steps:

• Heat the oven to 375 degrees. Spray 12 regular muffin cups with non-stick cooking spray.
• In a large bowl, mix the flours, 1/2 cup oats, baking powder, cinnamon and salt. Set aside.
• In a food processor or blender, process the cottage cheese for 20 to 30 seconds or until smooth.
• Add the eggs and brown sugar. Cover and process for 20 seconds or until smooth. Add the oil and milk; process for 10 seconds or until mixed.
• Pour the wet ingredients over the dry ingredients. Mix just until moistened. Fold in the apple.
• Fill the muffin cups almost full. Sprinkle the tops with the remaining 2 tablespoons oats.
• Bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Then remove the muffins from the pan. Cool for 5 more minutes before serving.

OATMEAL MUFFINS RECIPE

Steps:

• Whisk first 4 ingredients in a bowl. Let sit 10 minutes (important). Preheat oven to 350 F. Add all remaining ingredients, stir to form a batter, and portion into a lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out mostly clean. Let cool completely, as they are delicate when they first come out of the oven. I loosely cover leftovers and store in the fridge, or they can also be frozen. (If you have any issues with the muffins sticking to the liners, just wait a day and even the applesauce version peels away easily.) View Nutrition Facts