Oatmeal Cream Cheese Muffins
Indulge in the perfect blend of hearty and sweet with these irresistible Oatmeal Cream Cheese Muffins. This recipe combines the wholesome texture of old-fashioned rolled oats with the warmth of cinnamon and the richness of a luscious cream cheese filling. Each muffin offers a delightful surprise as the creamy center melts into the tender, fluffy crumb. Quick to prepare and ready in just 35 minutes, these muffins are ideal for breakfast, a midday snack, or a cozy dessert. With simple ingredients like milk, brown sugar, and a hint of vanilla, these homemade treats strike a balance between comfort food and elegance. Serve warm, straight from the oven, or enjoy chilled for a refreshing twist—either way, these oatmeal muffins with cream cheese filling are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar
- 2 pieces large eggs
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a small bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soak.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until smooth and creamy. Mix in the melted butter and vanilla extract.
Stir the soaked oats into the wet ingredients until combined.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
In a small bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Transfer the mixture to a piping bag or a plastic zip-top bag with the corner snipped off.
Fill each muffin cup about halfway with the muffin batter. Pipe a small dollop of the cream cheese mixture into the center of each cup, then top with more muffin batter to cover the cream cheese completely.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (near the edge, not through the cream cheese) comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 183.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 601 mg | 46% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
