Wild Berry-Oatmeal Cheesecake Muffins

Dish type
Ready in
42 min


  • 1 cup old-fashioned oats
  • 1 cup buttermilk
  • 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup granulated sugar
  • 3 Tbsp. orange zest
  • 1 cup flour
  • 3/4 cup packed brown sugar
  • 1 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg beaten
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen mixed berries


Prep Time
Ready in
42 min
  1. Heat oven to 350ºF.
  2. Combine oats and buttermilk in small bowl; let stand 10 min.
  3. 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.
  4. Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
  5. 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.
  6. Bake 25 to 27 min. or until toothpick inserted in centers comes out clean.
  7. 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. 

  8. 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. 

  9. Make it Your Own: 
Use a combination of your favorite berries, such as blueberries, raspberries and/or blackberries.

Nutritional Information

Per Serving
Calories 250, Total Fat 11g, Saturated Fat 7g, Cholesterol 50mg, Sodium 330mg, Carbohydrate 34g, Protein 4g
Total Fat11g
Saturated Fat7g
Vitamin A6%DV
Vitamin C8%DV