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.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

Step 2

In a small bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soak.

Step 3

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 4

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.

Step 5

Stir the soaked oats into the wet ingredients until combined.

Step 6

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

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

Serving size	896.8 grams (896.8g)

Amount per serving	% Daily Value*
Calories	2479

Total Fat 110.10g	141%
Saturated Fat 61.50g	308%
Polyunsaturated Fat 0.20g
Cholesterol 649mg	216%
Sodium 2292mg	100%
Total Carbohydrate 335.60g	122%
Dietary Fiber 12.60g	45%
Total Sugars 183.50g
Protein 50.40g	101%

Vitamin D 187IU	937%
Calcium 601mg	46%
Iron 11mg	63%
Potassium 1156mg	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.

Source of Calories

Fat: 39.1%

Protein: 8.0%

Carbs: 53.0%