Mango Cheesecake Muffins with Orange & Five Spice. Beautifully complimentary flavours meld in these decadently indulgent brunch muffins. They are even good enough to be served as dessert.
I’ve fallen in love with this decadent muffin recipe. Last week we featured the Lemon Blueberry version of this recipe.
Right away I started thinking about new flavour combinations. I’m sure there are many good choices for this incredibly moist muffin with a creamy cheesecake centre.
I love the complimentary combination of orange and mango here. The spices in Chinese five spice mix add the perfect fragrant flavour back note.
These would be the star of any Sunday Brunch. I also think they are dessert-y enough to be served as a final course at any dinner. Perhaps with a little dollop of whipped cream.
Experiment with lemon or lime in this recipe too. Seasonal citrus like clementines would be good to use for the Holidays as well.
Like this Mango Cheesecake Muffins recipe?
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
- 1 cup large rolled oats ( not minute or instant oats)
- 1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)
- 1 cup (8oz) cream cheese
- zest of 1 small orange , finely grated
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- ¾ cup lightly packed brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp Chinese Five Spice Powder
- 1 beaten egg
- ¼ cup melted butter
- 1 cup fresh diced mango (1/2 inch dice)
Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.
Begin by soaking together the rolled oats and soured milk for 10 minutes.
While the oats are soaking cream together thee cream cheese, orange zest sugar and vanilla extract until well blended. Set aside.
Sift together the flour, brown sugar, baking powder, baking soda, salt & 5 spice powder and set aside.
To the oatmeal mixture add the egg and melted butter.
Stir until well blended then fold in the dry ingredients just until incorporated, then gently stir in the diced mango.
Spoon half of the batter into the muffin cups.
Spoon in the cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the mango oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow these to cool before serving. These also freeze exceptionally well.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.