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.
Mango Cheesecake Muffins
Originally published October 2012.
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.
Fresh or frozen mango can be used in this recipe.
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.
Mango Cheesecake Muffins
Experiment with lemon or lime in this recipe too. Seasonal citrus like clementines would be good to use for the Holidays as well.
Clementines.
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Mango Cheesecake Muffins with Orange & Five Spice
Mango Cheesecake Muffins with Orange & Five Spice. Beautifully complimentary flavours meld in these decadently indulgent brunch muffins that are good enough to be served as dessert.
Ingredients
- 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)
Instructions
- 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.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 196Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 30mgSodium 255mgCarbohydrates 32gFiber 1gSugar 19gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Valérie (France)
Monday 22nd of October 2012
ExcenlletissimoJe te souhaite un beau début de semaineValérie
Jules
Sunday 21st of October 2012
I made these muffins today.....spectacular! Thanks for the recipe!