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Mango Cheesecake Muffins

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.
Course Breakfast/Brunch
Cuisine North American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Author Barry C. Parsons


  • 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)


  1. Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.
  2. Begin by soaking together the rolled oats and soured milk for 10 minutes.
  3. While the oats are soaking cream together thee cream cheese, orange zest sugar and vanilla extract until well blended. Set aside.
  4. Sift together the flour, brown sugar, baking powder, baking soda, salt & 5 spice powder and set aside.
  5. To the oatmeal mixture add the egg and melted butter.
  6. Stir until well blended then fold in the dry ingredients just until incorporated, then gently stir in the diced mango.
  7. Spoon half of the batter into the muffin cups.
  8. 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.
  9. Allow these to cool before serving. These also freeze exceptionally well.