Muffins are a delightful treat that can brighten up your mornings and add a touch of sweetness to your day.

If you’re looking for a unique twist on traditional muffins, then you’re in for a treat with our Maple-Cranberry Muffins with Goat Cheese Filling recipe.

These muffins combine the comforting flavors of maple syrup and cranberries with a surprising and creamy goat cheese center. They’re the perfect blend of sweet and savory, making them an ideal choice for breakfast, brunch, or a tasty snack. Let’s get baking!

Ingredients

3/4 cup crumbled (about 3 oz) dried cranberry-covered goat cheese, softened (alternately, add 2 Tbsp dried cranberries to 3 oz plain goat cheese)

1 Tbsp pure maple syrup

1/4 tsp pure vanilla extract

2 cups white whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

2 large eggs

1 large egg white

1/2 cup pure maple syrup

1 tsp maple extract

1 cup milk (I used skim, but buttermilk, 1%, or non-dairy milk would suffice)

1/3 cup unsweetened applesauce

1 cup dried cranberries

Instructions

1. Prepare the Goat Cheese Filling

In a small bowl, combine the softened goat cheese, powdered sugar, and vanilla extract. Mix until smooth. Place the mixture in the refrigerator while you prepare the muffin batter.

2. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.

3. Prepare the Muffin Batter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the melted butter, maple syrup, milk, egg, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the dried cranberries into the muffin batter.

4. Fill the Muffin Cups

Spoon a small amount of muffin batter into each muffin cup, filling it about one-third full.

Make a small well in the center of each muffin using the back of a spoon.

Take the goat cheese filling from the refrigerator and place a teaspoonful into the well of each muffin.

Top each muffin with the remaining batter, covering the goat cheese filling completely.

5. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the goat cheese filling) comes out clean.

6. Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

7. Enjoy

Serve these delightful Maple-Cranberry Muffins with Goat Cheese Filling as a delicious breakfast treat or a delightful snack. The combination of sweet maple, tart cranberries, and creamy goat cheese is sure to please your taste buds.

The sweet and creamy filling is a lovely complement to the light and spongy muffins, which are made with white whole wheat flour.  Unsweetened applesauce stands in for oil and pure maple syrup replaces refined sugar, making these tasty muffins a smart choice.

Bake a batch of these muffins on Friday morning, and everyone will come flocking to the kitchen!

Estimated Nutrition per serving

These nutrition values are approximate and can vary depending on the specific ingredients and brands used in the recipe. Please adjust them accordingly if you have dietary restrictions or are using alternative ingredients. Enjoy your Maple-Cranberry Muffins with Goat Cheese Filling!

Are you looking for a wholesome and delightful breakfast option that’s easy to prepare and bursting with flavor?

Look no further than this Blueberry-Coconut Baked Oatmeal recipe! This dish combines the goodness of oats.

the sweetness of blueberries, and the tropical flair of coconut to create a breakfast sensation that will leave you craving for more. Not only is it delicious, but it’s also packed with nutrition to kickstart your day.

I bookmarked this recipe from Tara’s gorgeous blog Seven Spoons ages ago, and am kicking myself for not making it sooner. I made a few substitutions and additions to the original recipe, and am already excited to try out various ingredient combinations.

This oatmeal is comprised of quickly-assembled layers that are baked together into a deliciously satisfying morning meal. Sliced bananas and frozen blueberries are topped with a mixture of rolled oats, chewy dried blueberries, rich coconut flakes, crunchy pumpkin seeds, and fragrant spices. Poured over the oats is a mixture of milk, egg, vanilla extract, and sweet maple syrup.

After about 40 minutes in the oven, the baked oatmeal emerges with a crisp crust enveloping a soft filling. The double dose of blueberry pairs well with the coconut and spices, and the contrast of textures is lovely. A bit more time-consuming that stovetop oats, sure… but baked oatmeal just might become my weekend breakfast staple.

Ingredients

• canola oil cooking spray
• 2 medium bananas, sliced
• 3/4 cup frozen blueberries
• 2 cups rolled oats
• 1/2 cup unsweetened coconut flakes
• 1/2 cup unsweetened dried blueberries
• 1/4 cup brown sugar, lightly packed
• 1/4 cup pepitas (pumpkin seeds)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• pinch each ground nutmeg, cloves, and salt
• 2 cups skim milk
• 1 large egg
• 1 1/2 Tbsp margarine or butter, melted & cooled, divided
• 1 tsp pure vanilla extract
• 1 Tbsp pure maple syrup

Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a baking dish (approximately 8×8 inches) or use a silicone baking mold for easy removal.

Mix the Dry Ingredients

In a mixing bowl, combine the rolled oats, shredded coconut, chopped nuts, baking powder, cinnamon, and a pinch of salt. Mix these dry ingredients well.

Add the Wet Ingredients

In another bowl, whisk together the honey (or maple syrup), milk, egg (or flax egg for a vegan option), and vanilla extract until everything is well combined.

Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is evenly mixed.

Fold in Blueberries

Gently fold in the fresh or thawed blueberries. The burst of blueberry goodness in each bite is what makes this dish special.

Bake

Pour the mixture into the greased baking dish, spreading it out evenly. Bake in the preheated oven for about 30-35 minutes, or until the top turns golden brown, and the oatmeal is set.

Serve

Once done, remove the Blueberry-Coconut Baked Oatmeal from the oven and allow it to cool for a few minutes. Slice it into squares or scoops, and serve it warm. Drizzle a bit of honey or sprinkle some extra shredded coconut on top for an extra touch of sweetness and texture.

Why You’ll Love This Blueberry-Coconut Baked Oatmeal

Nutrient-Rich Oats are a fantastic source of fiber and essential nutrients, while blueberries provide a healthy dose of antioxidants. Combined with the healthy fats in coconut and nuts, this dish is a nutritional powerhouse.

Convenient This recipe is perfect for busy mornings. You can prepare it ahead of time and reheat portions for a quick and satisfying breakfast.

Customizable Feel free to adjust the sweetness level to your liking. If you prefer it less sweet, reduce the honey or maple syrup.

Versatile You can experiment with different fruits, nuts, or spices to suit your taste. Raspberries, strawberries, or chopped apples can be excellent alternatives to blueberries.

Start your day on a nutritious and delicious note with this Blueberry-Coconut Baked Oatmeal recipe. Whether you enjoy it as a weekday breakfast or serve it to guests for brunch, it’s sure to become a household favorite. Plus, the aroma of baking oats and blueberries will make your kitchen feel warm and inviting. Give it a try, and enjoy a hearty and wholesome breakfast experience!

Estimated Nutrition Per Serving

Please note that the provided nutrition values are rough estimates and can vary based on the exact brands and quantities of ingredients used in the recipe. Additionally, serving sizes may vary, so adjust the values accordingly if you cut the dish into more or fewer servings.