Oreo Cheesecake Muffins

READY IN: 40mins
YIELD: 12 muffins




  • Position rack in center of oven and preheat to 375 degrees.
  • Spray tins with Pam or use paper liners.
  • If using silicone muffin tins, spray as directed, then place on a baking sheet.
  • Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
  • In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
  • In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary.
  • Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
  • Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers.
  • Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
  • Stir in oreos, using a wooden spoon.
  • Stir in flour mixture until moistened.
  • Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible.
  • Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
  • Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
  • Bake for 25 minute or until tops are bumpy and speckled golden brown.
  • Set pan on a wire rack to cool for 10 minute.
  • Gently rock muffins back and forth to release it.
  • Remove from pan and let cool 5 min more before serving.
  • Cool completely before storing or freezing.
  • Will stay fresh at room temp for up to 2 days or frozen for 2 months.