Cookies and Cream Muffins

These cookies and cream muffins, filled and topped with crushed Oreo cookies, are tender, sweet, and chocolaty. 

 

These cookies and cream muffins are a tasty excuse for having cookies for breakfast. Just hide the cookies in these muffins. 

Each muffin contains about the equivalent of one and a half Oreos, which, in the grand scheme of things, is just perfect for breakfast, right? Plus, there are eggs in the batter. Breakfast!

You can also serve these muffins for snack, afternoon tea, or even dessert with a little Cookies and Cream ice cream. 

Ingredients in these Muffins:

All purpose or cake flour. I used all purpose flour and the muffins were still very tender. 

Sugar. I used granulated sugar, but you can substitute brown sugar for a more cookie-like flavor. 

Milk. You can use whole, low fat, or nonfat milk. 

Vegetable or canola oil for the muffins plus butter for the streusel. 

Pantry ingredients include salt, baking powder, and vanilla extract. 

Room temperature eggs. 

Mini chocolate chips. You could also use standard-sized chocolate chips. 

Oreos. You will need a total of about 21 Oreos, some for grinding and adding to the flour, some for chopping and adding to the batter, and some for the streusel. Don't worry. There will still be some left in the package for snacking. 

Procedure:

First make the streusel and refrigerate it briefly while you pull together the muffin batter. 

To make the muffins, first pulverize 53 grams of Oreos (about 4 3/4 cookies) and combine the crumbs with the flour in a bowl. Add the sugar, salt, and baking powder and whisk. Whisk in the chocolate chips. 

In another bowl, whisk together the eggs, milk, oil, and vanilla. Add this mixture to the dry ingredients. Gently stir everything together and then fold in crushed Oreo cookies. The pieces should be about 1/4 to 1/2 inch in size. 

The batter will seem thin, but rest assured, the whole thing comes together. 

Once you've portioned the batter into the muffin tin, sprinkle the tops with some of the streusel and bake. They should take about 15 to 18 minutes to bake. 

Equipment You May Need:

Twelve cavity muffin tin.

Paper muffin tin liners. 

Mini or standard food processor for pulverizing some of the Oreos to add to the flour. I used my favorite mini food processor. It's so much easier to clean and is great for small jobs. 

Pastry cutter: While this tool is optional, it's great for cutting cold butter into the Oreos, flour, and sugar for the streusel. 

Recipe Variations:

If you want your muffins to be even more decadent, you can use Double Stuff Oreos. 

If you don't want to bother with the streusel, you could also just top the muffins with some crushed cookies. 

You could also take advantage of the different flavors of Oreos available. For example, you could use mint Oreos and add mint chips to the muffins. Or, you could use chocolate creme filled Oreos and add a half cup of cocoa powder to the batter. 

Storage:

These muffins will keep at room temperature in an airtight container for up to four days. You can also individually wrap them and freeze them for up to three months. 

These muffins can be re-warmed by microwave for about 15 to 20 seconds. 

More Oreo-Related Recipes You May Like:

Oreo Cheesecake Bars

Copycat Oreo Chocolate Creme Cookies

Cookies and Cream Cupcakes

Pumpkin Cookies and Cream Ice Cream

Fauxreos

More Muffin Monday Recipes:

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

Cookies and Cream Muffins

Yield: 12

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

These cookies and cream muffins, filled and topped with crushed Oreo cookies, are tender, sweet, and chocolaty.

Ingredients

For the Muffins

• 159 grams (1 1/2 cups) unbleached all purpose flour
• 53 grams (about 4 3/4 cookies) pulverized Oreo cookies
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup mini chocolate chips
• 227 grams (1 cup) milk
• 50 grams (1/4 cup) neutral oil
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 10 to 12 Oreo cookies, roughly chopped

For the Streusel

• 2 tablespoons all purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons diced cold butter
• 6 Oreo cookies, roughly chopped

Instructions

To Prepare the Streusel

1. In a 1 quart bowl, add all of the ingredients. Use your fingers or a pastry cutter to blend the ingredients together.
2. Refrigerate until ready to use.

To Make the Muffins

1. Heat your oven to 400 degrees F. and line a 12 cavity muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and pulverized Oreo crumbs.
3. In another bowl, whisk together the milk, oil, eggs, and vanilla until fully blended and light in color.
4. Pour the liquid ingredients mixture into the dry mixture and fold together until just combined. Fold in the chopped Oreos.
5. Fill each muffin cavity with about 1/3 cup of batter (up to 3/4 full).
6. Sprinkle the tops of the batter with the streusel.
7. Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean.
8. Cool in the pan for five minutes, and then transfer the muffins to a wire rack to cool completely.

Nutrition Facts

Calories

289.08

Fat (grams)

12.61 g

Sat. Fat (grams)

3.89 g

Carbs (grams)

40.39 g

Fiber (grams)

1.11 g

Net carbs

39.26 g

Sugar (grams)

22.41 g

Protein (grams)

4.48 g

Cholesterol (grams)

38.85 mg

https://www.karenskitchenstories.com/2023/06/cookies-and-cream-muffins-muffinmonday.html

Karen's Kitchen Stories

muffins, Oreos, cookies and cream

breakfast

American

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