Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout. If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you. While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing). Why not try something new for a change! Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!
Oreo Cookies and Cream Muffins
Yields: 12 muffins
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ⅓ cup cold butter, cut into 12 pieces
- 1 cup milk (I used skim)
- 1 egg
- 1 teaspoon vanilla extract
- 16 Oreo cookies, chopped
- Topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 5 Oreo cookies, finely crushed
- 2 tablespoons cold butter
Instructions
- Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
- Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
- Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
- In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
- Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Notes
Source: Taste of Home
