I felt a little guilty making these. Normally I try to keep muffins and cupcakes separate. Muffins are less sweet, more appropriate for a breakfast food. These muffins, while still muffin-like in texture, definitely cross over to cupcake/dessert territory with their sweetness and indulgence in cookies and cream.
I’ve been obsessed with making oreo/cookies and cream creations lately, and this is my latest recipe.
I took a basic muffin batter and added some crushed Oreos. The crushed cookies and cream added a yummy sweetness to the muffin batter. I sprinkled the top with crushed Oreos as well.
My muffins came out a little browner than I would have liked, though they didn’t taste dry. I think next time I might lower the oven temperature or take them out a little sooner.
I’d feel a little guilty eating these for breakfast, but they make a great sugary snack. The inside is full of little bits of chocolate cookie and cream from the Oreos.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- about 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1/2 cup crushed Oreos
- 1/4 cup crushed Oreos
All images and content are © Kirbie's Cravings.
Preheat oven to 400°F (I might lower this to 375 so the muffins don't turn out so brown). Line 12 muffin cups.
Combine flour, sugar, salt and baking powder in a medium bowl. Place vegetable oil into a 1 cup measuring cup and add the egg and enough milk to fill the cup to 1 cup mark. Pour into flour mixture. Stir with a large spoon. Crush oreos in a food processor. Take 1/2 cup of oreos and stir into batter.
Pour batter into muffin cups, about 2/3 full. Sprinkle remaining oreo crumbs on the surface of the batter.
Bake for about 20 minutes until muffins turn golden brown and toothpick inserted comes out clean.