Receta Oreo Cookies and Cream Muffins
Oreo Cookies and Cream Muffins
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
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/3 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
Directions:
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.