Chocolate Oreo Muffins with Cookies and Cream Crumble
These one of a kind Oreo muffins are to die for. The muffins are moist and tender on the inside with a crispy cookies and cream crumble on top. Whether you eat it for breakfast or dessert, these muffins are sure to please even the toughest critic.
Equipment
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Muffin Pan
- Whisk
Ingredients
For the Chocolate Oreo Muffins
- 4 tbsp unsalted butter (½ stick) melted
- ⅓ cup vegetable oil
- ½ cup whole milk
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups sugar
- 15 Oreos with filling removed finely crushed; save filling
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cookies and Cream Crumble
- 2 tbsp butter cut into small cubes
- 2 tbsp flour
- 2 tbsp sugar
- 6 oreos roughly crushed
For the Glaze
- leftover oreo filling
- 2-3 tbsp heavy cream
Instructions
For the Crumble:
- In a small bowl toss the small diced butter, flour, sugar, and roughly crushed Oreos. Leave in refrigerator until muffins are ready to be topped.
For the Muffins:
- Preheat oven to 350℉ and line a muffin pan with cupcake liners. Set aside
- In a large mixing bowl combine the sugar, crushed Oreos, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the melted butter, whole milk, oil, eggs and vanilla extract. Add wet ingredients to the mixing bowl with the dry ingredients. Mix until completely incorporated. The batter will be thick.
- Divide muffins into muffin tin, leaving about ¼ inch of space in the cupcake liners (15-16 muffins). Remove cookies and cream crumble from the fridge and generously top each muffin.
- Place muffins in oven and set oven to 400℉. Bake for 5 minutes. After 5 minutes, drop the oven temperature back to 350℉ and bake for an additional 12-15 minutes. Muffins are done when an inserted toothpick comes out clean. Allow muffins to cool for 5 minutes before removing from pan.
For the Glaze
- Gradually mix heavy cream into the bowl of leftover Oreo filling. Add heavy cream until you reach your desired glazed consistency.
- Once muffins are cooled, drizzle with glaze.