Tuesday, February 25, 2014

Oreo Muffins


   Sometimes (although rare) Oreos get left behind and not eaten. Or, at least not placed in the center of what will be a Oreo Stuffed Chocolate Chip Cookie. So, what do you do with those Oreos? Well, crunch them up and put them into another recipe of course!

   Muffins are not always a breakfast item, although people do tend to think that way. Well, maybe one can eat Oreos for breakfast, hey I'm not judging here! I wish I could say where this recipe came from, but it has been such a long time since I have acquired this recipe that I no longer remember the original source. It is basically a vanilla cupcake recipe with smashed Oreos in it. Either way, it is absolutely fabulous!

   All the dry ingredients get mixed in here. Mix well to incorporate everything! The bowl does not have to be super big, but medium sized should be perfect, because this is where everything will (ultimately) come together.

   After the butter is melted, MAKE SURE IT HAS COOLED COMPLETELY as to not cook the eggs when they get mixed in. I mean, who wants chunks off eggs in an Oreo muffin? The quickest way to cool it down is to melt it at the beginning of your baking, then stick it in the freezer until you need it. Just don't forget about it though, because it will freeze if left in there too long! 

   The recipe does say to make a well in the dry ingredients, and (if you didn't know) it is exactly what it sounds like. It works best using the back of a spoon, and just make a circular shape in the middle of the dry ingredients. When the wet ingredients are poured, it will be alright if some overflow out of the well, just as long as the majority makes it into it in the first place.

   Fold in the Oreo chunks, and then the dough is ready to bake! This recipe makes about 2-3 dozen muffins, depending on the amount of batter in each cup. Of course, with mini muffins you make about 4-6 dozen, and will need to reduce baking time to 12-15 minutes.



2 cups Flour
1/3 cup Brown Sugar
1/3 cup White Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, Melted and cooled
2 Eggs, beaten
2/3 cup Milk
1 1/2 tsp Vanilla
6-12 Oreos


1. Preheat oven to 350 degrees F and line a muffin pan with papers or spray with a non-stick spray.
2. In a medium sized bowl, combine flour, both sugars, baking powder, and salt. Set aside.
3. In a different medium-sized bowl, combine the cooled butter, eggs, milk, and vanilla.
4. Make a well in the center of the dry ingredients, then pour the butter mixture into the middle of it. Mix until combined, but do not over-mix.
5. Crush Oreos in a bag, then fold into batter. Fill muffin liners 3/4 way full, then bake for 14-17 minutes (12-15 for mini muffins). Cool on a cooling rack and store in an airtight container for up to 7 days. 

Try this recipe? Tell me how it went below in the comments!