Oreo Muffins

A few weeks ago, my friend Hillary came over.

We did some experiments on cookies with cookies in them, trying out every combination of cookies with Oreos, Tagalongs, butterscotch chips, chocolate chips, regular potato chips, and kettle chips. It was super scientific…

There was a bunch of dancing and cookie consumption.

At the end, we agreed that chocolate chips were better than butterscotch, and the texture of Tagalongs held up better than Oreos. I don’t think there was much preference in terms of regular or kettle chips. So… that’s some science-ing for you.

At the end of that, there were Oreos leftover, so I made some Oreo muffins!

Ingredients:

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg
  • 1 cup milk
  • 16 Oreos, coarsely chopped (about 2 cups)

Preheat the oven to 400 degrees and grease or line a muffin tin.

Mix the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives, until the mixture resembles coarse crumbs.

In a small bowl, beat the egg and milk together. Stir into the flour mixture until just mixed in.

Gently stir the chopped cookies into the batter.

Spoon evenly into the prepared muffin cups.

Bake 15 to 20 minutes, or until toothpick inserted into the center of a muffin comes out clean.

Remove from pan and cool slightly on a wire rack.

Serve slightly warm, and enjoy!

They’re surprisingly not super sweet, for something with Oreos in them, but they’re dang tasty!

Oreo Muffins

From…a random person’s springpad?

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg
  • 1 cup milk
  • 16 Oreos, coarsely chopped (about 2 cups)

Preheat the oven to 400 degrees and grease or line a muffin tin.

Mix the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender or two knives, until the mixture resembles coarse crumbs.

In a small bowl, beat the egg and milk together. Stir into the flour mixture until just mixed in. Gently stir the chopped cookies into the batter. Spoon evenly into the prepared muffin cups.

Bake 15 to 20 minutes, or until toothpick inserted into the center of a muffin comes out clean. Remove from pan and cool slightly on a wire rack. Serve slightly warm.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Oreo Muffins

  1. Hillary says:

    There was a distinct difference between the kettle and Lays chips in terms of potato-y flavor in the cookies, but I didn’t feel like either was bad per se.

    – H

  2. Pingback: King Arthur Flour & A Giveaway | sparecake

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