Oreo Muffins

Although using Oreo cookies appears to be the most common ingredient for cookie muffins, in the past, my wife made cookie muffins from leftover cookies. Recently, while at the grocery store, she saw dark chocolate Oreo cookies. (With dark chocolate filling not the usual white cream) and decided, although not completely traditional, she would use them to make another batch of cookie muffins.  Recently she is also into making mini-muffins bites. So, here they are; mini dark chocolate Oreo muffins bites. They turned out to be pretty good; with small bits of chocolate Oreo in them.

This is based on the recipe from Sweetly cakes.

Ingredients:
325 g (2 ¾ cups) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
75 g (⅓ cup) unsalted butter, very soft or melted and cooled
75 g (⅓ cup) neutral vegetable oil
180 g (¾ cup + 2 tbsp) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
275 ml (1 cup + 2 tbsp) buttermilk, room temperature
10–12 Oreo cookies, roughly chopped
(Optional): 6 Oreo cookies, broken into pieces for topping, (We didn’t do this)

Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, combine the very soft or melted and cooled butter, vegetable oil, and granulated sugar. Whisk until smooth and well combined.

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix again until combined.

Add about one-third of the dry ingredients and mix gently, then add half of the buttermilk. Continue alternating the dry ingredients and buttermilk, finishing with the dry ingredients. Mix just until combined without overmixing the batter.

Roughly break 10–12 Oreo cookies into chunks and gently fold them into the batter with a spatula (#1) & (#3). (My wife broke up the cookies in a plastic bag using a meat pounder. The result was a mess of the cookie’s chocolate filling stuck to the sides of the bag (#2). She said she would use a different method next time.)

Line a muffin pan with paper liners and divide the batter between them, filling each liner almost to the top.
Break the remaining Oreo cookies into pieces and add a few pieces on top of each muffin (is using this).
Place the filled muffin pan in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 425°F.

Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the temperature to 350°F and continue baking for about 12–15 minutes, until the muffins are well risen and a toothpick inserted into the center comes out clean or with a few moist crumbs (#4). 

These were fairly sweet basically “desert” muffins. The chocolate Oreo flavor really came through and the cookie pieces retained some of their cookie crunch. The small bite size was a perfect mouthful at the end of a meal.