Cookies and Cream Muffins #MuffinMonday

It’s Monday so we are baking muffins again!  As we do.  Or, I should say, as I do.  Anyone out there baking with me?  Here’s a muffin I don’t think you are going to be able to resist.

Our ingredient this week is the classic Oreo, which made its debut in 1912 so they are the same age as my beloved grandfather (if he weren’t dead) which means they turned 100 last year.  Did you hear of any celebrations?  I certainly don’t remember any!  What I do know is if you are going to buy and eat Oreos, you might as well go all the way, so I bought the Double Stuff.  It’s a little known fact but in the United States, they are known as Double Stuf, because apparently Nabisco thinks Americans can’t spell or don’t care about spelling.  Or something.  In the United Kingdom (and Dubai) they are labeled Double Stuff.  My editor OCD is much happier here.  Call them what you will, they make a fine cookies and cream muffin.  They also make a fine Chocolate Chocolate Chip Oreo Muffin.

Ingredients
12 Double Stuff Oreos
2 cups or 250g all-purpose flour

3/4 cup or 170g granulated sugar

2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup or 60ml canola or other light oil
2 eggs

3/4 cup whipping cream
1 teaspoon vanilla

Method
Preheat your oven to 350°F or 180°C and grease your muffin pan or line it with paper liners.

Chop the Oreos roughly with a large knife and separate them into two piles of about two-thirds and one-third.  Just eyeball it, no need to measure.  The bigger pile will go into the batter. The smaller one will be sprinkled for topping before baking.

In a large bowl, mix together your flour, sugar, baking powder and salt.

In a smaller bowl, whisk your eggs, whipping cream, oil and vanilla together.

Pour the liquids into the bowl of dry ingredients and fold them together until they are just mixed.  If there is still some flour showing, you've done it perfectly.

Fold in the bigger pile of Oreos bits.

Divide your batter between the cups in the prepared muffin pan.

Sprinkle the tops with the smaller pile of Oreos and bake for 20-25 minutes or until a toothpick comes out clean.

Allow to cool in the pan for a few minutes, then remove to a rack to cool completely.

Enjoy!

Chocolate Chocolate Chip Oreo Muffins #MuffinMonday

Double Stuff Oreos baked into chocolate muffins with added chocolate chips make the perfect sweet breakfast or snack.

Happy New Year, lovely people!  We have come to the end of 2012 and to the final muffin in the holiday series.  As she does once in a while, Anuradha, our intrepid Muffin Monday leader, gave us free reign on this one, no prescribed recipe but one stipulation:  The muffin must be rich with chocolate.

This muffin is for Nicholas, my friend Mary’s second son.  He was a sweet child and has grown into a delightful young man.  When I was staying with them in Paris a couple of months ago, I made the Twix muffins for Muffin Monday.  Nick really liked them but he asked if I could make an Oreo muffin because those are his favorite.  I said I didn’t see why not.  And here is my perfect chance!   They have Double Stuff Oreos in the batter, as well as sprinkled on top.  And melted semi-sweet chocolate in the batter, along with extra semi-sweet chocolate chips, so I think they fulfill the rich with chocolate requirement.

Happy New Year to all the Capons, but especially to Nick!  Thanks for the idea and I hope this is your best year yet!

Ingredients
6 oz or 170g good quality semi-sweet baking chocolate
1/2 cup or 115g unsalted butter 2 cups or 250g all-purpose flour
1/2 cup or 115g granulated sugar
1/2 cup packed or 100g dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup whole milk
1/2 cup semi-sweet chocolate chips
12 Double Stuff Oreos

Method
Preheat your oven to  350°F or 180°C and grease your muffin pans (one 12-cup and one 6-cup for a total of 18 muffins) or line them with paper liners.

Gently melt your baking chocolate and butter in a microwaveable bowl (30 seconds at a time, stirring in between, until just melted) or in the top pot of a double boiler.

Stir well and set aside to cool.

Chop the Oreos roughly with a large knife and separate them into two piles of about two-thirds and one-third.  Just eyeball it, no need to measure.  The bigger pile will go into the batter. The smaller one will be sprinkled for topping before baking.

In a large bowl, mix together your flour, sugars, baking powder, baking soda and salt.

In a smaller bowl, whisk your eggs and milk together.

Add in the melted chocolate/butter and whisk again.

Pour the liquids into the bowl of dry ingredients and fold them together until they are just mixed.

Fold in the bigger pile of Oreos bits and the chocolate chips.

Divide your batter between the prepared muffin pans.

Sprinkle the tops with the smaller pile of Oreos and bake for 20-25 minutes or until a toothpick comes out clean.

Allow to cool in the pan for a few minutes, then remove to a rack to cool completely.

I considered various glazes for this one but decided to just let those lovely white bits of Double Stuff shine forth.  And don’t they look pretty?

Enjoy!

You might also enjoy my Cookies and Cream Muffins, made with Oreos and rich cream.