Cookies And Cream Muffins Food

COOKIES AND CREAM MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with muffin liners.
• In a large bowl whisk together milk, sugar, oil, eggs and vanilla extract.
• Sift together flour, salt, baking powder and baking soda then add to the wet ingredients and whisk until combined.
• Add all but 1/4 cup of the crumbled Oreos to the mixture (reserve this 1/2 cup for topping the muffins).
• Scoop batter into muffin liners then sprinkle on the remaining Oreo cookie crumbs.
• Bake for 18-20 minutes until a toothpick comes out clean.

OREO COOKIES AND CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
• Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
• Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
• In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
• Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.

COOKIES AND CREAM CUPS

Steps:

• Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
• Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
• Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

COOKIES N CREAM CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
• With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
• Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
• Stir in chopped oreos by hand.
• Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
• Transfer tins to a wire rack to cool completely.
• Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.