Oreo Cookie Muffins Food

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.

CHOCOLATE COOKIE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

OREO MUFFINS

Steps:

• In medium bowl, combine flour, sugar, baking powder, and salt, set aside.
• In small bowl, combine milk, sour cream, and egg.
• Stir into flour mixture with margarine until just blended.
• Gently stir in cookies.
• Spoon batter 12 greased 2 1/2 inch muffin pan cups.
• Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
• Remove from pan, cool on wire rack.
• Serve warm or cold.

REDUCED FAT OREO COOKIE MUFFINS

Steps:

• Heat oven to 400.
• Grease 12 muffin cups.
• Mix together the flour,sugar,salt& the baking powder.
• In a seperate,small bowl,combine the milk,sour cream& egg.
• Blend,combine with the flour mix,along with the melted butter,combine just to blend.
• Carefully,stir in chopped oreos.
• With spoon,place batter into the muffin tins.
• Bake 20-25 mins,or until toothpick in center comes out clean.
• Remove muffins from tins and let cool on a wire rack.

OREO COOKIE CUPCAKES

Steps:

• In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
• Gently fold in cookie crumbs (1 cup).
• Fill paper lined muffin cups 2/3rds full.
• Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
• Cool for 10 minutes before removing to wire racks to cool completely.
• Frost cupcakes and sprinkle with additional crushed cookies.

OREO CHEESECAKE MUFFINS

Steps:

• Position rack in center of oven and preheat to 375 degrees.
• Spray tins with Pam or use paper liners.
• If using silicone muffin tins, spray as directed, then place on a baking sheet.
• Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
• In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
• In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary.
• Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
• Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers.
• Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
• Stir in oreos, using a wooden spoon.
• Stir in flour mixture until moistened.
• Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible.
• Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
• Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
• Bake for 25 minute or until tops are bumpy and speckled golden brown.
• Set pan on a wire rack to cool for 10 minute.
• Gently rock muffins back and forth to release it.
• Remove from pan and let cool 5 min more before serving.
• Cool completely before storing or freezing.
• Will stay fresh at room temp for up to 2 days or frozen for 2 months.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

OREO COOKIE MUFFINS

Steps:

• 1. Place cookies in food processor and process until crushed. Place flour, sugar, salt, baking powder, and cookies in a large bowl.
• 2. In a small bowl mix the butter, milk, egg, and sour cream. Mix the wet ingredients together with the dry ingredients.
• 3. Preheat oven 350 degrees. Spray a muffin tin with cooking spray. Fill each cup 3/4 full. Bake about 20 minutes

OREO COOKIE MUFFINS

Steps:

• In a large bowl, combine flour, sugar, and baking powder. Then cut in the butter into the mixture.
• In another bowl beat together egg, milk, yogurt and vanilla. Stir into the dry ingredients and mix just until moistened. (Do not over mix)
• Fold in the coarsely chopped cookie pieces. Fill generously greased muffin cups about 3/4 full. (I sprayed them with Bakers Joy non stick spray)
• For the topping mix together the flour, sugar, and crushed oreo cookies. Cut in the butter until crumbly. Sprinkle generously over all of the muffins. (about 1 tablespoon on each one)
• Bake in a 375 degree oven for about 15 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack.
• In a microwave safe dish melt chips and shortening stirring every 30 second intervals until smooth. Drizzle over the partially cooled muffins.