Cookies and Cream Muffin
intro
Soft, fluffy muffins studded with cream-filled chocolate cookie chunks, topped with crunchy cookie crumbs for a nostalgic, shareable sweet baked treat.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 200°C (400°F) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with nonstick cooking spray. Separate your chocolate sandwich cookies: place 150 grams of cookies in a sealed zip-top bag, and crush into 1-2cm rough chunks with a rolling pin; crush the remaining 50 grams of cookies into finer crumbs and set aside for topping.
Combine dry ingredients
In a large 3L glass mixing bowl, whisk together 240 grams all-purpose flour, 100 grams granulated sugar, 10 grams (2 teaspoons) baking powder, and 1 gram (1/4 teaspoon) fine sea salt for 30 seconds, until all dry ingredients are evenly incorporated and any small lumps of flour or baking powder are broken up.
Whisk wet ingredients
In a separate medium 1.5L mixing bowl, whisk 1 room-temperature large egg until fully beaten and smooth, about 20 seconds. Add 180ml whole milk, 60 grams full-fat sour cream, 60 grams cooled melted unsalted butter, and 5ml (1 teaspoon) pure vanilla extract. Whisk for 45 seconds until the mixture is completely smooth, with no streaks of unincorporated egg visible.
Fold in cookie chunks
Pour the entire wet ingredient mixture into the bowl of dry ingredients. Use a flexible silicone spatula to fold the ingredients together in 10-12 gentle, broad strokes, stopping as soon as no dry flour pockets remain (the batter will be thick and lumpy—do not overmix). Add the 150 grams of coarsely crushed cookie chunks and fold in just 2 more times to distribute evenly.
Portion batter into tin
Use a 60ml (1/4 cup) cookie scoop or measuring cup to portion the batter evenly into the prepared muffin tin, filling each paper liner exactly 2/3 full. Sprinkle the reserved 50 grams of finely crushed cookie crumbs evenly over the top of each muffin, pressing very lightly so the crumbs stick to the batter and do not fall off after baking.
Bake to golden doneness
Carefully place the muffin tin on the middle rack of the preheated 200°C (400°F) oven, then immediately turn the oven temperature down to 180°C (350°F). Bake for 18-20 minutes, without opening the oven door for the first 12 minutes (to prevent muffins from sinking). Test doneness by inserting a wooden toothpick into the center of a middle muffin: it should come out with 1-2 moist crumbs attached, not wet batter.
Cool before serving
Remove the muffin tin from the oven and let muffins rest in the tin for 5 minutes to set, then use a small offset spatula to lift them out and transfer to a wire cooling rack. Let cool for 10 additional minutes before serving; store leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
2.The initial high oven temperature (preheating to 200°C/400°F then reducing to 180°C/350°F) creates a quick burst of heat that gives muffins tall, bakery-style domed tops without burning the edges or undercooking the centers.
3.Make sure your melted butter is cooled to around 35°C (95°F, just warm to the touch) before adding it to wet ingredients; hot butter will partially cook the raw egg, creating lumpy, uneven batter and dense muffin texture.
OMG these were SO good! I made them for our weekend potluck and they were gone in 10 minutes flat! The crushed Oreo topping is such a perfect touch, not too sweet either.
Super easy to make even in my tiny dorm kitchen! Only had to grab a pack of Oreos and basic muffin ingredients, no fancy equipment needed. 10/10 would make again for late night study sessions.
I made a double batch on Sunday for weekday breakfasts and they held up perfectly all week in the fridge! Warmed them up for 15 seconds in the microwave each morning and they tasted fresh baked. Game changer for my busy commute.
Took these to my office break room yesterday and my coworkers wouldn’t stop raving. I added a tiny drizzle of white chocolate on top for extra pizzazz and it worked so well.
Wait, can I use gluten free all purpose flour for these? My roommate has a gluten sensitivity and I’d love to make these for our movie night this weekend!
My kids turned their noses up at first when I said we were making muffins instead of cookies, but once they took a bite they asked for seconds before they even finished the first one! So fun to make together too.
How important is the sour cream in this recipe? I ran out when I was halfway through prepping and used plain Greek yogurt instead, turned out amazing! Just wanted to check if that’s a common swap.
I brought these on our family day hike last weekend and they were the perfect portable snack! Not too crumbly, held up in my backpack even when it got jostled around, and gave us the perfect sugar boost to make it to the summit.
I’ve literally never baked anything from scratch before and these came out perfect first try! The instructions were so straightforward, I didn’t mess up a single step. Who knew I could actually make something that tastes like it came from a bakery?
I served these at my monthly girls’ brunch alongside mimosas and they were the star of the spread! Everyone asked for the recipe before they left, I felt like such a fancy host even though they took barely 35 minutes total.
Wait a second, do you use regular Oreos or the double stuf kind for this? I have both in my pantry right now and don’t want to pick the wrong one and mess these up! They look too good to flop.
Made these with my 6 year old last night and we had a little mishap — we accidentally crushed the cookies way too fine instead of leaving them in chunks. They still tasted incredible, but do you have a tip for getting that perfect chunky cookie texture without over-crushing?
Has anyone tried making these vegan? I’m dairy free and was thinking I could swap the eggs for flax eggs and use dairy free milk + vegan Oreos, but I’m nervous it’ll change the texture too much.
I feel like these would be insane with a cookies and cream cream cheese frosting on top? Has anyone tried that? I know the recipe is for regular muffins but I’m thinking of leveling them up for my sister’s birthday treat.