Oreo Muffins
These Oreo Muffins are deliciously chocolatey, filled with Oreos, topped with cookies and cream spread and a whole Oreo.
Servings: 12 Servings
Ingredients
For the Muffins
- 12 Whole Oreos
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 225 g Self-Raising Flour
- 25 g Cocoa Powder
- 175 g Light Brown Sugar
- 154 g Oreo (crushed)
For the Deocration
- 250 g Cookies and Cream Spread
- 12 Oreos
Instructions
To Make the Oreo Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin cases.
- Place a single Oreo in the bottom of each liner and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the crushed Oreos until they are evenly distributed.
- Split the mixture between your 12 muffin liners, on top of your Oreo base.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Decorate
- Add the Cookies and Cream spread to a piping bag with a large round nozzle and pipe onto the top of the muffins.
- Finish by adding a single Oreo to the top of each muffin.
Notes
- These Oreo Muffins will last 3+ days in an airtight container.