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These Cookies and Cream (Oreo) Cheesecake Muffins are a delight. The inspiration came from a well known coffee chain serving up cookies and cream cheesecake muffins, and I thought – let’s make them at home! These are obviously a lot cheaper than buying singular muffins, and taste fantastic.
The muffins come together in one bowl, with a wooden spoon. Then you load up the muffin tins, top with a little cheesecake mixture and bake! Top with an Oreo at the end for that picture perfect result! Various liquids go into the muffin batter to keep it light and moist.
Only a few ingredients for the ultimate muffins. This recipe creates a smaller batch, so feel free to double up (they freeze well and make a great ‘make-ahead’ breakfast option). I know some people struggle to really nail them so here are my top tips for BIG muffins that will definitely get you a promotion if you take them into work.
Tips for moist and light Cookies and Cream (Oreo) Cheesecake Muffins:
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe for these Cookies and Cream (Oreo) Cheesecake Muffins makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more muffin recipes, check out these Blueberry Crumble Muffins or these Bakery Style Chocolate Chip Muffins. For more baking inspiration, head on over to my Instagram.
Cookies and Cream (Oreo) Cheesecake Muffins are a delight.
Ingredients
- 155 g Plain Flour
- 1.5 tbsp Cocoa Powder
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 50 g Butter Melted
- 80 ml Milk
- 30 ml Vegetable Oil
- 1 Medium, Free Range Egg
- 150 g Oreos approx 1 sleeve/packet
For the Cheesecake Topping
- 2 tbsp Cream Cheese
- 40 g Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the flour, baking powder, sugar and cocoa powder.
- Add in the milk, egg, melted butter (ensure it's not still piping hot) and vegetable oil. Stir together with a wooden spoon until just combined.
- Crush about 10 of the Oreos into small chunks and fold into the batter. Spoon the batter into the lined muffin tin.
- In another bowl, combine the cream cheese, sugar and vanilla. Place 1-2 tsp of the mix on the top of each muffin. Bake for 15-18 minutes, until the tops are golden. Remove, place an Oreo on top of each muffin and let cool!
