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Cookies and Cream (Oreo) Cheesecake Muffins
Florence Jackson

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! The recipe makes 6, feel free to double up. Make sure not to overmix the muffin batter!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

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

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  2. In a large bowl, combine the flour, baking powder, sugar and cocoa powder.
  3. 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.
  4. Crush about 10 of the Oreos into small chunks and fold into the batter. Spoon the batter into the lined muffin tin.
  5. 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!