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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Servings: 6
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!