Soft and moist muffins jam-packed with Oreos. These delectable treats are made of a soft, fluffy muffin base that is infused with the rich chocolatey flavor of crushed Oreos. The combination of the creamy filling and crunchy cookie bits makes for an irresistible taste that will leave your taste buds wanting more. Whether enjoyed as a breakfast pastry or as an afternoon snack, Oreo muffins are a delicious and satisfying treat that everyone can enjoy.
Alright, so you would have noticed that this recipe blog contains quite a lot of muffin recipes that too eggless muffins. The answer is simple, this muffin recipe is 100% foolproof and they are so easy to make. They do not have any complicated steps or complex ingredients and you needn't be an expert cook or baker to make these. If you have a bake sale event at school or an office, my muffin recipe will be a lifesaver and a crowdpleaser. There are hundreds and thousands of flavor combinations that you can add to muffins. The world is your oyster.
Things to note for perfect Oreo Muffins:
Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients together.)
Oreos: For this recipe, I used 1 cup of Oreos which is around 10-11 Oreo biscuits. Make sure you chop the Oreos, do not crush them. We need the Oreos to be distinctly seen in the muffins,
Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture lightly to remove lumps, otherwise, the muffins will be tough and not soft.
Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking.
Oreo Muffins Makes: 6 large and 10 mini
Ingredients:
Flour - 1 1/2 cup (1.5 cup)
Baking powder - 1/4 tsp.
Baking soda - 3/4 tsp.
Sugar - 1/2 cup
Salt to taste
Milk - 3/4 cup
Oil - 1/3 cup
Vinegar - 1 tsp.
Vanilla Extract - 1 tsp.
Oreos (chopped) - 1 cup (10-11 biscuits) + extra for garnish (2-3 biscuits)
Method:
Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes.
Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil.
In a mixing bowl, sift together flour, baking powder, baking soda, and salt.
Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well)
Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now, gently mix the Oreos into the batter.
Using an ice cream scoop or a large spoon, fill each muffin liner with the batter. Fill about 3/4 of the liner so that we get a beautiful muffin top once baked.
Gently tap the muffin tray to remove trapped air and sprinkle extra chopped Oreos on top of each muffin.
Bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown in color and when a toothpick is inserted comes out clean.
Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray)
Enjoy these sweet muffins with a cup of tea or coffee.
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