In the beginning I wanted to make Oreo cupcakes with a cream cheese frosting. But after baking the muffins, when I turned them out of the pan, I thought the look were so terrific from the opposite site, I just left them the way they were. The preparation is very easy and quick and the taste is absolutely delicious.
Makes 24 muffins
Preheat the oven 200°C and lightly grease the muffin pan
- 300 g flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 200 g sugar
- 100 g butter, room temperature
- 3 eggs
- 2 teaspoon vanilla extract
- 160 ml milk
- 24 Oreo halves, with cream filling attached
- 20 Oreo cookies, coarsely chopped
Place a Oreo half in the bottom of each liner of the pan, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together and set aside.
In another bowl combine the butter and sugar and beat together until light and fluffy. Blend in the eggs and beating well. Blend in the vanilla extract. With the mixer on low-speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter in the prepared muffin pan. Bake for 18-20 Minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.