These Cookies And Cream Muffins Give Oreos New Life
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 Servings
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 12 Oreos (or other chocolate sandwich cookies), roughly chopped, plus more for topping
  • 1 tablespoon turbinado sugar, for topping
Directions
  1. Preheat the oven to 375 F.
  2. Line a muffin tin with paper liners.
  3. In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the milk, oil, apple cider vinegar, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix.
  6. Fold in the chopped Oreos until evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  8. Sprinkle the muffin tops with the remaining crushed cookies and turbinado sugar.
  9. Bake for 20–25 minutes, or until the muffins are domed and a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for 5 more minutes before serving.