Oreo Cookie Muffins Recipes

OREO COOKIES AND CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
• Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
• Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
• In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
• Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.

OREO COOKIE MUFFINS

Steps:

• In a large bowl, combine flour, sugar, and baking powder. Then cut in the butter into the mixture. In another bowl beat together egg, milk, yogurt and vanilla. Stir into the dry ingredients and mix just...

OREO MUFFINS

Steps:

• Preheat the oven to 400F.
• In medium bowl, combine flour, sugar, baking powder, soda and salt, set aside
• In small bowl, combine milk, sour cream, and egg
• Stir the egg mixture in to the flour mixture with margarine until just blended
• Gently stir in the crushed cookies
• Spoon batter 12 greased 2½ inch muffin pan cups.
• Bake in a preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
• Remove from pan, cool on wire rack.
• Serve warm or cold.

JELL-O® NO BAKE OREO® CUPS

Steps:

• Mix Crust Mix and margarine with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 paper-lined medium muffin cups, using about 1 heaping tablespoonful of the crumb mixture for each crust.
• Pour milk into deep medium bowl. Add Filling Mix. Beat with electric mixer on low speed 30 seconds, then beat on high speed 3 minutes. (Do not underbeat.) Remove 1/2 cup of the crushed cookies; set aside. Gently stir remaining crushed cookies into filling until well blended. Spoon evenly over crusts; sprinkle with reserved crushed cookies.
• Freeze at least 2 hours until firm. Store leftover desserts in freezer.

CHOCOLATE COOKIE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

OREO MUFFINS

Steps:

• In medium bowl, combine flour, sugar, baking powder, and salt, set aside.
• In small bowl, combine milk, sour cream, and egg.
• Stir into flour mixture with margarine until just blended.
• Gently stir in cookies.
• Spoon batter 12 greased 2 1/2 inch muffin pan cups.
• Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
• Remove from pan, cool on wire rack.
• Serve warm or cold.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

OREO® CHEESECAKE CUPS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
• Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
• Spoon batter into the prepared tin, filling each cup almost to the top.
• Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.