Saturday, 30 December 2006

Oreo Muffins


The males in my family loves oreo cookies. Upon their request, I made these oreo muffins for breakfast. I simply replace the chocolate chips called for in the recipe with oreo cookies chunks. Here's a simple and easy muffins for all those oreo fans out there. The recipe here makes 6 muffins, you can easily double it to make 12.

I bought these muffin liners from Diaso at Vivo city, it comes in various sizes. This size comes in 40 pcs and cost only S$2. It has a wax lining on it, as such, the muffin comes out clean and neat and will not stick onto the liner unlike the usual paper liners.

Ingredients:
(makes 6 muffins)

2oz butter, soften @ room temperature
35g caster sugar
1 egg, lightly beaten
105g plain flour (all purpose flour)
1 teaspoon baking powder
1/2 cup fresh milk
1/2 cup oreo cookie chunks

Method:
  • Preheat oven to 190 degC.
  • With an electric mixer, cream butter until soft.
  • Add in sugar and beat until light and fluffy.
  • Add in the egg gradually. Beat well each time egg is added.
  • Sift flour and baking powder. Fold flour mixture into the butter mixture, alternating with the milk.
  • Fill each muffin cup/liner with batter till half full. Sprinkle several oreo cookie chunks on top, then cover with a spoonful of batter.
  • Bake for 25 mins, until lightly browned. Cool the muffins in the pan for 5 mins before transfering to a wire rack to cool.

35 comments:

  1. I tried your recipe but my muffins trun out to be rather pale in colour, but is already cooked. I'm afraid if i continue baking it will burnt. Do you know how can i make it brown? Does adding baking soda helps?

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  2. Hi Jeannie, baking soda will not help to brown the muffins...in fact too much baking soda or baking powder may give a bitter taste. You may try baking your muffins at a higher rack position...that is, if your oven's heating element is located on the top. Otherwise, you may bake at a slightly higher oven temperature. I am sorry I am of not much help on this, as every oven is different, you will have to test and adjust accordingly.

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  3. HI Happy Homebaker,

    Can i replace all purpose flour with self raising flour? Then i wouldn't put the baking powder and baking soda.

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  4. Hi sugarNspice, I don't see a problem with it, just omit the baking powder in the recipe. I really hope it'll turn out well, happy baking :)

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  5. Hello HHB(;
    I've try this recipe & my muffins come out crispy & tasty. But one thing is when i let my muffins cool when i peel off the paper cup all my muffins peel down too): Is this the problem cause my paper cup dont have wax liner? I really love all of your recipes(: Jiayou

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  6. Hi JIAYI, I am not sure what's the problem...it could be the type of paper liners that you are using, and it could also be due to baking time...either you have under bake or over bake yours.

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  7. Hi! Just want to tell you how much I love your site. I am just learning how to bake and you give me so much inspiration. Everything looks so delicious and your instructions are really simple. I just made these oreo muffins and they turned out really well, nice texture and eggy smell. Looking forward to more recipes from you! =)

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  8. Hi Josephine, I am glad to hear that you have pick up baking, I am sure you will fall in love with this hobby :)

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  9. hi happy homebaker, can i ask you how many ml is 1/2cup of milk equivalent to? cos i'm still new to baking, hope you will be able to help me out. =)

    thanks a lot!!

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  10. Hi Dxx-Xy, 1/2 cup of milk is 125ml.

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  11. Hi HHB, i tried this recipe today..
    but the inner part of the oreo turned out to be rubbery-like.

    and do i turn on both the lower and upper heat element?

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  12. Hi Xy, maybe you have over beat the batter? The batter should appear lumpy. I am not sure about your oven...as my oven has got only one heating element that is located on the top. Since all oven works differently, you would have to try and test out to get a feel of how you oven works.

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  13. Hi HHB, I tried out your recipe this evening. It turns out good and the texture is nice. I reduced the sugar as I mixed the oreo biscuit cream with it.

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  14. Hi HHB
    For this recipe do we remove the oreo cream or we can mix it in as well?
    Btw, Need ur advice on this as well..
    Read thru the comments n i've the same situation as Wyn..
    I only have a muffin pan that takes 12 mini-muffins n usually when i bake muffins it'll have to go into the oven in 2 or 3 batches. However i didnt realise any difference between the batches.. Was thinking if i buy an additional muffin pan (or when baking cookies), is it possible to send the muffins (or cookies) into the oven in 2 different racks (one upper n one lower) to speed up the process? And sometimes the last batch of muffins did not fill up all the 12 holes of the muffin tray. I heard that n that case we'll have to half-fill the empty holes with water before sending it into the oven to ensure even baking, is that true? cos usually in this case my muffins will be burnt(it seem to brown faster than previous batches) if i dun keep a close watch by the oven..

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  15. Hi Hui, I did not remove the oreo cream, I simply break the cookies into chunks with the cream/filling.

    My oven is smaller than yours (only 20L), it can only fit in one rack, and it cannot fit in a 6 hole (normal size) muffin pan. I use paper muffin cups instead, this way I can bake up to 12 muffins at a time.

    You need to fill up the empty holes with water so that the muffin pan will not warp due to uneven expansion of the metal pan. I am not sure why your muffins will brown faster, maybe in future you can bake it at a lower temperature, or fill only the centre holes of your muffin pan instead of those at the sides (hope you know what I mean).

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  16. Hi HHB
    Thanks for ur advices on this oreo muffin as well as the milk loaf n milo doggie cookies..
    I tried this oreo muffin few days ago.. however i mixed abit of the crushed oreo into the batter as well... It turns our ok, but i tink next time i should not crush it too much, bigger chunks should be nicer... hehe...
    Will share with u my next baking "lesson" soon...
    Thanks.. :)

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  17. hey there! i would like to ask how big exactly is one cup? thanks!

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  18. Hi rachel, for measuring liquid, one cup is 240ml. For measuring the oreo, use measuring cup for dry ingredients. You can get standard measuring cups from baking supply store.

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  19. Hello ! Is they any difference in all-purpose flous & top flour?

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  20. Hi, top flour has got less protein content than all purpose flour.

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  21. So it's okay if i used all purpose flour for milodoggies biscuits? Anyway , thanks for sharing !

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  22. HELLO!Around how long should i beat the batter in order to get the optimal texture of the muffin?Or it actually depends on what type of mixer we're using?(:

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  23. Jacqueline, I am sorry I am not able to tell exactly how long it takes, it depends on the mixer and also the speed. As a rough gauge, on medium speed, it should take around 2~3 mins. The texture of the butter and sugar mixture should turn pale yellow, and the texture becomes light and fluffy.

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  24. hi just wondering if there is any way to make the muffins appear more brown in colour?
    thanks

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  25. Hi, I am not too sure how, but maybe adding a small amount of cocoa powder may help?

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  26. Can I use vegetable oil instead of butter?

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  27. Hi, may I know how much is 2 oz butter? Thanks!

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  28. Anonymous 1, you can't replace it with oil as the butter has to be whisked together with the oil.

    Anonymous 2, 2 oz butter is 57g. Hope this helps.

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  29. Hi, I have just discovered this wonderful blog and you have given me ideas for making muffins.

    My son is allergied to diary products. I have been trying up the home bakery for him. He develops rashes when consumes cakes/breads from bakery shop.

    I notice that your muffin baking require butter, milk and yogurt. Butter can be replaced by margarine instead? How about milk and yogurt? Can they be replaceable or omitted? Thanking in advance!

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  30. Hi Anonymous, for this recipe, I don't think these ingredients can be replaced easily. Maybe you can look around for some other muffin recipes that uses vegetable oil instead of butter, and milk and yogurt is not required in the recipe.

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  31. is it still possible to be a successful one if i do not have a electric mixer at home?

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  32. Hi +1, you can beat the butter and sugar with a manual whisk or a wooden spoon, you dont need an electric mixer.

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  33. Mhhhh, they look soo delicious, yummy!
    Love your blog soooo much! Great recipes, great photos - everything's just perfect - a big compliment! (:
    Lots of love,
    Laura

    http://moments-of-baking.blogspot.de/

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  34. I am new to baking and I came across your blog. Just wanted to thank you for all the wonderful recipes and tips shared here. I really enjoyed reading your blog and tonight I am going to try this! Wish me luck! -Kumiko

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  35. Hi Kumiko, thanks for reading my blog :)
    Good luck and have fun baking!

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