CHOCOLATE CHIP OREO MUFFINS

CHOCOLATE CHIP OREO MUFFINS

RECIPE 

Total time: 40 minutes 
Yields: 8 muffins 
Coarse: Breakfast, Dessert
Prep time: 15 minutes 

INGREDIENTS 

• 160 gms All purpose flour
• 50 gms Granulated sugar
• 50 gms Brown sugar
• 25 gms Chocolate chips
• 1/2 tsp Baking Powder
• 1 tsp Pure vanilla extract 
• 1/4 tsp Salt
• 1/4 tsp Ground cinnamon 
• 2 Whole eggs
• 40 ml Full-fat milk
• 40ml Full-fat yogurt 
• 40 ml Vegetable oil (any flavourless oil of your choice)
• 50 ml Unsalted butter, room temperature 
• 15-16 Mini Oreos or 4-5 Oreos in chunks 

METHOD

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin tin with liners and set aside. 
• In a small bowl, whisk together the flour, baking powder, cinnamon, chocolate chips, Oreo chunks/crushed Oreos (optional) and salt.
• In a separate bowl with your electric hand mixer, beat the with butter granulated and brown sugar until light and fluffy for 2-3 minutes. 
• Add two lightly beaten eggs slowly in portions, beating well after each addition. Scrape down the sides if needed.
• Lightly whisk milk, yogurt, oil and vanilla extract until incorporated, add in this mixture slowly into the wet mixture, keep whisking. 
• Now if your mixer looks a little curdled, Don’t worry. Once you add the dry ingredients that will smooth right out.
• Gently fold in the flour mixture into the wet mixture in 3 additions to incorporate and get a creamy mixture but do not over mix the batter.
• Using a large ice cream scoop, divide the batter evenly in the prepared muffin pan.
• Top the muffins with some mini Oreos or Oreo chunks (whatever you have in hand).
• Bake for 18-20 minutes or until the toothpick inserted in the center of the muffins comes out clean.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!