If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.
The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.
To watch the Instagram video of Double Chocolate Oreo Muffins being made, click here.
Double Chocolate Oreo Muffins
Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling
In a medium bowl, mix together the cream cheese, sugar and vanilla. Gently fold in the Oreos.
Double Chocolate Muffins
Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
Scoop the batter evenly into the muffin cups, about 3 1/2 ounces ( in each one. Scoop or spoon a scant tablespoon size dollop of the filling into the center of each muffin.
Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.
*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing 6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins. Keep in mind, the baking time will be shorter.
This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and jumbo chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can use regular or mini chocolate chips if you prefer.
I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 10 seconds.
Preheat oven to 375ºF (190ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda and salt.
In a large bowl, cream the butter and brown sugar until fluffy and well combined.
Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
In a small bowl, whisk the milk and sour cream together.
Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined. Do not over mix.
Set aside a handful of chocolate chips for the top of the loaf. In a small bowl, toss the remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking.
Transfer the batter to the prepared loaf pan. Top with the reserved chocolate chips.
Bake for 10 minutes. Turn the oven temperature down to 325ºF (165ºC) and continue baking until the loaf is golden brown and a toothpick inserted in center comes out clean, about 45-50 more minutes.
Cool the loaf in pan for 10 minutes then turn the loaf out onto a cooling rack.
*If you want to use mini chocolate chips, use one cup (6 oz or 170g)
These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.
I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.
Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.
*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online. If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.
If you're using a dark colored pan, reduce your oven temperature to 325ºF
This cheerful little loaf cake feels like a spring or summer picnic with lemonade and sunshine. It’s similar to a pink lemonade cake that my elderly neighbor used to make when I was growing up. She made it for all the neighborhood kids and we always gobbled it up. When I was about eight years old she taught my friend and me how to make it. She used a yellow cake mix in a large baking pan and poked holes all over the cake, then drenched it in a pink, sugary lemon icing. I transformed that happy pink lemonade memory into a delightful loaf cake made from scratch.
Preheat oven to 325ºF (163ºC). Line the bottom of an 8 X 4-inch loaf pan with parchment paper. Grease and flour the sides.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
In a small bowl, whisk together the milk and sour cream.
In a large bowl, beat the sugar, oil, eggs, lemon zest and strawberry extract until smooth.
Stir in the flour mixture in two additions, alternating with the milk mixture. Stir just until combined. Stir in food color a little at time until your desired shade is achieved.
Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into center of the loaf comes out clean, about 45-50 minutes. Meanwhile, prepare lemon syrup.
Let the cake cool in the pan for 10 minutes, then remove from pan and transfer to a cooling rack. Poke holes all over the top of cake with a skewer.
Brush the warm cake generously with the lemon syrup. Let the cake cool completely, then top with icing.
In a small saucepan, combine the juice of one lemon with enough water to equal 1/4 cup. Add sugar and stir over medium-low heat until sugar is dissolved. Remove from heat.
In a medium bowl, beat the butter, powdered sugar, 1 tablespoon lemon juice, the strawberry extract and a pinch of salt, until smooth. Add more lemon juice until your desired consistency is reached. Mix in gel food color.
This is a sweet, fluffy blueberry cornbread that my family loves. It’s heavenly served with honey and butter. I love baking it in a cast iron skillet because of the delicious crust that forms from the steady high heat conducted with cast iron. If you don’t have a cast iron skillet, you can use an 8-inch round cake pan instead. To find the 8-inch cast iron skillet I used, click here.
The texture of this cornbread is more like a quick bread than a cake and my family has always called it cornbread. When I posted this recipe previously, I called it a skillet cornmeal cake because I was trying to shy away from the cornbread police who inevitably show up when I post sweet cornbread recipes. These enforcers of non existent cornbread laws no longer intimidate me because I’ve done my cornbread research. There are different regions who make cornbread in many different ways. Various groups of people in the United States argue over whether or not cornbread should contain sugar. Historically, some people had to add sugar to cornbread because of the lower quality cornmeal they had access to. But the first cornbread was made long before that in ancient Mexico. People then and now use the ingredients available to them to create food that tastes good to them. So by any name, it’s all good.
Blueberry Skillet Cornbread
Sweet cornbread with blueberries baked in a cast iron skillet.