Tag: muffin recipes

Double Chocolate Oreo Muffins

Posted on by Mari Vasseur
Double Chocolate Oreo Muffins

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.

Double Chocolate Oreo Muffins

Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling
Print Recipe
Servings 12 muffins

Ingredients
  

Cookies & Cream Filling

  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (25g) sugar
  • ½ teaspoon pure vanilla extract
  • 4 Oreo chocolate sandwich cookies, coarsely chopped

Double Chocolate Muffins

  • 2 cups (255g) all purpose flour, sifted
  • ½ cup (56g) black or dark unsweetened cocoa powder, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • â…” cup (152ml) vegetable oil or neutral oil of your choice
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (227g) sour cream, room temperature
  • â…“ cup (78ml) whole milk, room temperature
  • 1 â…“ cups (227g) semisweet chocolate chips
  • 3 Oreo chocolate sandwich cookies, quartered

Instructions
 

Cookies & 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 granulated 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 oz (99g) 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.

Notes

*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 that the baking time will be shorter.
Keyword double chocolate oreo, muffins

Strawberry Shortcake Crumble Muffins

Posted on by Mari Vasseur
strawberrry shortcake crumble muffins

Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.

This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.

I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.

Strawberry shortcake crumble muffins

 

Strawberry Shortcake Crumble Muffins

by Mari Vasseur
Strawberry muffins topped with strawberry shortcake crumble
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12 muffins

Ingredients
  

Strawberry Shortcake Crumble Topping

  • 1 cup (128g) all purpose flour
  • ½ cup (100g) sugar
  • ¼ teaspoon salt
  • ½ cup (113g) cold, unsalted butter, cubed
  • 1 cup (14g) freeze-dried strawberries, finely crushed* (weigh or measure before crushing the strawberries)

Strawberry Muffins

  • 2 ¼ cups (287g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 â…› cups (225g) sugar
  • 2 large eggs
  • 1 teaspoon strawberry extract
  • ½ cup (118ml) buttermilk
  • ½ cup (118ml) strawberry purée
  • 1-2 drops pink or red gel food coloring optional

Instructions
 

Strawberry Shortcake Crumble Topping

  • In a medium-sized bowl, combine the flour, sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks like sandy, with no large pieces of butter remaining.
  • Place half of crumble mixture into another medium-sized bowl and combine it with the crushed freeze dried strawberries. Mix well and press it together with your fingers to form pea sized pieces. Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing the muffin batter.

Strawberry Muffins

  • Preheat the oven to 375ºF (190ºC). Line a 12 serving muffin pan with tulip baking liners or parchment squares.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, beat the butter and sugar, with an electric mixer on medium speed, until pale and fluffy.
  • Beat in the eggs one at a time until incorporated. Beat in the extract until well combined. Add the flour mixture and beat on low speed, just until combined. Add the buttermilk, strawberry puree and food coloring. Beat on low speed, just until combined.
  • Divide batter evenly into the tulip muffin liners. (If using standard muffin liners, fill them 2/3 full.) Sprinkle crumble topping evenly over the batter.
  • Bake at 375ºF (190ºC) for 5 minutes, then turn oven temperature down to 350ºF (180º) and continue baking until topping is golden and a toothpick inserted in center is clean, about 12-17 more minutes. (If your topping starts to brown too quickly, you can cover the muffins with a bit of aluminum foil.) Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

* A small food processor or a clean spice grinder is helpful to pulverize the freeze-dried strawberries. Pass the crushed strawberries through a sieve to remove seeds if desired.
To find tulip baking cups, click here
To find floral tulip baking cups, as seen on TikTok, click here
 
Keyword muffins, strawberry

(118ml)