Oreo Muffin Cake
I recently shared a variety of baked desserts using Oreo cookies. Since a whole bag of cookie crumbs usually isn't used up at once, collecting more recipes is a great way to avoid waste! The Oreo muffin cupcakes I am sharing today are a very simple dessert to make. Unlike ordinary cakes, such as chiffon or sponge cakes that require whipping eggs to incorporate air for a fluffy texture, muffin cakes require no whipping at all. They rely on baking powder to rise, which still yields a very soft texture while significantly reducing the difficulty, making it a perfect baking dessert for beginners. In today's Oreo muffin cake, crushed cookies are mixed into the batter, and larger pieces are placed on top for decoration. The sweet cake paired with a hint of saltiness from the Oreos creates a rich flavor. While slightly denser than a chiffon cake, its biggest advantage is its sheer simplicity: just mix the ingredients evenly and bake. Therefore, if you are short on time, hosting guests, or need a dessert for an outing, muffin cakes are a fantastic choice.
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I have recently been sharing a variety of baked treats made with Oreo cookies. To help use up leftover cookie crumbs and avoid waste, this Oreo muffin cake is the perfect solution. Unlike traditional sponge or chiffon cakes that require tedious egg whipping, muffins rely on baking powder for a soft, fluffy texture, making them incredibly easy and perfect for baking beginners. By folding crushed Oreos into the batter and decorating the top with larger cookie pieces, you get a deliciously sweet cake with a hint of saltiness. While slightly denser than a chiffon cake, its sheer simplicity makes it an ideal, quick dessert for hosting guests or bringing on outdoor picnics.
Ingredients
low-gluten flour
150g
milk
100g
crushed Oreo cookies
40g
eggs
2 pieces
powdered sugar
20g
corn oil
78g
Instructions
1
Step 1
Crack the eggs into a bowl, add powdered sugar, milk, and corn oil, and mix thoroughly until evenly combined.
2
Step 2
Sift in the low-gluten flour (cake flour) and baking powder. Use a whisk to stir until evenly smooth, with no dry flour or lumps remaining. Avoid over-mixing to prevent the batter from developing gluten.
3
Step 3
Add the crushed Oreo cookies (40g) and mix evenly.
4
Step 4
The mixed cake batter can be transferred into a piping bag, making it easier to fill the molds.
5
Step 5
Line the muffin pan with paper cups, or use rigid paper cups so a pan is not needed. Pipe the cake batter into the molds until 80% full, and prepare some large pieces of Oreo cookies to place on the surface.
6
Step 6
Preheat the Gaobike T42 oven in advance. Bake with top and bottom heat at 175°C, on the middle rack, for about 25 minutes.
7
Step 7
As the baking time increases, the cake will gradually expand and cracks will appear on the surface.
8
Step 8
Remove from the oven. They are beautiful without needing heavy browning. It will look even better if decorated with small round Oreo cookies on the surface.
9
Step 9
Break it open and see, the inside is full of air pockets, the cake is overall very soft and fluffy, filled with crushed Oreo cookies.
