Oreo Muffins
A simple Oreo muffin recipe perfect for beginners. Unlike chiffon or sponge cakes, this requires no egg beating, utilizing baking powder for a soft texture instead. Featuring Oreo crumbs inside the batter and whole cookies on top, these muffins offer a rich flavor profile with a dense yet soft crumb, making them an ideal quick dessert for serving guests or taking on trips.
Story
Recently, I've been sharing a wave of Oreo-based desserts. Since a bag of cookie crumbs is usually too much for a single use, collecting more recipes helps avoid waste. Today's Oreo muffin cake is an incredibly simple dessert. Unlike chiffon or sponge cakes that require whipping eggs to incorporate air for a fluffy texture, muffins rely on baking powder for leavening. This reduces the difficulty significantly, making it an excellent choice for baking novices. These Oreo muffins include crushed cookies in the batter and larger pieces for decoration. The sweet cake base is punctuated by the slight saltiness of the Oreo, creating a rich flavor and a texture that is soft but slightly more dense than a chiffon cake. Its biggest advantage is its simplicity—just mix the ingredients evenly and bake. It is a perfect option when you are short on time, need to entertain guests, or want to bring a sweet treat on an outing.
Ingredients
Cake flour
150g
Milk
100g
Oreo cookie crumbs
40g
Eggs
2
Powdered sugar
20g
Corn oil
78g
Instructions
1
Step 1
Crack eggs into a bowl, add powdered sugar, milk, and corn oil, and mix thoroughly until well combined.
2
Step 2
Sift in low-gluten flour and baking powder. Use a whisk to stir until smooth and even, ensuring there is no dry flour or lumps. Avoid over-mixing to prevent the batter from becoming tough.
3
Step 3
Add Oreo cookie crumbs (40g) and mix evenly.
4
Step 4
The mixed cake batter can be transferred to a piping bag to make filling the molds easier.
5
Step 5
Place paper liners in the muffin molds. You can also use freestanding hard paper cups if you don't have a mold. Pipe the batter into the molds until 80% full. Prepare some large chunks of Oreo cookies and place them on the surface.
6
Step 6
Preheat the Gobeck T42 oven in advance. Bake on the middle rack with top and bottom heat at 175°C for about 25 minutes.
7
Step 7
As the baking time progresses, the cake will gradually rise and cracks will appear on the surface.
8
Step 8
Remove from the oven. It looks beautiful even without heavy browning; it would look even better if decorated with small round Oreo cookies on top.
9
Step 9
Break it open and take a look; the middle is full of air pockets, the entire cake is very soft and fluffy, and it is loaded with Oreo cookie crumbs.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
