Updated: Jun 7
Total time: 40 minutes
Yields: 8 muffins
Coarse: Breakfast, Dessert
Prep time: 15 minutes
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
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.