Oreo Dino Muffin

Name: Oreo Dino Muffin
Cuisine: American
Ingredients: Muffin:; 1 3/4 cups (260 gr) all purpose flour; 1/4 cup (58 gr) sugar; 3 tsp baking powder; 1/3 cup (71 gr) cold butter; 1 egg; 1 cup (250 ml) milk; 16 oreo cookies coarsely chopped; Topping:; 3 tbs all purpose flour; 3 tbs sugar; 5 oreo cookies finely crushed; 2 tbs cold butter; Drizzle:; 1 cup (142 gr) chopped white chocolate; 1/2 tbs shortening

Yanny Widjanarko @Cook_Yanny

I was so crazy about Oreo cookies at that time, and so curious, if there any muffin recipe for this, and I found one that attracted me and tasted wonderful!!! But this could stale very quickly, and should be eaten within a day or two for the best result.😘😘😘

The original recipe was by yoyomax12, and here's the link for the visual method:

https://youtu.be/rpxTTChpqpM

The original recipe was by yoyomax12, and here's the link for the visual method:

https://youtu.be/rpxTTChpqpM

Yanny Widjanarko @Cook_Yanny

The original recipe was by yoyomax12, and here's the link for the visual method:

https://youtu.be/rpxTTChpqpM

The original recipe was by yoyomax12, and here's the link for the visual method:

https://youtu.be/rpxTTChpqpM

Saved

Ingredients

Muffin:
1 3/4 cups (260 gr)all purpose flour
1/4 cup (58 gr)sugar
3 tspbaking powder
1/3 cup (71 gr)cold butter
1egg
1 cup (250 ml)milk
16oreo cookies coarsely chopped
Topping:
3 tbsall purpose flour
3 tbssugar
5oreo cookies finely crushed
2 tbscold butter
Drizzle:
1 cup (142 gr)chopped white chocolate
1/2 tbsshortening

Saved

Steps

1

In a large bowl combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Set aside.
2

Beat egg and milk, stir into dry ingredients just until moistened. Fold in 16 chopped cookies.
3

Fill the muffin cup that has been laid by muffin liners about 2/3 full.
4

For topping, combine flour, sugar, and 5 crushed oreo. Cut in the butter until crumbly.
5

Sprinkle about 1 table spoon over each muffin.
6

Bake at 400°F or 200°C for first 10 minutes and low the temperature to 350°F or 180°C for next 5-10 minutes or until muffin test done. (Insert a tooth pick, if it comes out clean, it means it's done. If still come out with wet batter, continue baking about 5-10 more minutes)
7

Cool for 5 minutes before removing from the pan to wire rack to cool completely.
8

Place the chopped white chocolate with shortening in a microwave safe bowl, and microwave for 1-2 minutes or until all melted. Stir them to melt. If the chips are still not yet melt, put back in the microwave and heat for 15 more seconds at a time. Stirring after each period until completely melted. Put into pipping bag, and cut the corner. Drizzle over the top of your completely cooled muffin.