An easy whip up of pantry staples yielding soft, rich and delicious muffins.
By Anuradha Sharma
With less than 15 minutes of preparation, these muffins were in the oven. I made a few simple changes to the original recipe – Replacing the margarine with butter and that combined with the milk and sour cream kept the muffins rich and soft. I recommend using a couple of extra oreo as a crumble on top which will give a great crunchy top to this soft and tender muffins.
PrintOreo Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 13/4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ¾ cup milk
- ? cup sour cream
- 1 egg
- ¼ cup margarine
- 20 crushed oreo cookies ( Plus a couple extra for the topping)
Instructions
- Preheat the oven to 400F.
- In medium bowl, combine flour, sugar, baking powder, soda and salt, set aside
- In small bowl, combine milk, sour cream, and egg
- Stir the egg mixture in to the flour mixture with margarine until just blended
- Gently stir in the crushed cookies
- Spoon batter 12 greased 2½ inch muffin pan cups.
- Bake in a preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from pan, cool on wire rack.
- Serve warm or cold.
- Prep Time: 15 mins
- Cook Time: 20 mins
I used a 8 oz pack of sour cream
I wonder why there is a question mark for the amount of sour cream. Can you help me estimate how much to use. Thanks
I’m 12 years old and i’ve made lots of baked goods including sugar cookies, s’mores brownies, double chocolate cookies, etc. and these will be great! I am goin to make these for my dad when he comes home from work! should i put icing on these or are they too sweet for icing?