We love chocolate in this family and we love Cookies and Cream. So why not conquer that craving in one muffin. They are scrumptiously delicious! This will be a favorite, if you have chocolate lovers. I developed this recipe over the years for muffins, until I got it the way I like it. It is my base recipe.
Preheat oven to 350 degrees
10-11 Jumbo Texas size muffins
1 stick butter
1 cup sugar
2 eggs room temperature
2 tsp. vanilla extract
1 3/4 cups flour
1/4 cup plus 2 T. Hershey's Cocoa Powder
2 tsp. baking powder
1 tsp. baking soda
Combine in liquid measuring cup and mix well
1/2 cup whole milk (room temperature)
1/2 cup full fat sour cream (room temperature)
add ins; 1 cup crushed oreo cookies and 3/4 cups semi sweet chocolate chips.
Cream your butter with sugar, until light and fluffy, add eggs continue to cream until lighter in color. Add extract. Combine all dry ingredients and sift. Combine milk and sour cream. Alternate between dry and wet and add to cream butter mixture, mix until well incorporated, do not overmix the batter. Add chips and crushed cookies. I use liners for easy removal. Let batter sit out for 30 minutes. Scoop into liners, 3/4 full. Add a few crushed cookies on top and chocolate chips. Bake 350 degrees for about 20-25 minutes.