Best 8 Cookie Muffins Recipes

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl combine flour, baking powder, and salt. In a large bowl cream together white and brown sugar, butter, and vanilla extract. Add the egg and mix well. Add to dry ingredients all at once and stir until dry ingredients are moistened (batter will be slightly lumpy). Stir in 1½ cup of chocolate chips.
• Fill cups 2/3 full. Top muffins with remaining chocolate chips.
• Bake for 18 minutes or until toothpick inserted into the center comes out clean. Cool 1 minute before removing from pan.

OATMEAL "COOKIE" MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
• Cream together the butter and the brown sugar. Add the egg and beat well.
• In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
• Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.

CHOCOLATE COOKIE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

HEALTHY OATMEAL-RAISIN-COOKIE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir milk, Eggbeaters, and applesauce together in a small bowl, then stir in oatmeal. Let mixture sit for 45 minutes to 1 hour.
• In a medium bowl, mix dry ingredients together. Add raisins and stir to coat.
• Add oat mixture to dry ingredients and stir just until combined.
• Spray muffin pan with non-stick cooking spray, then fill 9 cups level with batter.
• Bake at 400 degrees for 20 - 22 minutes.

CHOCOLATE OREO COOKIE MUFFINS

Steps:

• 1. Preheat oven to 400 degrees and lightly grease your muffin pans; set aside.
• 2. In a large mixing bowl, combine flour, sugar, and baking powder. Cut in the butter until ,mixture resembles coarse crumbs.
• 3. Beat egg and milk together; stir into crumb mixture just until moistened. Fold in chopped cookies. Fill greased muffin pans 2/3 full. Set aside while you prepare the topping.
• 4. Topping: Combine flour, sugar, and crushed cookies. Cut in butter until coarse crumbs. Sprinkle the crumb topping on each muffin..approx. 1 Tblsp.
• 5. Place in the oven and bake for 16-18 minutes. or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans. Melt white chocolate & shortening until smooth. Drizzle melted chocolate over the tops of the muffins and cool.

OREO COOKIE MUFFINS

Steps:

• In a large bowl, combine flour, sugar, and baking powder. Then cut in the butter into the mixture.
• In another bowl beat together egg, milk, yogurt and vanilla. Stir into the dry ingredients and mix just until moistened. (Do not over mix)
• Fold in the coarsely chopped cookie pieces. Fill generously greased muffin cups about 3/4 full. (I sprayed them with Bakers Joy non stick spray)
• For the topping mix together the flour, sugar, and crushed oreo cookies. Cut in the butter until crumbly. Sprinkle generously over all of the muffins. (about 1 tablespoon on each one)
• Bake in a 375 degree oven for about 15 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack.
• In a microwave safe dish melt chips and shortening stirring every 30 second intervals until smooth. Drizzle over the partially cooled muffins.

COOKIE MUFFINS

Steps:

• Preheat oven, 375.
• In SMALL bowl combine flour and baking soda, mix.
• Set aside.
• In the medium bowl beat sugar, yogurt, and vanilla till mixed.
• Add egg and mix again.
• Stir in the flour mixture until well blended and sticky.
• Place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top.
• Leave in for about 5 minutes and then CHECK.
• Check often until the little peaky tops (which most of them will have) are slightly browned.
• They are wonderful straight out of the oven, I don't know how they are after a while, cause we ate them-- hehehe.

OATMEAL RAISIN COOKIE MUFFINS

Steps:

• Preheat oven to 375 degrees. grease a 12-cup muffin tin or line with paper cups. (I highly recommend using the paper muffin cups).
• Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook -- the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together until well combined; then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk and brown sugar. Stir in vanilla extract. Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and, if desired, nuts.
• Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full). Bake at 375 degrees for 20 - 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.