COOKIES & CREAM MUFFINS by NancyC
Makes 17 muffins

2 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup canola oil or light olive oil
1 teaspoon pure vanilla extract
1 2/3 cups crushed Oreo cookies (about 15), plus 5 more crushed Oreos for sprinkling on top before baking
2/3 cup mini semi-sweet chocolate chips
2/3 cup white chocolate chips, plus 3 Tablespoons chopped, for sprinkling on top of muffins after baking

Preheat oven to 350˚F. Line two muffin pan with 17 paper liners; set aside.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside.

In small bowl, combine buttermilk, eggs, oil, and vanilla extract. Stir this mixture into flour mixture and mix until just blended. Stir the crushed Oreos into the batter and then fold in the 2/3 cup each of mini semi-sweet chocolate chips and white chocolate chips.

Spoon batter into paper-lined muffin cups, filling cups between 2/3 and 3/4 full. Crush 5 more Oreo cookies and sprinkle on top of all the muffins.

Bake at 350˚F for 18 to 20 minutes or until toothpick inserted in centers comes out clean.

Remove from oven and let muffins cool in pan for 5 minutes. As muffins are cooling, sprinkle the chopped white chocolate chips on the top of each muffin (the chocolate will melt slightly, sticking to the top of the warm muffin). Then remove muffins from pan and completely cool on wire rack.

Recipe from NancyC | nancy-c.com