Chocolate Cookie Muffins
Source of Recipe
Taste of Home Muffins & Quick Breads
Recipe Introduction
I was at a distinct disadvantage when I made these muffins. I had promised to take them into my office and had to make them, but I had a terrible cold. I couldn't taste anything at all. Mike liked them a lot and Jessica thought they were a little bland. When I finally could taste them, I thought they were pretty good, but might make an even better cupcake made with a poundcake batter - something thick enough to hold up the cookie pieces.
List of Ingredients
MUFFINS:
1 3/4 c. flour
1/4 c. sugar
3 t. baking powder
1/3 c. cold butter
1 egg
1 c. milk
16 cream-filled chocolate sandwich cookies, coarsely chopped
TOPPING:
3 T. flour
3 T. sugar
5 cream-filled chocolate sandwich cookies, finely crushed
2 T. cold butter
1/2 c. vanilla or white chips
1/2 T. shortening
Recipe
MUFFINS:
Preheat oven to 400 degrees. Place paper cups in 12 medium sized muffin tin cups. In a large bowl, combine the flour, sugar and baking powder. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg and milk together; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill muffin cups 2/3 full.
TOPPING:
Combine the flour, sugar and cookie crumbs. Cut in the butter until crumbly; sprinkle about 1 T. over each muffin. Bake for 16-18 minutes or until they pass the toothpick test. Cool for 5 minutes before removing from pan to a wire rack. Cool completely.
Melt the chips and the shortening together and drizzle over the cooled muffins.
Makes 12 muffins
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