Oreo Cheesecake Doughnut Muffins

These cookies and cream or Oreo cheesecake doughnut muffins are slightly sweet and creamy with a hint of chocolate from the cookie sandwiches.

National Doughnut Day is coming this week, June 1st, so decided to make something that I have made before and is a big hit in my family, doughnut muffins.

Doughnut muffins are light and spongy and its doughnut batter but baked in a muffin tin. They are not greasy like you can get with regular doughnuts but they still taste delicious.

I made them for two post in two different flavors, Spiced Cranberry Orange Doughnut Muffins and cinnamon sugar and vanilla sugar Doughnut Muffins. I've always made two other post with Oreos, Oreo Cheesecake Cookies and Eggless Oreo Cheesecake Cookie Dough.

I love the combo of Oreo and cheesecake so much because the cream cheese or the cheesecake adds flavor the the chocolatey sandwich cookie.

Recipes you may like:
Spiced Cranberry Orange Doughnut Muffins
Baked Buttermilk Doughnuts
Doughnut Muffins

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Oreo Cheesecake Doughnut Muffins 

Time

Prep- 20 minutes
Chilling- 3 hours to overnight
Baking- 25 to 30 minutes

Ingredients

5 cups Unbleached All Purpose Flour
2 cups Granulated Sugar
1 1/2 cups Unsalted Butter, softened
1/2 cup Canola Oil, any unflavored oil will work
1/2 cup Sour Cream, I used full fat
16 ozs (2 bricks) Cream Cheese, room temperature
30 Oreos, I used organic
4 eggs, room temperature
1 cup Luke Warm Milk
2 Tablespoons Baking Powder
1 1/2 teaspoons Fine Sea Salt
1 Tablespoon Pure Vanilla Extract


1. Crush cookies into medium crumbs, not too chunky but not too small. Set aside.
2. In a medium bowl, whisk together flour, sea salt and baking powder. Set aside. In a large bowl, with a hand mixer or stand mixer cream together sugar, butter and cream cheese until light and fluffy, about 3 to 4 minutes.
3. Add room temperature eggs, sour cream and vanilla extract just until incorporated. Then alternative between milk and flour. Starting with the flour and ending with the flour. Fold in the cookie crumbs until just combined. Reserve a little for topping to doughnut muffins.
4. Cover with clingwrap and let chill for at least 3 hours but overnight is better.
5. Preheat oven to 325 degrees and spray muffin tins with nonstick cookie spray or line with cupcake cups. Fill each cup 2/3 way up and bake for 25 to 30 minutes or until a toothpick comes clean. If the tops begin to brown fast, cover with foil for the last 5 to 10 minutes of baking.
6. Let the doughnut muffins cool in the tin for 10 minutes then remove to a wired rack and let cool completely.Store in a cool place.
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