Strawberry Jam Oreo Cheese Muffins

Instructions

1. Make the cream cheese filling first, then the muffin batter.
2. In a bowl, loosen the cream cheese, powdered sugar, and chocolate chips with a sturdy spatula.
3. Once it’s smooth, set it aside while you make the muffin batter. On a hot day, keep it in the refrigerator for the time being.
4. In a bowl, mix the eggs, sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
5. Add the melted butter and cooking oil and mix for another 30 seconds.
6. Add the sifted cake flour and baking powder and fold gently with a spatula.
7. Add the warmed milk and fold gently.
8. Add the Oreo cookies, broken into small pieces, and mix quickly.
9. Fill the molds about 60% full with batter and top each with 8g of strawberry jam.
10. Top the jam with the cream cheese filling and the topping Oreo cookies, then bake in an oven preheated to 170°C for 23 minutes.
11. Unmold the baked muffins and let them cool on a cooling rack.

Tips

• The book uses strawberry jam, but raspberry jam works too, and the muffins are still delicious without any jam.
• Scoop the cream cheese filling on with a spoon so it sits naturally, and cut the Oreo cookies into small pieces ahead of time.
• Since they contain cream cheese, it’s best to keep them in the refrigerator in hot weather.
• They’re better after resting sealed for about a day than on the day they’re baked, and keep for up to 3 days at room temperature or in the refrigerator.

Strawberry Jam Oreo Cheese Muffins
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)

- unsalted butter 70g
- egg 120g
- cake flour 150g
- baking powder 6g
- milk 40g
- sugar 85g
- salt 1g
- cooking oil 30g
- Oreo cookies 80g
- strawberry jam 48g
- vanilla extract 3g
- cream cheese 170g
- powdered sugar 15g
- chocolate chips 25g
- Oreo cookies 20g

Instructions
1. Make the cream cheese filling first, then the muffin batter.
2. In a bowl, loosen the cream cheese, powdered sugar, and chocolate chips with a sturdy spatula.
3. Once it's smooth, set it aside while you make the muffin batter. On a hot day, keep it in the refrigerator for the time being.
4. In a bowl, mix the eggs, sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
5. Add the melted butter and cooking oil and mix for another 30 seconds.
6. Add the sifted cake flour and baking powder and fold gently with a spatula.
7. Add the warmed milk and fold gently.
8. Add the Oreo cookies, broken into small pieces, and mix quickly.
9. Fill the molds about 60% full with batter and top each with 8g of strawberry jam.
10. Top the jam with the cream cheese filling and the topping Oreo cookies, then bake in an oven preheated to 170°C for 23 minutes.
11. Unmold the baked muffins and let them cool on a cooling rack.

https://hong-recipe.pages.dev/en/recipes/strawberry-jam-oreo-cheese-muffin/