Total Time
40mins
Prep 15 mins
Cook 25 mins

This is the type of muffin you can indulge in every once in a while. Moist and yummy! :)

Ingredients Nutrition

Directions

  1. Position rack in center of oven and preheat to 375 degrees.
  2. Spray tins with Pam or use paper liners.
  3. If using silicone muffin tins, spray as directed, then place on a baking sheet.
  4. Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
  5. In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
  6. In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary.
  7. Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
  8. Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers.
  9. Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
  10. Stir in oreos, using a wooden spoon.
  11. Stir in flour mixture until moistened.
  12. Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible.
  13. Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
  14. Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
  15. Bake for 25 minute or until tops are bumpy and speckled golden brown.
  16. Set pan on a wire rack to cool for 10 minute.
  17. Gently rock muffins back and forth to release it.
  18. Remove from pan and let cool 5 min more before serving.
  19. Cool completely before storing or freezing.
  20. Will stay fresh at room temp for up to 2 days or frozen for 2 months.

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