MondelezFoodservice | White Chocolate Muffins with Oreo Crumb

White Chocolate Muffins with Oreo Crumb

Prep time


Total time





  1. 1

    Preheat the oven to 190 °C/170 °C fan/gas mark 5 and line a 12 hole muffin tin with paper muffin cases.

  2. 2

    Stir the flour, baking powder and sugar together in a bowl. Chop 110 g of the chocolate in to small chunks and add to the dry ingredients. Make a well in the centre.

  3. 3

    In a bowl, beat the egg with the milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork but do not beat. Gently stir in the OREO Cookie Pieces.

  4. 4

    Divide the batter between the 12 muffin cases. Immediately bake for about 25 minutes or until well risen and golden. Leave to cool.

  5. 5

    When the muffins have cooled, pop the remaining 30 g of white chocolate into a disposable piping bag and melt in the microwave on a low setting. Casually pipe the white chocolate over the muffins and leave to set. Best eaten on day of baking.



  • 250 g plain flour
  • 3 tsp (15 g) baking powder
  • 150 g caster sugar
  • 140 g white chocolate
  • 1 egg
  • 225 ml semi skimmed milk
  • 60 ml vegetable oil
  • 100 g OREO Small Crushed Cookie Pieces

Nutritional Information

Typical valuesPer Serving
Energy1026.0 kJ
Energy245.2 kcal