Cookie dough muffins, a divine fusion of flavors and textures. Experience the perfect blend of soft muffin texture and indulgent cookie dough flavor with there’s cookie dough muffins. This recipe doubles the delight offering a rich and satisfying treat that is ideal for any occasion.
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before cooking
Equipment
Variations of this recipe
brown butter
tips
questions
process
more recipes
full recipe
printable recipe
Before cooking
Click here to check all the equipment we used to make this recipe.
– start by assembling all your ingredients, measure each ingredients using a food scale or measuring cups and spoons to ensure accuracy. In one side, place all the muffin ingredients and on the other side, place all the ingredients you need for the cookie dough, this way you won’t accidentally use the wrong ingredients and quantity.
– allow all the ingredients to reach room temperature. This ensures smooth blending and better baking results.
– prepare separate bowls, to make the muffins we are gonna need two separate bowls, one for the wet ingredients and the other one for all the dry ingredients.
– make sure you have all the necessary equipment to make this recipe.
Equipment
You’ll need to make cookie dough muffins
- saucepan, for browning the butter and toasting the flour.
- mixing bowls, you need at least two.
- whisk, for combining ingredients smoothly.
- sieve, to sift dry ingredients ensuring a lump free consistency.
- measuring cups and spoons, for precise measurements.
- food scale, for accuracy in measuring ingredients.
- silicone spatula, for stirring and scraping down the sides of the bowl.
- muffin tin, esencial for baking, we are using a jumbo size pan.
- muffin liners, to line the muffin tin making removal easier and presentation neater, use jumbo size.
- cooling rack, for cooling the muffins after baking.
variations of this recipe
-add chocolate Chips to the muffin batter
-make frosting and add it on top
-use orange zest for a more citrusy flavor
-chop some nuts for a crunchy texture
Brown butter
The secret ingredient that elevates these cookie dough muffins from ordinary to extraordinary is brown butter. The process of browning butter involves gently heating it until the milk solids Caramelize, resulting in a deep golden hue and a nutty aromatic flavor.
how to brown butter?
-place the butter in a medium sized saucepan over medium heat, use a light colored pan if possible to better monitor the color change. As the butter melts, stir it continuously with a spatula.
-the butter will first melt isn’t a yellow liquid, then foam as the water content evaporates. Continue stirring and watch closely.
-as the butter evaporates, the butter will begin to turn golden brown and you’ll notice a nutty aroma. This is the milk solids browning. Once the butter has a deep golden brown color ( not burnt! ) and the foam subsides, remove it from the heat. This takes about 5 to 8 minutes.
Something important you should know is if you brown (example) 100 grams of butter, some water will evaporate and you’ll end up with about 80-90 grams of butter at the end so make sure to always brown some extra butter.
Tips
Here you can find the best tips on how to make cookie dough muffins.
- ( muffin batter) In one bowl mix the dry ingredients and in a separate bowl, the wet ingredients. Then you can combine them together, we don’t wanna over mix the batter.
- Make brown butter for the edible cookie dough.
- ( cookie dough ) when making brown butter, use a light colored pan to see the butter changing its color. If you use a dark pan or skillet you can’t see the color changing and you could burn the butter:(
- ( cookie dough ) whip the Butter and sugar together with a whisk for about 4 minutes, this will make the dough extra fluffy.
- ( cookie dough ) toast the flour in a pan from 7 to 10 minutes to make sure it’s safe to eat.
- you can add chocolate chips to the batter / cookie dough.
- first, bake at 210 C 410 F for 13 minutes, so they can rise and then lower the temperature to 170 C 340 F for 4 minutes so they can cook completely.
- Check with a wooden toothpick to see if the cookie dough muffins are fully cooked, all ovens are different so it’s better to always check. Insert the wooden toothpick at the center, if it comes out with crumbs note wet batter, it’s ready.
Questions
is it necessary to toast the flour?
Yes, toasting the flour ensures safety, especially for raw cookie dough ( it would not have enough time to cook in the oven that’s why we need to be safe ). Toasting the flour also enhances its flavor.
How can i prevent my muffins from drying out?
Make sure you’re using accurate measurements and you’re not over baking them. Avoiding over baking is crucial to maintaining moisture.
Can i freeze the muffins?
Yes! After you bake the cookie dough muffins, allow them to cool down in a cooling rack then, place them inside of a ziplock bag. Make sure to add date and name to easily identifícate the product. To avoid freezer burn, place the ziplock bag inside of a food container.
Can the cookie dough be prepared ahead of time?
yes you can prepare it a day in advance and store it in the refrigerator for added convenience. Make sure to leave it at room temperature an hour before you start preparing the muffins so you can easily shape the dough.
What type of oil should i use for this recipe?
I recommend you use a neutral flavor oil such as sun flower oil, I personally dislike canola oil but if that’s what you typically use or like you could also use it.
Process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
Muffin batter
- 175 grams all purpose flour
- 140 grams granulated sugar
- 5 grams baking powder
- 3 eggs
- 80 grams sunflower oil
- 80 grams milk
- 1 tablespoon vanilla extract
cookie dough
- 60 grams butter
- 40 grams brown sugar
- 30 grams milk
- 75 grams all purpose flour
- 1/2 tablespoon dry milk powder ( optional )
- 50 grams chocolate chips ( optional )
- sugar to sprinkle on top of each muffin
Step by step
muffin
1)First step, dry ingredients
In a large bowl whisk together all purpose flour, sugar and baking powder until well combined.
2)Second step, wet ingredients
In a separate bowl, whisk the eggs, oil, milk and vanilla extract until they are homogeneous.
3)Third step, mix them together
Now, pour the wet ingredients into the dry ingredients, using a spatula fold them together gently. Mix just unfurl incorporated to avoid overworking the batter which can lead to tough muffins.
Cookie dough
4)Forth step, Brown the butter
Place the butter in a medium sized pan for even melting. Heat the butter over medium flame stirring gently but continuously with a silicone spatula. Observe closely as it transitions from a pale yellow to a deep golden brown color. You’ll notice a distinct nutty aroma. Let it cool slightly before using.
5)Fifth step, Butter with sugar
In a mixing bowl, combine the brown sugar with the butter, whisk for about 4 minutes or until the mixture is creamy and throughly blended.
6)Sixth step, Toast flour
Place all purpose flour and dry milk powder in a dry skillet, toast over medium low hear stirring often to prevent burning until it achieves a light golden color. After toasting, sift the flour to eliminate any clumps and ensure an even texture.
7)Seventh step, cookie dough
gradually add the toasted flour with the milk powder, milk and combine until smooth. Once the cookie dough is not hot anymore you can add chocolate chips if you want . Preheat the oven at 210 C ( 410 F ).
bake
8)Eight step, bake
Line a muffin tin with paper liners, fill each liner halfway with the muffin batter and place small balls of the prepared cookie dough on each cup. Add more batter and cookie dough on top until you reach the top. Sprinkle some extra sugar on top before baking.
Place the muffins in the preheated oven and bake at 210 C ( 410 F ) for about 13 minutes, then after 13 minutes reduce the oven temperature to 170 C ( 340 F ) and bake for an additional 4 minutes, ensuring they cook through without burning.
9)Ninth step, cooling process
Once baked, allow the muffins to rest in the tin for about 5 minutes to set their structure, carefully transfer them to a cooling rack to cool completely.
These muffins are best served warm or at room temperature, enjoy them with a glass of milk or your morning coffee.
Cookie dough muffins
Equipment
- saucepan, for browning the butter and toasting the flour.
- mixing bowls, you need at least two.
- whisk, for combining ingredients smoothly.
- sieve, to sift dry ingredients ensuring a lump free consistency.
- measuring cups and spoons, for precise measurements.
- food scale, for accuracy in measuring ingredients.
- silicone spatula, for stirring and scraping down the sides of the bowl.
- muffin tin, esencial for baking, we are using a jumbo size pan.
- muffin liners, to line the muffin tin making removal easier and presentation neater, use jumbo size.
- cooling rack, for cooling the muffins after baking.
Ingredients
Muffin batter
- 175 grams all purpose flour
- 140 grams granulated sugar
- 5 grams baking powder
- 3 eggs
- 80 grams sunflower oil
- 80 grams milk
- 1 tablespoon vanilla extract
cookie dough
- 60 grams butter
- 40 grams brown sugar
- 30 grams milk
- 75 grams all purpose flour
- 1/2 tablespoon dry milk powder optional
- 50 grams chocolate chips optional
- sugar to sprinkle on top of each muffin
Instructions
muffin
1)First step, dry ingredients
- In a large bowl whisk together all purpose flour, sugar and baking powder until well combined.
2)Second step, wet ingredients
- In a separate bowl, whisk the eggs, oil, milk and vanilla extract until they are homogeneous.
3)Third step, mix them together
- Now, pour the wet ingredients into the dry ingredients, using a spatula fold them together gently. Mix just unfurl incorporated to avoid overworking the batter which can lead to tough muffins.
Cookie dough
4)Forth step, Brown the butter
- Place the butter in a medium sized pan for even melting. Heat the butter over medium flame stirring gently but continuously with a silicone spatula. Observe closely as it transitions from a pale yellow to a deep golden brown color. You’ll notice a distinct nutty aroma. Let it cool slightly before using.
5)Fifth step, Butter with sugar
- In a mixing bowl, combine the brown sugar with the butter, whisk for about 4 minutes or until the mixture is creamy and throughly blended.
6)Sixth step, Toast flour
- Place all purpose flour and dry milk powder in a dry skillet, toast over medium low hear stirring often to prevent burning until it achieves a light golden color. After toasting, sift the flour to eliminate any clumps and ensure an even texture.
7)Seventh step, cookie dough
- gradually add the toasted flour with the milk powder, milk and combine until smooth. Once the cookie dough is not hot anymore you can add chocolate chips if you want . Preheat the oven at 210 C ( 410 F ).
bake
8)Eight step, bake
- Line a muffin tin with paper liners, fill each liner halfway with the muffin batter and place small balls of the prepared cookie dough on each cup. Add more batter and cookie dough on top until you reach the top. Sprinkle some extra sugar on top before baking.
- Place the muffins in the preheated oven and bake at 210 C ( 410 F ) for about 13 minutes, then after 13 minutes reduce the oven temperature to 170 C ( 340 F ) and bake for an additional 4 minutes, ensuring they cook through without burning.
9)Ninth step, cooling process
- Once baked, allow the muffins to rest in the tin for about 5 minutes to set their structure, carefully transfer them to a cooling rack to cool completely.
- These muffins are best served warm or at room temperature, enjoy them with a glass of milk or your morning coffee.
Nutrition
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