Cookies & Cream Muffins

with Momofuku Milk Crumbs

I hope that you guys all watched my new Sichuan Wonton video that I made with Diana from Appetite for China! I had such a fun time making it and have been dreaming of those wontons ever since, so do yourself a favor and check it out. I’ve even see a few people post about making them already, and to them I say, congratulations! I know you ate well that day. To the rest of you, don’t miss out! Wontons are way easier to make than I had originally anticipated, and after a few minutes, I felt like I could fold 100 of them without any problems. I know you’ll feel the same way. Anyway, aside from my excitement over how cool our new video is (and what a great job Kramer did editing it all by himself – what a trooper), I’ve been insanely busy. I feel like by the time I get up, get dressed, go to work, come home, (sometimes) go to the gym, take a shower, make and eat dinner, and work on editing some photos or some other thing that needs to be done for this blog, I have about 30 to 60 minutes to just relax before heading to bed and doing the whole thing over again. I know I talk about my schedule a lot, but obviously it’s pretty much all that I think about, given all I do is think about what I have time for, how I’m going to accomplish this or do that, or how one decision is going to affect the rest of what I do on a day-to-day basis.

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Watching the farmer’s market set up in Union Square before work.

I bring this up because I have yet again decided to push what I am capable of doing to the limit, and this time it involves my mortal enemy: public speaking. I’ve done a few cooking demonstrations, competitions, and whatnot, but this is going to be me, all alone, speaking and doing a light demo in front of people…which I have never really done without other people up there with me. It’s for a series called Dish, and it takes place on May 1st at the Housing Works Bookstore Cafe in Soho. I hope that if any of you happen to be in New York during that time, or even better, actually live in the city, that you’ll stop by, watch me talk about blogging and the like, and say hello! If anything, I’m making a dish, so you’ll get to try a little bite of what I’ve got to offer. It’ll be worth your time! Plus, all donations from the event go to benefit Housing Works’ programs to assist men, women, and children living with or affected by homelessness and HIV/AIDS. The suggested donation is $5, but even just coming to support the cause is helpful!

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As I said, I am always busy and never have a free moment. I do it to myself. For example, I took a Momofuku baking class about a month ago with my friend Emily, and it was a ton of fun. We made milk crumbs, cake crumbs, watched Christina Tosi herself bake and frost a cake, and made blueberry cream cookies to take home. It was informative and I really learned a lot, plus, there was free beer! Who doesn’t love an ice cold beer, especially when there are free buckets of it? We took our crumbs home, and as suggested, I froze mine to bake with later. I finally got around to pulling them out of the freezer a few weeks ago, and figured that they were begging to be used in a cookies and cream type concoction. The muffins themselves are wonderfully chocolatey, as they use both cocoa powder and melted chocolate, the white chocolate is creamy and smooth, while the star of the show, the Milk Crumbs, are crunchy and honestly, taste just like milk. These are your childhood wrapped up in breakfast form. Enjoy these muffins with a big iced coffee and you’ll be in nostalgia mode for the rest of your day.


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The trees are finally blooming NY, but that’s not nearly as exciting as giant calamari, amazing fish sauce flavored chips, and 99 cent Crazy Stallion.

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Ah, milk crumbs. You’ve got to love them.

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Alright, so – melt together your chocolate and butter, whisk together your dry ingredients, and chop up your milk crumbs a bit.

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Fold 3/4 of your milk crumbs into your batter, reserving the rest to sprinkle on top of the muffins. Bake at 350 degrees F for 20-25 minutes, until set. If the milk crumbs are browning too much, cover the pans with foil.

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Allow to cool a bit and eat up!

Cookies & Cream Muffins
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 20 muffins
 

Moist chocolate muffins sprinkled with homemade Momofuku milk crumbs and white chocolate chips.
Ingredients
For the Milk Crumbs:
  • ¾ cup nonfat dry milk powder
  • ½ cup all purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • ¾ teaspoon kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, melted
For the Cookies & Cream Muffins:
  • 2 cups + 2 tablespoons all-purpose flour
  • ⅔ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cubed
  • 5 ounces dark chocolate, roughly chopped (or chocolate chips)
  • 1 and ¼ cups whole milk, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 recipe milk crumbs (see above)
  • 1 cup white chocolate chips

Instructions
For the Milk Crumbs:
  1. Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Combine milk powder, flour, sugar, cornstarch, and kosher salt in medium bowl, then toss to combine. Add in the butter and stir with a fork until large crumbs form.
  2. Spread the mixture evenly on your prepared sheet. Bake until the crumbs are dry and crumbly, but not browned – about 9-10 minutes. Cool the Milk Crumbs completely on the sheet before using. These can be made a week ahead and stored in an airtight container at room temperature, or up to three months ahead and stored in the freezer in an airtight container. Don’t bother thawing them out before using, I didn’t!
For the Cookies & Cream Muffins:
  1. Preheat your oven to 350 degrees F and line your muffin pans with muffins cups. Place your butter and 5 ounces of chocolate in a medium sized pot, place over medium-low heat, and stir constantly for 5-8 minutes or so, until melted. If you have a double boiler, definitely use that, but I find that as long as you keep a watchful eye over your chocolate, you can just melt it straight in the pot. When it is smooth, set aside and allow to cool for at least 15 minutes.
  2. In a separate bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt, then set aside. In the bowl of your mixer, beat together the milk, egg, and vanilla extract, then gradually add in the chocolate and butter mixture, stirring gently until combined (this is why your eggs and milk need to be at room temperature – if they are too cold, the chocolate will immediately harden and your batter will not be smooth).
  3. Add in your flour mixture, a bit at a time, mixing until the batter is just moistened. Roughly chop your Milk Crumbs, then reserve ⅓ of them for sprinkling on top of the muffins. Fold the remaining ⅔ of the crumbs into your batter. Sprinkle with the reserved ⅓ crumbs, then bake for 20-25 minutes, until a toothpick comes out clean and the tops are slightly crackled and set. Allow to cool completely in the tins before removing. These will keep well in an airtight container at room temperature for up to 3 days.

 

16 Responses

  1. I found your video very entertaining. You guys work so hard to produce such photography and video perfection. Love the addition of the milk crumbs to cupcakes little crunchy bits of milky heaven.

  2. I hear ya! There are not enough hours in the day. I haven’t even posted anything this week and can’t get around to it until my only free evening tomorrow. I’m amazed at how much you get done and how awesome your blog always is. The Dish series sounds really fun and these muffins look amazeballs!

  3. Cookies and cream is my favorite milkshake flavour, and I’m definitely willing to try it in muffin form. These look fabulous! Also, I loooove the video…great job! xo

  4. Congrats on the Dish gig! I also haaaaate public speaking, but I feel like it’s always so much easier once I am up there and get going. You’ll do great!

  5. I am totally fixated on the milk crumbs and the cereal milk from Christina Tosi. There’s a take on her cereal milk in coffee drink form in the latest grocery store check out cookbook from Pillsbury, which I think is absolutely hilarious. You should check it out.

  6. Woah. These muffins are seriously AMAZEBALLS. I love the idea of putting all the goodness of cookies and cream into a muffin… GENIUS!

  7. I made the blueberries and cream cookies recently and lved them but the milk crumbs are just out of this world. I just kept eating them and eating them.
    Good luck with your public speaking. I’m afraid of just about everything but I love public speaking. I get nervous before but once I’m up there, I’m so in the moment the fears just float away. You’ll do great! Just enjoy it :)
    o

  8. Tieghan says:

    Never enough time in the day! Never!!
    Good luck with the public speaking. I will do awesome!!

    These muffins sound and looks so good! I could eat these all day long!

  9. Ellen says:

    These. Look. Amazing.
    Who knew you could freeze cake crumbs? Definitely doing that sometime soon.

  10. omg, I’ve only seen cookies and cream cupcakes but cookies and cream muffins? they look delicious!! have not tried milk crumbs before and now I can’t wait to try em’!

  11. Sylvie says:

    Sydney, so exciting about May 1st! And these muffins look irresistible

  12. Good luck with you project!

  13. Lynna says:

    These muffins sound amazingggg. Cookies + cream is totally my thing. Good luck with your event! I would definitely check it out if I lived in NY. Unfortunately, I`m all the way in California!

  14. You are going to be amazing and I just wish I could come and watch you. Cookies and cream muffins? – Genius!

  15. Sasha says:

    The event sounds awesome! Congrats on the opportunity :) You’re a lucky lady.

    I’d love to come watch and meet you but I’m gonna be busy tomorrow… :/ meh

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