Cookies & Cream Muffins
Prep time
Cook time
Total time
Moist chocolate muffins sprinkled with homemade Momofuku milk crumbs and white chocolate chips.
Serves: 20 muffins
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
  • ¾ 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
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.
Recipe by The Crepes of Wrath at