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1
Position rack in center of oven and preheat to 375 degrees.
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2
Spray tins with Pam or use paper liners.
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3
If using silicone muffin tins, spray as directed, then place on a baking sheet.
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4
Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
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5
In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
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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.
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7
Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
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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.
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9
Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
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10
Stir in oreos, using a wooden spoon.
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11
Stir in flour mixture until moistened.
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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.
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13
Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
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14
Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
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15
Bake for 25 minute or until tops are bumpy and speckled golden brown.
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16
Set pan on a wire rack to cool for 10 minute.
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17
Gently rock muffins back and forth to release it.
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18
Remove from pan and let cool 5 min more before serving.
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19
Cool completely before storing or freezing.
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20
Will stay fresh at room temp for up to 2 days or frozen for 2 months.
