1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
   300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
2. In a large bowl whisk together the melted butter and sugar until they’re well combined.
   113 grams salted butter melted, 250 grams granulated sugar
3. Add in one egg and aggressively whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
   3 large eggs room temperature
4. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
   170 grams Greek Yogurt, 1 Tbsp pure vanilla extract or vanilla bean paste
5. Add in the heavy whipping cream and whisk until it’s completely smooth.
   180 mL heavy cream room temperature
6. Add in the dry ingredients and mix just until the last streak of flour is incorporated.
7. Roughly chop the Oreos and add the chunks to the batter but don't add all the tiny crumbs, save them for the topping.
   12 roughly chopped Oreos minus the crumbs
8. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.

Topping

1. Place the rest of the Oreos with the previous Oreo crumbs in the food processor and pulse until they're ground up.
   5 Oreos ground
2. Preheat the oven to 425F (218C) and line 12 muffins tins.
3. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
4. Sprinkle each muffin with 1-2 Tbsp of the Oreo crumbs and press it into the batter a little.
5. Bake for 5 minutes and then reduce the oven temperature to 375F (190C) and bake for about 10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
6. Remove from the oven and allow to cool for at least 10-20 minutes before removing from the pan.
7. Combine the milk, vanilla and powdered sugar in a bowl and whisk until it's completely smooth. Top the muffins with the icing before serving.
   15 mL milk, 1/2 tsp vanilla extract, 90 grams powdered sugar