These bakery-style Oreo Muffins pair rich chocolate with the classic flavor of cookies and cream. They're perfectly soft and sweet with a crunchy cookie topping and come together easily with simple ingredients.
Recipe Summary
- What They Are: Soft, chocolatey bakery-style muffins packed with crushed Oreos inside and on top.
- Why You’ll Love Them: Big cookies-and-cream flavor, simple ingredients, no mixer needed.
- Texture & Flavor: Moist, fluffy chocolate crumb with a crunchy Oreo topping.
- Pro Tip: Fill muffin wells about ¾ full and start baking at 425°F for tall, bakery-style domes.
- Storage: Keep in an airtight container at room temp for 2–3 days, or freeze up to 2 months.
- Serving Ideas: Perfect with hot chocolate, brunch spreads, or kids’ party treats.
If you love anything cookies and cream, these Oreo cookie muffins are sure to earn a permanent spot in your baking rotation.
Not only are they topped with crushed Oreos, but you’ll find cookie pieces stuffed inside too! Plus, the batter is easy to whip up, so you can bake a batch whenever the craving hits.
For more easy baking recipes, check out this cottage cheese banana bread and chocolate cherry dump cake next.
Why You Will Love This Recipe
- Bakery-Style: This Oreo muffins recipe creates moist and fluffy muffins, just like you’d get at the bakery but made right in your own kitchen.
- Perfect Flavor Pairing: Chocolate muffins stuffed with chocolate chips and Oreos and then topped with more Oreos bring the flavors of rich chocolate and cookies and cream together for a delicious, crowd-pleasing treat.
- Easy to Make: The muffin batter comes together easily with simple ingredients and no mixer needed!
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Ingredients
- Dry Ingredients: All-purpose flour provides structure, sugar provides sweetness, cocoa powder adds chocolate flavor, baking powder and baking soda help the muffins rise properly, and salt balances and enhances the flavors.
- Wet Ingredients: Eggs, sour cream, milk, and vegetable oil keep the muffins moist, while vanilla extract enhances the chocolate and cookies and cream flavors.
- Chocolate Chips: I used semi-sweet chocolate chips, but you can use dark or milk chocolate chips if that’s what you’ve got on hand.
- Oreos: You’ll need crushed Oreo cookies for mixing into the batter and sprinkling on top. If you have another brand of chocolate creme sandwich cookies, feel free to use them.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum and gluten-free Oreo cookies or another brand you like.
- Mint Chocolate: Add a few drops of peppermint extract to the batter and use crushed mint Oreo cookies for a minty twist.
- Chocolate Peanut Butter: Go with peanut butter Oreos and mix about ¼ cup room temperature or warmed creamy peanut butter into the batter.
How to Make Oreo Muffins
To get started making these cookies and cream muffins, preheat your oven to 425°F and line a standard muffin tin with paper liners or lightly grease each well.
Step 1: Mix the dry ingredients. Add flour, sugar, cocoa powder, salt, baking powder, and baking soda to a bowl and whisk to combine.
Step 2: Mix the wet ingredients. Add oil, milk, eggs, sour cream, and vanilla to a separate bowl and whisk together.
Step 3: Combine. Pour the dry ingredient mixture into the wet ingredient mixture and mix together.
Step 4: Add the mix-ins. Fold the chocolate chips into the batter, followed by crushed Oreos.
Step 5: Fill the muffin tin. Divide the batter between the 12 wells in the prepared muffin tin.
Step 6: Top and bake. Sprinkle crushed Oreos on the top of each muffin and bake for 5 minutes. Lower the heat to 350°F and bake for another 13-15 minutes. Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack.
Expert Tips
- Start hot: The hot start at 425°F helps the muffins rise quickly and form those bakery-style domes.
- Fill the wells about ¾ full: Underfilling can lead to flat muffins, while overfilling may cause them to spill over. A ¾ fill gives the best rise and shape.
- Storing: Muffins are best kept in an airtight container at room temperature for up to 2-3 days. For longer storage, you can keep them in the fridge for up to 5 days. You can also freeze them, individually wrapped, for up to 2 months. Bring them to room temperature before serving.
Serving Suggestions
- Enjoy one of these Oreo muffins with a mug of this oat milk hot chocolate, or try a spiked hot chocolate with this homemade Bailey’s Irish cream.
- Serve them for a weekend brunch with chocolate covered pineapple and dill pickle deviled eggs.
- Make them for a children’s party along with these buggy fruit kabobs for a fun treat.
Oreo Muffins Recipe FAQs
Improper measuring and overmixing can lead to dry muffins. Be sure to use the spoon and level method to measure your flour and mix until just combined (a few lumps are OK).
Yes! Use a mini muffin tin and bake at 350°F for 8-10 minutes after the initial high heat step or until a toothpick comes out clean or with a few moist crumbs.
More Delicious Chocolate Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Oreo Muffins
Ingredients
- 2 large eggs
- ¾ cup sour cream 170g
- ½ cup milk 120ml
- 2 teaspoons vanilla extract 10ml
- 1 ¾ cups all-purpose flour 210g
- ¾ cup unsweetened cocoa powder 60g
- 1 cup granulated sugar 200g
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup vegetable oil
- 2 cups crushed Oreos crushed in a large zip-top bag; 1 cup for batter, 1 cup for topping
Instructions
- Preheat the oven to 425°F and prepare a muffin pan by lining it with paper liners or lightly greasing each well.
- Whisk the eggs, sour cream, milk, vanilla, and vegetable oil together in a large bowl until smooth.
- Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a separate bowl.
- Add the dry ingredients to the wet ingredients and whisk until just combined without overmixing.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Fold in 1 cup of the crushed Oreos as the final mix-in.
- Divide the batter evenly among 12 muffin wells, filling each about ¾ full.
- Sprinkle the remaining 1 cup of crushed Oreos over the tops.
- Bake at 425°F for 5 minutes, then reduce the heat to 350°F (without opening the oven) and continue baking for 13–15 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use the spoon and level method to measure the flour, rather than scooping directly from the bag.
- If you want to make mini muffins, bake in a mini muffin tin for 8-10 minutes at 350°F after the initial 5-minute bake at 425°F.
- For the best texture, store muffins in an airtight container at room temperature for up to 2-3 days. They can be refrigerated or frozen for longer storage, if needed.
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