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Oreo muffins on a cooling rack and the one in the front has the wrapper off and a bite taken.

Oreo Muffins

These Oreo Muffins are soft, chocolatey, and easy to make with simple ingredients. With crumbled Oreos mixed into the batter and sprinkled on top, they’re a cookies and cream lover’s dream!
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Course: Dessert
Cuisine: American
Keyword: Oreo Cookie Muffins, Oreo Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 20 minutes
Total Time: 55 minutes
Servings: 12 muffins
Calories: 568kcal
Author: Karen

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.

Nutrition

Calories: 568kcal | Carbohydrates: 70g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 364mg | Potassium: 429mg | Fiber: 6g | Sugar: 40g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 7mg
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