Fluffy Oreo Muffins
These Oreo muffins make the best sweet treat. They have a fluffy chocolate muffin base filled with cookie chunks and a buttery Oreo crumb topping.
About these muffins
These Oreo muffins start with a dark chocolate base, made with cocoa powder and just enough sugar to balance the richness of the chocolate. Broken Oreo cookies are mixed right into the batter, so there are little surprise pocket in every bite. Then my favorite part, the crumbly Oreo streusel on top. It’s made with crushed cookies, butter, sugar, and a bit of flour to give it some crunch.
They bake up with beautifully domed tops, crisp edges, and a soft, chocolatey center speckled with cookie pieces.
Important ingredients
Baker’s Tips
- Don’t overmix: Stir until the dry ingredients are just incorporated. A few lumps are totally fine.
- Chill the batter (optional): A 30-minute rest can help with taller muffin tops.
Method
- Preheat the oven and line a muffin tin with paper muffin cups.
- Combine the streusel ingredients into a clumpy crumb.
- Whisk the dry ingredients (except for the oreos) together until there are no lumps.
- Whisk together the wet ingredients.
- Fold the dry ingredients into the bowl of wet ingredients.
Roughly chop the Oreos and fold them through.
Divide the muffin batter evenly in the muffin liners. They will be full. Pile on the strueusel, and bake.
Storage
Store these chocolate muffins loosely covered at room temperature for 3-4 days. They can also be frozen, wrapped tightly, or in an airtight container for up to 3 months.
More muffins to try
Chocolate Oreo Muffins
Ingredients
Streusel
- 4 Oreo cookies
- 32 g all-purpose flour
- 35 g unsalted butter
- 25 g granulated sugar
- 1/8 teaspoon salt
Muffins
- 250 g all-purpose flour
- 30 g unsweetened cocoa powder natural
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 200 g granulated sugar
- 180 g sour cream room temperature
- 105 g neutral vegetable oil
- 120 g milk room temperature
- 1 teaspoon vanilla paste or extract
- 14 Oreo cookies chopped into chunks
Instructions
- Preheat the oven to 425°F/220°C. Line a muffin tin with paper muffin cups.
- Crush the 4 oreos for the struesel into small pieces. Combine softened butter, granulated sugar, all-purpose flour, and crushed Oreos in a small bowl. Use a fork or your fingers to combine it into coarse crumbs. Set aside. 4 Oreo cookies, 32 g all-purpose flour, 35 g unsalted butter, 25 g granulated sugar, 1/8 teaspoon salt
Muffins
- Chop the remaining oreos into big chunks and set aside. 14 Oreo cookies
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl and whisk. Set the flour mixture aside. 250 g all-purpose flour, 30 g unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add oil, granulated sugar, eggs, milk, sour cream and vanilla in a large bowl. Whisk until combined. 105 g neutral vegetable oil, 2 large eggs, 200 g granulated sugar, 180 g sour cream, 120 g milk, 1 teaspoon vanilla paste
- Add the flour mixture to the wet ingredients and fold them gently with a rubber spatula. Fold the Oreo chunks through the batter.
- Divide the muffin batter evenly in the muffin liners. They will be full. Generously pile the Oreo streusel on top of each muffin.
- Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 18-20 minutes or until the tops of the muffins spring back when lightly pressed in the center and a toothpick inserted comes out clean.
- Let the muffins sit in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Can I replace oil with butter? The same amount?
Yup 1/2 cup of melted butter (113g). Though the muffins will be a little drier than when made with oil.