Fluffy Oreo Muffins
These Oreo muffins make a great snack—a fluffy chocolate muffin base filled with cookie chunks and a buttery Oreo crumb topping.
The base of these fluffy muffins is rich and chocolatey, increasing even more with chunks of Oreo cookie throughout the batter. It’s a super simple batter to make by hand.
I love adding a crunchy Oreo streusel on the top to add texture and more Oreo flavor. Perfect for enjoying wth your morning coffee.
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Ingredients
Here’s what you need for this Oreo muffins recipe. Find the full ingredient list written in the printable recipe card at the bottom of the post.
- All-purpose flour: The base for the dry ingredients.
- Unsweetened cocoa powder: Gives the muffin batter its chocolate flavor.
- Vegetable oil or canola oil: For moist and tender muffins.
- White sugar: Sweetens the muffins.
- Large eggs: For binding and texture.
- Vanilla extract or paste Adds a hint of vanilla flavor which pairs well with chocolate
- Plain or Greek yogurt: For added moisture and creates a better rise
- Whole milk: Loosens the batter.
- Baking soda and baking powder: For the rise.
- Crushed Oreo crumbs and Oreo cookie pieces. For the Oreo streusel and chunks of Oreo inside the muffin
- Unsalted butter – For the Oreo struesel
Method
Preheat the oven to 425°F/220°C. Line a muffin tin with paper muffin cups.
Combine softened butter, granulated sugar, all-purpose flour, and crushed Oreos for the streusel in a small bowl. Use a fork or your fingers to combine it in a coarse crumbs. Set aside.
Muffins
Combine flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl and whisk. Set the flour mixture aside.
Add oil, granulated sugar, eggs, milk, yogurt, and vanilla in a large bowl. Use a whisk or a fork to whisk until combined.
Add the flour mixture to the wet ingredients and fold them gently with a rubber spatula.
On a board, roughly chop the remaining Oreos into chunks. Fold through the pieces of Oreo cookies.
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 20-22 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.
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.
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Chocolate Oreo Muffins
These Oreo muffins make a great snack—a fluffy chocolate muffin base filled with cookie chunks and a buttery Oreo crumb topping.
Ingredients
Streusel
- 4 Oreo cookies, crushed
- 32g (1/4 cup) all-purpose flour
- 35g (2 1/2 Tablespoons) unsalted butter
- 25g (2 Tablespoons) granulated sugar
- 1/8 teaspoon salt
Muffins
- 250g (2 cups) all-purpose flour
- 30g (1/3 cup) unsweetened natural cocoa powder
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 200g (1 cup) granulated sugar
- 180g (3/4 cup) plain yogurt or Greek yogurt (or use sour cream)
- 105g (1/2 cup) neutral vegetable oil
- 120g (1/2 cup) milk
- 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.
- Combine softened butter, granulated sugar, all-purpose flour, and crushed Oreos for the streusel in a small bowl. Use a fork or your fingers to combine it into coarse crumbs. Set aside.
Muffins
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl and whisk. Set the flour mixture aside.
- Add oil, granulated sugar, eggs, milk, yogurt, and vanilla in a large bowl. Whisk until combined.
- 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 20-22 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 313mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 6g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
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.