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Oreo Muffins Recipe

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4 from 22 reviews

Delight in these rich and moist Oreo Muffins, combining the decadent flavors of cocoa, semi-sweet chocolate chips, and crunchy Oreo cookies. Perfect for breakfast, snack time, or dessert, these muffins are easy to make and sure to satisfy chocolate lovers.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups granulated sugar

Wet Ingredients

  • 2 eggs
  • ½ cup salted butter (melted and cooled)
  • 1 teaspoon vanilla extract
  • 1 ½ cup buttermilk
  • 1 cup sour cream

Add-ins and Toppings

  • 1 cup semi-sweet chocolate chips
  • 2 cups crushed Oreo cookies (divided)

Instructions

  1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375°F (190°C). Line muffin tins with cupcake liners or spray them with non-stick cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, and granulated sugar. Set aside.
  3. Mix Wet Ingredients: In a separate larger bowl, beat or whisk the eggs, melted and cooled salted butter, vanilla extract, buttermilk, and sour cream until well combined.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredients into the bowl with the wet ingredients. Stir gently just until the batter is combined; it’s okay if the batter is lumpy—overmixing can make the muffins tough.
  5. Fold in Chocolate Chips and Oreos: Carefully fold in the semi-sweet chocolate chips and half of the crushed Oreo cookies. Hold back a few chocolate chips and Oreo pieces for topping the muffins later.
  6. Fill Muffin Tins and Add Toppings: Spoon the batter into the prepared muffin tins, filling each cupcake liner about ¾ full. Top each muffin with a few reserved chocolate chips and Oreo pieces to add extra texture and flavor.
  7. Bake the Muffins: Place the muffin tins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool the Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the liners.

Notes

  • Do not overmix the batter to ensure tender, fluffy muffins.
  • You can substitute regular milk for buttermilk by adding 1½ tablespoons of lemon juice or vinegar to the milk and letting it sit for 5 minutes.
  • Muffins are best eaten within 2 days but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Use cupcake liners to make cleanup easier and for a better presentation.
  • For extra Oreo crunch, add some crushed Oreos to the batter as well as on top.

Find it online: https://recipethrive.com/oreo-muffins-recipe/