If you have a sweet tooth craving that combines the rich decadence of chocolate and the nostalgic crunch of cookies, this Oreo Muffins Recipe is exactly what you need. Imagine biting into a soft, moist muffin bursting with chocolate chips and pieces of classic Oreos, creating a playful symphony of flavors and textures. This recipe turns everyday ingredients into a crowd-pleasing treat that’s perfect for breakfast, snack time, or dessert. Trust me, once you try these muffins, you’ll find yourself reaching for them again and again!
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieve the perfect balance of flavor, moistness, and that distinct Oreo crunch in every bite. Each component plays a vital role in making these muffins truly magical.
- All-purpose flour: The base of the muffin providing structure and a tender crumb.
- Unsweetened cocoa powder: Adds deep chocolate flavor and rich color; Dutch-process is a great choice for smoother taste.
- White granulated sugar: Sweetens and helps create a tender texture.
- Baking powder: Leavens the muffins to rise beautifully and stay fluffy.
- Baking soda: Enhances rise and helps balance acidity.
- Salt: Brings out all the flavors, balancing sweetness perfectly.
- Semi-sweet chocolate chips: Little pockets of melted chocolate goodness throughout each muffin.
- Oreo pieces: Provide that signature cookie crunch and flavor everyone loves.
- Oil: Keeps the muffins moist and soft; canola or vegetable oil works best.
- Sour cream: Adds richness and tenderness, keeping the crumb light yet moist.
- Pure vanilla extract: Infuses warmth and depth into the batter.
- Large eggs: Bind ingredients while contributing to fluffiness.
- Buttermilk: Reacts with baking soda for lift and adds a gentle tang to balance sweet flavors.
How to Make Oreo Muffins Recipe
Step 1: Prepare Oreo Pieces
Start by chopping your Oreos into small and medium-sized pieces using a food processor, or if you don’t have one handy, just place them in a large sealed bag and crush gently with a rolling pin. These pieces will give your muffins irresistible crunch and bursts of cookie flavor throughout.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder for a smooth batter. Add the sugar, baking powder, baking soda, salt, your chopped Oreo pieces, and semi-sweet chocolate chips. Give these ingredients a gentle toss to evenly distribute the mix-ins and leavening agents.
Step 3: Mix Wet Ingredients
Grab a separate medium bowl and whisk together the oil, sour cream, vanilla extract, eggs, and buttermilk. The combination of these wet ingredients ensures your muffins come out moist with a tender, melt-in-your-mouth crumb.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients bowl and carefully fold them together using a rubber spatula. The key to tender muffins is gentle mixing—stop as soon as the dry ingredients are just incorporated to avoid overmixing and tough muffins.
Step 5: Rest the Batter
Cover your batter with plastic wrap and let it rest for 40 minutes. This important step allows the cocoa powder to hydrate fully and the baking powder and soda to activate, which will give you a lighter, better-risen muffin.
Step 6: Prepare and Ice the Muffin Pan
Preheat your oven to 425°F and line a 12-cup muffin pan with 6 liners, filling every other cup to allow space for rising and easy handling. Using a 2-ounce cookie scoop, fill the liners generously and top each muffin with extra Oreo pieces for that eye-catching crunch on top.
Step 7: Bake and Cool
Bake your muffins for 5 minutes at 425°F to give them a burst of initial heat, then lower the oven temperature to 375°F and bake for another 15-19 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let your muffins cool in the pan for 10 minutes before transferring to a wire rack; this step helps them set perfectly without falling apart.
How to Serve Oreo Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of chocolate glaze takes these muffins from delightful to showstopper in seconds. You could also press a mini Oreo on top of each muffin right after baking for an adorable finishing touch.
Side Dishes
Pair these Oreo muffins with a tall glass of cold milk or a creamy hot chocolate to enhance the chocolatey experience. Fresh berries or a dollop of whipped cream also complement the richness by adding a fresh contrast.
Creative Ways to Present
Set these muffins out on a tiered dessert stand for parties or package them in cute paper bags tied with ribbons for gifting. You can also slice a muffin horizontally and turn it into an Oreo muffin ice cream sandwich for a playful twist.
Make Ahead and Storage
Storing Leftovers
After baking, store leftover Oreo muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and moist while maintaining their delicious flavors.
Freezing
You can freeze these muffins by wrapping each one individually in plastic wrap and placing them in a freezer bag. They’ll stay fresh for up to 3 months and thaw quickly at room temperature or in the microwave.
Reheating
To warm up your muffins, pop them in the microwave for about 15-20 seconds or heat in a preheated oven at 350°F for 5-7 minutes. Reheating brings back their soft crumb and melty chocolate chips beautifully.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic buttermilk’s acidity. Let it sit for 5 minutes before using to get that perfect tang and rise.
Is it okay to substitute sour cream with plain Greek yogurt?
Absolutely! Plain Greek yogurt works wonderfully as a substitution for sour cream in this Oreo Muffins Recipe, providing similar moisture and tang.
Can I use gluten-free flour for this recipe?
Yes, gluten-free all-purpose flour blends can be used, but make sure they contain xanthan gum or another binder to achieve the right texture in your muffins.
How can I prevent Oreos from sinking to the bottom during baking?
Coating the Oreo pieces and chocolate chips lightly with flour before folding them into the batter helps keep them suspended, giving you Oreo goodness in every bite.
What type of chocolate chips should I use?
Semi-sweet chocolate chips are recommended here to balance the sweetness of the sugar and Oreos, but feel free to experiment with milk chocolate or dark chocolate for a different flavor profile.
Final Thoughts
This Oreo Muffins Recipe is a wonderful way to bring a smile to anyone’s face—whether for an indulgent breakfast or a comforting snack. The blend of fluffy cocoa batter, melty chocolate chips, and crunchy Oreo pieces is truly irresistible. I cannot recommend these enough; they’re easy to make and hard to resist. Give them a try and watch them become a beloved favorite in your recipe collection!
Print
Oreo Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these rich, moist Oreo Muffins packed with semi-sweet chocolate chips and crunchy Oreo pieces. Perfectly balanced with cocoa powder and a hint of vanilla, these muffins feature a tender crumb thanks to sour cream and buttermilk. Ideal for breakfast, snacks, or dessert, they combine classic cookie flavors in a soft, fluffy muffin form.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder (preferably Dutch-process)
- 1 cup White granulated sugar
- 3/4 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Semi-sweet chocolate chips (plus more for topping)
- 1 cup Oreo pieces (plus more for topping)
Wet Ingredients
- 1/2 cup Oil (canola or vegetable oil)
- 1/2 cup Sour cream (room temperature or plain Greek yogurt)
- 1 teaspoon Pure vanilla extract
- 2 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
Instructions
- Blend Oreos: Use a food processor or place the Oreos in a large bag and crush them with a rolling pin until you achieve small and medium-sized pieces. Set aside.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add the white sugar, baking powder, baking soda, salt, semi-sweet chocolate chips, and the Oreo pieces you just crushed. Stir to combine and set this mixture aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the oil, sour cream, pure vanilla extract, eggs, and buttermilk until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the batter just until all ingredients are combined. Be careful not to overmix, as this can make the muffins dense.
- Rest the Batter: Cover the batter bowl with plastic wrap and let it rest for 40 minutes to develop flavor and improve texture. Meanwhile, preheat your oven to 425°F. Line a 12-cup muffin pan with 6 muffin liners.
- Scoop Batter: Using a 2-ounce cookie scoop, fill each muffin liner evenly with the batter until full. Sprinkle additional Oreo pieces on top of each muffin for extra crunch and visual appeal.
- Bake: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes. Then lower the temperature to 375°F and continue baking for 15 to 19 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins: After baking, allow the muffins to sit in the hot pan for 10 minutes. Then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Allowing the batter to rest before baking helps improve the muffins’ texture and tenderness.
- Do not overmix the batter to avoid dense muffins; gentle folding is key.
- Use room temperature ingredients to ensure proper blending and rising.
- For extra fudgy muffins, add more chocolate chips on top before baking.
- These muffins are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
