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
Scale
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.
