Oreo Muffins
These Oreo Muffins are soft, chocolatey, and easy to make with simple ingredients. A cookies and cream lover’s dream!
Ingredients
Wet Ingredients
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 2 cups crushed Oreos crushed in a large zip-top bag; 1 cup for batter, 1 cup for topping
Instructions
Preparation
- Preheat the oven to 425°F and prepare a muffin pan by lining it with paper liners or lightly greasing each well.
Wet Mixture
- Whisk the eggs, sour cream, milk, vanilla, and vegetable oil together in a large bowl until smooth.
Dry Mixture
- Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a separate bowl.
- Add the dry ingredients to the wet ingredients and whisk until just combined without overmixing.
Add-ins
- Fold in the chocolate chips with a spatula until evenly distributed.
- Fold in 1 cup of the crushed Oreos as the final mix-in.
Baking
- Divide the batter evenly among 12 muffin wells, filling each about 3/4 full.
- Sprinkle the remaining 1 cup of crushed Oreos over the tops.
- Bake at 425°F for 5 minutes, then reduce the heat to 350°F (without opening the oven) and continue baking for 13–15 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These Oreo Muffins are soft, chocolatey, and easy to make with simple ingredients.
With crumbled Oreos mixed into the batter and sprinkled on top, they’re a cookies and cream lover’s dream!