Description
Delight in these rich and moist Oreo Muffins that combine the classic flavors of chocolate and cookies into a perfect breakfast or snack treat. Featuring pieces of Oreos folded into a luscious cocoa batter with chocolate chips, these muffins offer a delightful crunch and a burst of flavor in every bite. Easy to make and ideal for sharing, they are a crowd-pleaser for Oreo fans of all ages.
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 extra for topping)
- 1 cup Oreo pieces (plus extra 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: Using a food processor or by placing the Oreos in a large zip-top bag and crushing them with a rolling pin, break the Oreos into small to medium-sized pieces, ensuring some chunks remain for texture.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour and dutch-process cocoa powder. Add white sugar, baking powder, baking soda, salt, semi-sweet chocolate chips, and the Oreo pieces. Stir gently to combine and set aside.
- Combine wet ingredients: In a medium bowl, whisk together the oil, sour cream (or Greek yogurt), vanilla extract, eggs, and buttermilk until smooth and fully incorporated.
- Fold batter: Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Be careful not to overmix to keep the muffins light and tender.
- Rest batter & preheat oven: Cover the batter with plastic wrap and let it rest at room temperature for 40 minutes. Meanwhile, preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with 6 muffin liners (half the pan will be used).
- Scoop and top: Using a 2-ounce cookie scoop, fill each muffin liner completely with batter. Sprinkle additional Oreo pieces on top of each muffin for an extra cookie crunch.
- Bake: Bake the muffins at 425°F for 5 minutes to give them a good rise. Then reduce the temperature to 375°F (190°C) and continue baking for an additional 15 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins: Allow the muffins to rest in the hot pan for 10 minutes before transferring them to a cooling rack to cool completely. This helps the muffins set and keeps them moist.
Notes
- Do not overmix the batter to avoid tough muffins; folding just until ingredients combine is key.
- Letting the batter rest for 40 minutes improves moisture and texture.
- Use room temperature ingredients for better mixing and rise.
- If dutch-process cocoa powder is unavailable, regular unsweetened cocoa powder can be used but may slightly alter flavor.
- This recipe yields 12 large muffins but uses only 6 liners to make them extra tall and moist.
