Why You’ll Love This Recipe

These Oreo muffins are the perfect treat for Oreo lovers! The rich, chocolatey flavor from the crushed Oreos blends beautifully with the light, airy muffin base. The cookies add a delightful crunch and burst of flavor in every bite, while the muffin remains soft and moist. It’s the ideal combination of cookies and muffins, all in one bite!

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 large egg

  • ½ cup milk

  • ¼ cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 cup crushed Oreo cookies (about 8-10 cookies)

  • ¼ cup mini chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.

  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

  5. Gently fold in the crushed Oreo cookies and mini chocolate chips (if using).

  6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

  • Servings: 12 muffins

  • Prep time: 10 minutes

  • Cook time: 18-22 minutes

  • Total time: 30-35 minutes

Variations

  • Oreo Flavors: You can use different flavors of Oreos, such as mint or golden Oreos, to create a unique twist on the classic muffin.

  • Add-ins: For extra flavor and texture, add chopped nuts (like walnuts or pecans) or a handful of white chocolate chips.

  • Vegan Version: Replace the egg with a flax egg and use plant-based milk and butter for a dairy-free, vegan version of this recipe.

Storage/Reheating

  • Storage: Store the Oreo muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week.

  • Freezing: These muffins freeze well. Place them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or reheat in the microwave for a few seconds.

  • Reheating: To reheat, microwave a muffin for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be a bit denser. You may want to start by substituting only half of the all-purpose flour with whole wheat flour.

2. How do I crush the Oreos for the muffins?

You can crush the Oreos by placing them in a zip-top bag and using a rolling pin to crush them into small pieces. Alternatively, you can pulse them in a food processor for a finer texture.

3. Can I make these muffins ahead of time?

Yes, you can prepare these muffins a day ahead. Just store them in an airtight container at room temperature, and they will stay fresh.

4. Can I use regular-sized chocolate chips instead of mini chocolate chips?

Yes, you can use regular-sized chocolate chips, but mini chocolate chips blend better into the batter, creating a more even distribution.

5. Can I use milk substitutes, like almond or oat milk?

Yes, feel free to use almond milk, oat milk, or any other milk substitute you prefer.

6. What can I use instead of eggs?

You can substitute eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), or use a store-bought egg replacer.

7. How do I know when the muffins are done baking?

To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.

8. Can I add frosting to these Oreo muffins?

Yes, if you want an extra indulgent treat, you can top the muffins with a simple cream cheese frosting or even melted chocolate for an added layer of sweetness.

9. Can I use a muffin mix instead of making the batter from scratch?

Yes, you can use a muffin mix and add the crushed Oreos for flavor, but keep in mind that this recipe is designed to highlight the Oreo flavor, which a boxed mix may not do as effectively.

10. How can I prevent the Oreos from sinking to the bottom of the muffins?

To prevent the crushed Oreos from sinking, you can toss them in a bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.

Conclusion

Oreo muffins are a sweet and delicious treat that’s perfect for satisfying your cookie cravings. With their rich chocolatey flavor and soft, fluffy texture, these muffins are sure to be a hit with friends and family. Whether you enjoy them as a snack, dessert, or breakfast, they’re easy to make and even easier to enjoy!

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Oreo Muffins

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  • Author: Mia
  • Total Time: 30-35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
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Description

Oreo muffins are a fun and indulgent twist on traditional muffins, combining the soft, fluffy texture of muffins with the irresistible chocolatey goodness of Oreo cookies. Perfect for breakfast, dessert, or a sweet snack.

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup milk

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup crushed Oreo cookies (about 8–10 cookies)

¼ cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the crushed Oreo cookies and mini chocolate chips (if using).
  6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  1. Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  2. Freezing: Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
  3. Variation: Try using different Oreo flavors like mint or golden Oreos for a twist.
  4. For a vegan version, replace the egg with a flax egg and use plant-based milk and butter.
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 17g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

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