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)

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Instructions

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

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Variation: Try using different Oreo flavors like mint or golden Oreos for a twist.
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