Our fluffy Oreo muffins make the best snack – easy to make and perfect for the chocolate lover. They are packed with cookie chunks and full of rich chocolate flavor. The best part is that no fancy ingredients are needed and you can easily halve the recipe for a smaller batch or double it to feed a large crowd.
We are big fans of Costco style double chocolate muffins, but things may have gotten even better adding Oreos into the mix! Oreo lovers like myself will go crazy for these cookies and cream muffins. They are rich enough to call dessert.
If you can’t get enough of that signature cookies and cream flavor, be sure to try my Oreo cinnamon rolls, no bake chocolate cheesecake (made with an Oreo crust), and our favorite no bake Oreo balls.
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🍫 Ingredients:
These decadent Oreo muffins contain a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- all-purpose flour – be sure to measure correctly. Too much flour will cause the muffins to be dry. Fluff the flour before measuring, then spoon it loosely into a measuring cup and swipe it level with a knife.
- unsweetened cocoa powder – Hershey’s is our favorite brand.
- baking powder and baking soda – These leavening agents makes baked goods rise, so you don’t want to use expired ingredients.
- salted butter – melt it, then allow it to cool at room temperature before adding to the other ingredients.
- buttermilk – adds a little tanginess and makes this sweet treat ultra moist. Add a tablespoon of lemon juice or vinegar to regular milk and allow to sit for 5 minutes if you do not have buttermilk.
- sour cream – helps create the fluffy texture and keeps the muffins moist without using vegetable oil.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
For a next level dessert, serve these fluffy muffins with a hearty scoop of vanilla ice cream and a drizzle of warm peanut butter.
Substitutions and Variations
- Cookies – any chocolate sandwich cookie would work.
- Dark chocolate chips – swap in place of the semi-sweet if desired. You could use milk chocolate chips or even white chocolate chips if you prefer.
- DIY Buttermilk – Mix in a tablespoon of lemon juice or white vinegar into 1.5 cup of regular milk. Allow it to sit 5-10 minutes before adding to other ingredients.
- Gluten free – use a gluten free all purpose flour and use gluten free Oreos or chocolate sandwich cookies.
- Greek yogurt – for a healthier alternative, use in place of the sour cream.
🔪 Instructions:
PREP: Grease the muffin pan with nonstick cooking spray and line with muffin liners. Preheat the oven to 375 degrees.
Step 1: In a large bowl, combine the dry ingredients.
Step 2: Beat the eggs, melted butter, vanilla, buttermilk, and sour cream in a medium bowl and set aside.
Step 3: Mix the flour mixture into the wet ingredients and stir with a rubber spatula or whisk just until combined.
Step 4: Fold in half of the crushed Oreos and chocolate chips. Reserve some of the cookies and chocolate chips to put on top of the muffins.
Pro Tip: Avoid over-mixing the batter or the muffins can become tough and more dense.
Step 5: Transfer the muffin batter into the prepared muffin cups, filling ¾ of the way full. Sprinkle the remaining cookies and chocolate chips on top.
Step 6: Bake for 18-20 minutes or until you can insert a toothpick in the center of the muffin and it comes out with just a few crumbs.
SERVE: Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Tips for Oreo Muffins Recipe
- You can also use a food processor to crush the cookies, but be careful because you may end up with Oreo cookie crumbs and we really want them to be more chunky. For the best results, chop them on a cutting board or place cookies in a plastic Ziploc bag and roll over them with a rolling pin.
- Use an ice cream scoop to transfer the batter to the paper liners. It makes less of a mess.
- Avoid letting the muffins cool in the pan. The heat from the muffin tin will continue cooking the muffins and can result in a tough, dry muffin. Remove them from the tin as soon as you can and allow to cool on a wire rack.
Fun Fact
In a year, it take over 120, 000 tons of cream to fill the inside of Oreo cookies!
Recipe FAQs
Keep the cooled muffins in an airtight container for up to 3 days on the counter or in the refrigerator.
Place the muffins in a Ziplock bag, or wrap individually in a tight layer of plastic wrap and freeze for up to 3 months.
More Amazing Oreo Recipes
If you tried this Oreo Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Oreo Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup salted butter melted and cooled
- 1 teaspoon vanilla extract
- 1½ cup buttermilk
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 2 cups crushed Oreo cookies divided
Instructions
- Preheat the oven to 375°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray.
- Mix together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
- In a separate bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
- Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
- Fold in the chocolate chips and half of the Oreo pieces, reserving a few of the chocolate chips and the remaining Oreos to top the muffins.
- Scoop the batter into the lined muffin tin, filling each liner ¾ of the way full. Top each muffin with a few chocolate chips and some Oreo pieces.
- Bake 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
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Notes
Keep cooled Oreo muffins for up to 3 days in an airtight container or freeze for 3 months. Notes: Do not mix the wet and dry ingredients more than you have to. We want the muffins to be as tender as possible. Avoid letting the muffins cool in the pan. The hot muffin tin will continue cooking the muffins and they will become dense and dry. A substitute for the buttermilk: combine 1 tablespoon of lemon juice or white vinegar with 1.5 cups of whole milk and let set for 5-10 minutes. Halve the recipe if desired.
Nutrition
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