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Delicious and fluffy Oreo muffins loaded with Oreo cookies and a crumbly topping.

Oreo Muffins

Deliciously soft and fluffy Oreo muffins with cookie bits that make for a quick, sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Sugar
Wet Ingredients
  • 2 large Eggs
  • 1/2 cup Milk
  • 1/4 cup Melted butter or oil
  • 1/2 cup Sour cream or plain yogurt
  • 1 tsp Vanilla extract
Mix-ins
  • 1 package OREO cookies, crushed and chunked

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for about 20 seconds.
  3. In a separate bowl, whisk together the eggs, milk, melted butter, sour cream, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should look a little lumpy.
  5. Fold in most of the cookie chunks, saving a few for the topping.
  6. Fill each muffin cup about 3/4 full and sprinkle the reserved cookie pieces on top, pressing them in lightly.
  7. Bake for about 16 to 20 minutes, until the tops spring back when tapped. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins are best enjoyed fresh, but can be stored in an airtight container for up to 2 days at room temperature or 5 days in the fridge. They can also be frozen for up to 2 months.