Oreo Muffins

Close-up of a baked chocolate Oreo muffin in a dark brown liner, topped with Oreo cookie pieces and chocolate chips, with other muffins and Oreo cookies softly blurred in the background on a light surface.

Soft, moist Oreo muffins with chunks of Oreo cookies baked into a tender cookies and cream batter. These muffins bake evenly, hold together well, and work for breakfast, snacks, or dessert without frosting or extra steps.

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Table of Contents

Cookies and Cream Muffins That Work
Ingredients for Oreo Muffins
How to Make Oreo Muffins Step By Step
Oreo Muffins Bake Time and Temperature
Oreo Cupcakes vs Muffins
Storage and Freezing
Oreo Muffin FAQ
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Table of Contents

These Oreo muffins bake up soft and moist, with chunks of Oreo cookies folded through a tender vanilla batter. They sit firmly in muffin territory, not cupcakes, with a crumb that holds together and a sweetness that stays balanced. The Oreos soften as they bake, creating pockets of cookies and cream throughout the muffin.

This Oreo muffins recipe works as a breakfast muffin or a dessert muffin. The structure stays reliable, the bake is even, and the muffins release cleanly from the pan.

Pinterest-style image of a chocolate Oreo muffin broken open to show cookie pieces and chocolate chips, sitting in a dark liner with an Oreo cookie package graphic; text reads “Kid’s Favorite OREO MUFFINS” and “Ready in under 30 MINUTES!”

Cookies and Cream Muffins That Work

This Oreo muffin bake delivers consistent results. The crumb stays soft, the Oreos stay present, and the muffins serve easily without extra steps. It is a reliable cookies and cream muffin recipe that fits breakfast or dessert without adjustment.

Ingredients for Oreo Muffins

Overhead ingredient photo for Oreo muffins on a light countertop showing melted butter in a glass measuring cup, a bowl of sour cream, chocolate chips, buttermilk in a small jar, cocoa powder in a gold measuring cup, crushed Oreo cookies on a wooden board, sugar, flour, vanilla extract, salt, baking soda, baking powder, and eggs; text labels include “½ cup BUTTER,” “1 cup SOUR CREAM,” “1 cup CHOCOLATE CHIPS,” “1 ½ cups BUTTER MILK,” “¾ cup COCOA,” “2 cups CRUSHED OREOS,” “1 ½ cups SUGAR,” “2 cups FLOUR,” “1 tsp VANILLA,” “½ tsp SALT,” “2 tsp BAKING SODA,” “2 tsp BAKING POWDER,” and “2 EGGS.”

What you'll need to make Oreo Cookie Muffins:

2 cups of all-purpose flour
¾ cup of unsweetened cocoa powder
½ teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of baking soda
1½ cups of granulated sugar
2 eggs
½ cup of salted butter, melted and cooled
1 teaspoon of vanilla extract
1½ cups of buttermilk
1 cup of sour cream
1 cup of semi-sweet chocolate chips, reserve a few for topping the muffins
2 cups of crushed Oreo cookies, divided in half

If you'd like white chocolate Oreo muffins instead, replace the semi-sweet chocolate with white chocolate chips.

This recipe will also work with Golden Oreos, with a very different vanilla flavor.

Note About Using Oreos

This recipe uses standard pantry ingredients and classic Oreo cookies. Regular Oreos work best. Double Stuf can make the batter too sweet and heavy, so we recommend you use the classic Oreos instead.

Crushed Oreos and larger Oreo chunks both matter here. The crumbs flavor the batter. The chunks create contrast once baked. So, there's no need to crush the Oreos into a single consistency.

How to Make Oreo Muffins Step By Step

FIRST STEP: Preheat the oven to 375°F. Line two muffin tins with cupcake liners or spray with non-stick cooking spray.

SECOND STEP: Mix together the flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.

THIRD STEP: In a separate bowl, beat or whisk together the eggs, melted butter, vanilla extract, buttermilk, and sour cream.

FOURTH STEP: Add the dry ingredients to the wet ingredients and stir together just until combined. There should be lumps in the batter.

FIFTH STEP: 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.

Overhead collage showing Oreo muffin batter before and after mixing, with crushed Oreo cookies and chocolate chips gently folded into a thick, cohesive cookies and cream muffin batter in a glass bowl.

SIXTH STEP: Scoop the batter into the lined muffin tin, filling each liner three-quarters of the way full.

Top each muffin with a few chocolate chips and some crushed Oreos.

SEVENTH STEP: Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Overhead process collage showing Oreo muffin batter evenly portioned into a lined muffin pan, topped with reserved Oreo chunks before baking, and fully baked Oreo muffins with set tops and visible cookie pieces, illustrating proper portioning, topping, and doneness.

EIGHTH STEP: Cool the Oreo and chocoalte chip muffins in the pan for five minutes. Remove muffins to a cooling rack to finish cooling.

Pro Tip

Do not leave the muffins in the pan any longer than 5 minutes. They will keep cooking from the heat in the pan, and become dry.

Oreo Muffins Bake Time and Temperature

Bake the muffins at 375°F for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

This recipe yields 12 standard-size muffins.

Avoid overbaking. The Oreo muffins continue to firm up as they cool, and extra time in the oven can dry them out.

More Muffin Recipes ⭐ Blueberry Muffins with Sour Cream | Double Chocolate Chip Muffins | Peach Cobbler Muffins

Oreo Cupcakes vs Muffins

Oreo stuffed muffins differ from Oreo cupcakes in texture and method. Muffins use a thicker batter and less sugar. They bake up denser and less airy, with a crumb meant for handheld eating rather than frosting.

This recipe stays firmly in muffin territory.

Storage and Freezing

✅ COUNTERTOP - Store Oreo muffins at room temperature for up to two days in a sealed container.

❌ FRIDGE - Refrigeration dries them out and is not recommended.

✅ FREEZER - Freeze baked muffins once fully cooled. Wrap them well and freeze for up to two months. Thaw at room temperature or warm briefly.

These no-fail Oreo muffins hold up well in lunchboxes and make a reliable make ahead breakfast or snack.

Need more school lunchbox treats?

Homemade lunchbox snacks are always special, and we think they're so much tastier than storebought. Try Brownie Muffins, Mini Chocolate Chip Muffins, or Banana Chocolate Chip Muffins for guaranteed happiness when your kids unzip their lunch boxes.

Oreo Muffin FAQ

Why are my Oreo muffins dense?

Overmixing the batter tightens the crumb. Stir only until combined.

How do you make Oreo muffins moist?

Use room temperature ingredients and measure carefully. Avoid overbaking

Can you freeze Oreo breakfast muffins?

Yes. They freeze cleanly and thaw without texture loss.

Are Oreo muffins good for kids lunches?

Yes. They hold together well and do not crumble excessively.

Can I make Oreo muffins without butter

Oil works, but the flavor and crumb will change slightly.

How long do Oreo muffins last?

Oreo muffins will last up to 2 days on the counter, but you can freeze them for longer storage.

Oreo Muffins

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Prep Time 10

Cook Time 18

Total Time 28

Course Dessert

Cuisine American

Servings muffins

Calories 508 kcal

Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1½ cups granulated sugar
2 eggs
½ cup salted butter (melted and cooled)
1 teaspoon vanilla extract
1½ cups buttermilk
1 cup sour cream
1 cup semi-sweet chocolate chips (reserve a few for topping the muffins)
2 cups crushed Oreo cookies (divided in half)

DIRECTIONS

Preheat the oven to 375°F. Line 2 muffin tins with cupcake liners or spray with non-stick cooking spray.
Mix together the 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 the 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 for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool muffins in the pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

Notes

Before diving into the recipe, gather all the necessary ingredients and ensure they are at room temperature. This helps with better ingredient incorporation and even baking.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
Do not leave the muffins to cool in the baking pan. The heat from the pan will continue to cook them, and they will dry out.

Nutrition

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Oreo Muffins

Cookies and Cream Muffins That Work

Ingredients for Oreo Muffins