Oreo Muffins
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.
Servings: 12 muffins
Calories: 508kcal
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
Instructions
- 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
Calories: 508kcal | Carbohydrates: 76g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 397mg | Fiber: 5g | Sugar: 43g | Vitamin A: 382IU | Calcium: 119mg | Iron: 6mg