These homemade Oreo muffins taste absolutely divine! Easy-to-make, moist, fluffy muffins that are packed full of crunchy Oreo cookie pieces!
Homemade Oreo muffins are so simple to make and they make a great snack. These muffins have a wonderful soft, fluffy texture with chunks of Oreo cookies inside and on the top.
With this recipe, you get the best of 2 desserts: Oreo cookies and muffins in one!
I love these muffins for breakfast! Oreos for breakfast? Why not!
These soft, bakery-style Oreo cookie muffins make a great snack, too.
- Why you'll love these Oreo muffins
- What do these Oreo muffins taste like?
- WHAT YOU NEED TO MAKE THIS SIMPLE OREO MUFFIN RECIPE
- Ingredients for Oreo muffins
- Equipment you'll need
- HOW TO MAKE OREO MUFFINS
- Step-by-step Instructions
- Recipe Notes
- Storage Tips
- Freezing Instructions
- TIPS FOR SUCCESS
- MORE MUFFINS TO TRY
Why you'll love these Oreo muffins
- The recipe is easy. Whether you're an experienced baker or just starting out, this recipe is really simple to follow.
- No special equipment required. All you need is a whisk and some bowls, no hand mixer or stand mixer!
- They require just a few ingredients. This recipe has a few easy-to-find ingredients, most of which you probably already have in your pantry.
- They're big, just like muffins should be. These muffins are similar to Oreo cupcakes, but they're bigger and without frosting.
- They're loaded with Oreo cookies. These muffins are packed and topped with delicious Oreo cookies.
- These muffins are scrumptious. Full of oreo flavor in every bite!
What do these Oreo muffins taste like?
These Oreo muffins are soft and fluffy. They also have a wonderful crunchy texture on top. The muffin base is vanilla and together with the cookies, it reminds me of a cookies and cream cupcake.
WHAT YOU NEED TO MAKE THIS SIMPLE OREO MUFFIN RECIPE
Ingredients for Oreo muffins
- Flour & Leaveners: I use all purpose flour, baking powder and baking soda in this recipe.
- Sugar & salt: I use regular, granulated sugar and a little salt to enhance all the flavors.
- Butter: I use melted unsalted butter.
- Eggs: I use 2 medium eggs.
- Oil: I love adding light vegetable oil because it helps make the muffins moist.
- Vanilla: I use pure vanilla extract. If you want more lemon flavor, you could add lemon extract, instead.
- Yogurt: I use low-fat Greek yogurt. Fage is my favorite because it's nice and thick.
- Oreos: I also regular Oreo cookies, but you could use your favorite flavor.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- a 12-cavity cupcake pan or muffin tin
- muffin or cupcake liners
HOW TO MAKE OREO MUFFINS
First line your pan with paper liners and set it aside.
In a large bowl, whisk all the dry ingredients together. Set it aside.
In another bowl, whisk together all the wet ingredients.
Combine the wet ingredients with the dry ingredients and whisk everything together until they're just combined.
Fold in the crushed Oreo cookies.
Fill the liners all the way to the top.
Add some more crushed Oreo cookies on top.
You can store these muffins in an air-tight container at room temp for about 3 days. After that, you can keep them in the refrigerator for up to about a week. The muffins tend to soften a bit after they're in the fridge.
These muffins freeze really well, but keep in mind that the topping will get soft. You can wrap them individually in plastic wrap and then put them in freezer bags or freezer-save containers.
They can be frozen for about 2 months. Then thaw them in the fridge overnight or at room temperature.
What I love about these homemade Oreo muffins is that they're incredibly versatile in terms of flavors.
Here are a few ideas you may want to try:
- Make chocolate muffins - You could add some cocoa powder (½ cup) for chocolate Oreo muffins. You could also add some dark chocolate chunks or chocolate chips, too.
- Make streusel top muffins - You can top these muffins with an Oreo streusel topping. Mix together 6-7 Oreo cookies crushed into crumbs with 2 tablespoons flour and 1 tablespoon sugar. Then add 2 tablespoons butter cut into cubes stir everything with a fork or use your hands to form crumbles.
- Enhance the texture. Feel free to adjust the flavor profile by adding chopped nuts like walnuts, hazelnuts, or pecans.
- Make a simple glaze - If you want sweeter Oreo muffins, you can top them with a simple glaze made with powder sugar and milk or water.
TIPS FOR SUCCESS
- Weigh your ingredients: For the most accurate results, weigh all the ingredients with a digital scale.
- Make sure your ingredients haven't expired. This is particularly important when using baking powder or baking soda. If they've expired, the muffins will not rise.
- Be really gentle with the muffin batter: Overmixing can make the muffins tough and dense instead of fluffy.
- Getting tall muffins: the secret to tall muffins is baking them at a higher temperature for the first 5 minutes and then lowering the temperature. (Detailed information is in the recipe card at the end of the post.)
- Ovens vary: Keep in mind that baking times may need to be adjusted according to your oven.
I like to keep them in an airtight container so that they don't dry out. You can also store them in the freezer.
Of course! I use regular Oreos, but any other flavor would be delicious, too, like Golden Oreos or Double Stuf Oreos.
Yep! Just use the same amount.
MORE MUFFINS TO TRY
Looking for other recipes like this? Try these:
Let me know how these Oreo muffins turn out for you in the comments below! I'd love to hear from you!
- mixing bowls
- regular12-cavity cupcake pan or muffin pan
- cupcake or muffin liners
- 2 ½ cups (313g /11oz) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- 1 cup (200g) sugar
- ¼ cup (60ml) light vegetable oil
- ¼ cup (57 g) unsalted butter, melted and cooled
- ½ cup (122g) plain Greek yogurt
- ½ cup (125ml) milk
- 1 teaspoon vanilla
- 12 regular Oreo cookies for the filling & 4 regular Oreo cookies for the topping, coarsely chopped
- Preheat the oven to 425℉ / 218℃. Line the pan with paper liners. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the eggs, sugar, oil, melted butter, yogurt, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk everything together until just combined.
- Gently fold in the 12 crushed Oreo cookies into the batter.
- Fill the liners all the way to the top.
- Sprinkle the remaining 4 crushed Oreo cookies on top.
- Bake at 425℉ / 218℃ for 5 minutes. Then lower the temperature to 350℉ / 180℃ and continue to bake for another 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Do not open the oven door while the muffins are baking or they might sink.
- When the muffins are done, take them out of the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.