Oreo Muffins
These homemade Oreo muffins taste absolutely divine! Easy-to-make, moist, fluffy muffins that are packed full of crunchy Oreo cookie pieces!
Servings 12
Equipment
- mixing bowls
- regular12-cavity cupcake pan or muffin pan
- cupcake or muffin liners
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Storage Tips
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.
Freezing Instructions
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.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
