Oreo Muffins

These soft and fluffy Oreo Muffins are loaded up with crushed oreos and chocolate chips, each bite bursting with oreo flavor!

If you want dessert for breakfast then look no further than these oreo muffins! Made without a mixer, these fluffy chocolate muffins can be whipped up in the morning for brunch. You need just a handful of ingredients. Minimal effort and maximum deliciousness is always a win in my book.

The best part? They’re so simple! You can enjoy these oreo muffins as an indulgent breakfast or as an afternoon treat. They’re sure to be a crowd pleaser, so make them for your next potluck, brunch or bake sale! 

Want to make a whole oreo themed brunch spread? Whip up a batch of these oreo cookie muffins alongside my Cookies and Cream Donuts or Oreo Overnight Oats! Follow them up with dessert with my Oreo Chocolate Chip Cookies or Oreo Cheesecake Brownies.

Why You Need These Oreo Muffins

• You only need 12 simple ingredients, nothing fancy needed here so you probably already have everything in your pantry!
• Each fluffy chocolate muffin is packed with Oreo cookie pieces, so you’re getting the ultimate cookies and cream treat. 
• You don’t need any equipment here other than bowls and a whisk, no need to get the mixer out for these muffins! 
• Thanks to the buttermilk, these oreo muffins are extra moist and tender.

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• Flour: be sure to use all-purpose flour for these muffins.
• Oreos: I used regular Oreos here, but you can use whatever flavor you like.
• Cocoa Powder: make sure to use unsweetened natural cocoa powder, I like dutch processed for that rich chocolate flavor.
• Buttermilk: don’t have any buttermilk on hand? You can make your own!
• Oil: you want to use a neutral oil like vegetable oil or canola oil here. Oil gives you super moist muffins!
• Chocolate Chips: I used a mixture of mini and regular, but you can use either or just omit!

Step-by-Step Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda and sugar. Set aside.

Step 2: In a separate bowl, whisk the greek yogurt, oil, eggs, buttermilk, and vanilla until well combined.

Step 3: Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold everything until just combined. Stir in the Oreo crumbs and chocolate chips. Cover the bowl and allow the muffins to rise for 1 hour.

Step 4: Preheat your oven to 425°Fahrenheit and line a muffin pan with liners or spray with non-stick spray. 

Step 5: Pour the muffin batter into the prepared muffin pan, almost to the top of each muffin cavity (about ¼ cup per each muffin).

Step 6: Bake the muffins at 425℉ for 8 minutes, and then reduce the oven temperature to 350℉. Continue baking for another 7-10 minutes until a toothpick inserted in the middle of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.

Tips and Tricks

• Make sure your ingredients are at room temperature before you start, it will ensure that your ingredients mix well together.
• Carefully weigh out your flour, preferably with a weighing scale. It’s so easy to add too much flour, leading to dry muffins! 
• Switch up the type of Oreos you’re using, use golden oreos, double stuffed or seasonal oreos! Any flavor oreo works in this recipe.
• If you want your muffins to bake even higher, I recommend filling every OTHER muffin cup in the pan (so bake 6 at a time instead of 12). This allows the oven heat to evenly hit each muffin and gives you taller muffin tops!
• Don't skip the resting- this gives you nice and round muffin tops.

Storing & Freezing

Store these oreo muffins in an airtight container at room temperature for 4-5 days. To freeze, place the cooled muffins in a freezer bag or airtight container and freeze for up to 2 months. Defrost at room temperature or in the microwave.

Want to try more muffin recipes?

📖 Recipe

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