Oreo Muffins
These moist and fluffy muffins are packed with chocolate and Oreo flavor, while using simple ingredients. One recipe makes a large batch, which is great for freezing for later. You'll get chunks of Oreo cookie in each and every bite.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup salted butter melted and cooled
- 1 teaspoon vanilla extract
- 1½ cup buttermilk
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 2 cups crushed Oreo cookies divided
Instructions
- Preheat the oven to 375°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray.
- Mix together 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 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 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
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Notes
Storage:
Keep cooled Oreo muffins for up to 3 days in an airtight container or freeze for 3 months. Notes: Do not mix the wet and dry ingredients more than you have to. We want the muffins to be as tender as possible. Avoid letting the muffins cool in the pan. The hot muffin tin will continue cooking the muffins and they will become dense and dry. A substitute for the buttermilk: combine 1 tablespoon of lemon juice or white vinegar with 1.5 cups of whole milk and let set for 5-10 minutes. Halve the recipe if desired.
Keep cooled Oreo muffins for up to 3 days in an airtight container or freeze for 3 months. Notes: Do not mix the wet and dry ingredients more than you have to. We want the muffins to be as tender as possible. Avoid letting the muffins cool in the pan. The hot muffin tin will continue cooking the muffins and they will become dense and dry. A substitute for the buttermilk: combine 1 tablespoon of lemon juice or white vinegar with 1.5 cups of whole milk and let set for 5-10 minutes. Halve the recipe if desired.
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 237mg | Potassium: 165mg | Fiber: 2g | Sugar: 22g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 3mg
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