Oreo Muffins
This post contains affiliate links. Read the full disclosure here.
These soft and fluffy Oreo muffins are packed with Oreo flavor! Each muffin is topped with Oreo streusel and loaded up with Oreo cookies. Easy to make and you don’t even need a mixer!
These soft bakery style muffins are perfect for Oreo lovers! While I’m always up for a fruity muffin, like my blueberry muffins or blackberry muffins, sometimes you want a bit of dessert for breakfast! These Oreo muffins are the perfect fluffy vanilla muffin packed with crushed Oreo cookies.
Even better, you can make these muffins in a flash and they’re perfect for on the go snacks or packed lunches.
Featured Reader Review
“Our new favorite muffins! Great to grab and go and put in the kids lunches.”
Carly
Why You’ll Love These Oreo Muffins
- Each soft and fluffy muffin is loaded up with crushed Oreo cookies and then topped with a homemade Oreo streusel.
- You can keep these muffins in the freezer so you always have Oreo muffins on hand!
- You can make these muffins by hand, no need to pull out the mixer.
- These Oreo muffins can easily be made gluten free and/or dairy free.
- By chilling the muffin batter for 20-30 minutes, you’ll get tall bakery style muffins!
Ingredients Needed
- Flour: I’ve used all purpose flour in this recipe, but if you can also use gluten free 1-1 all purpose baking flour.
- Milk: feel free to use any kind of milk! If you’re using a vegan milk to make the muffins dairy free, just be aware that the muffins might be slightly sweeter unless you use an unsweetened vegan milk.
- Butter: you can use regular butter or vegan butter in these cookies and cream muffins.
- Oreos: you can use regular Oreos or gluten free Oreos! You could also use flavored Oreos if you want to spice it up!
Step by Step Instructions
Step 1: Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Step 2: In another bowl, whisk together the melted butter, eggs, milk and vanilla extract. Pour in the sugar and whisk until smooth.
Step 3: Pour the dry ingredients into the wet ingredients and mix until just combined with a rubber spatula. Stir in the chopped Oreo cookie pieces.
Step 4: Cover the bowl and chill in the fridge for 20-30 minutes – this will give you much taller muffin tops.
Step 5: While the muffin batter is resting, preheat the oven to 400°Fahrenheit.
Step 6: Make the streusel by combining all of the Oreo streusel ingredients in a small bowl with a fork.
Step 7: Line a muffin pan with 12 liners. Scoop the muffin batter into the liners until they are ¾ full. Sprinkle the streusel on top of each muffin, then bake them for 12-14 minutes. You’ll know they’re ready when a toothpick inserted comes out clean with no crumbs.
Step 8: Let the Oreo muffins cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.
Expert Tips
- It’s so important to weigh your ingredients, especially your flour! Adding too much flour can lead to dry muffins with a tough texture. If you don’t have a scale, I recommend using the scoop and level method to measure the flour.
- Don’t over mix the muffin batter once you’ve added the dry ingredients, stir everything until just combined.
- While chilling the Oreo muffin batter is optional, it will give you taller muffin tops!
- When you scoop the batter into the liners after it has chilled, do it gently so you don’t deflate the batter.
Storage Instructions
Store these Oreo muffins in an airtight container for up to 3 days at room temperature.
To freeze the muffins, place the cooled muffins in a Ziploc bag in the freezer for up to 2 months. When ready to serve, microwave the Oreo muffin until defrosted or let them thaw at room temperature.
More Oreo Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Muffins
Ingredients
Oreo Muffins
- ½ cup (105 g) unsalted butter, melted and cooled, (regular or dairy free)
- ¾ cup (150 g) granulated sugar
- 2 eggs
- ½ Tablespoon vanilla extract
- ⅔ cup (167 ml) milk, (regular or dairy free)
- 2¼ cup (281 g) all purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1½ cup chopped Oreos, (12-15 Oreo cookies)
Oreo Streusel Topping
- 2 Tablespoons (25 g) granulated sugar
- 2½ Tablespoons (31 g) brown sugar
- ¼ cup (34 g) Oreo cookies, finely chopped, (3-4 Oreo cookies)
- 6 Tablespoons (46 g) all-purpose flour
- 4 Tablespoons butter, softened, (regular or dairy free)
Instructions
- Whisk the flour, baking powder and salt together in a medium bowl and set aside.
- In another bowl, whisk together the melted butter, eggs, milk and vanilla extract. Pour in the sugar and whisk until smooth.
- Pour the dry ingredients into the wet ingredients and mix until just combined with a rubber spatula. Stir in the chopped Oreo cookie pieces.
- Cover the bowl and chill in the fridge for 20-30 minutes – this will give you much taller muffin tops.
- While the muffin batter is resting, preheat the oven to 400°Fahrenheit.
- Make the streusel by combining all of the Oreo streusel ingredients in a small bowl with a fork.
- Line a muffin pan with 12 liners. Scoop the muffin batter into the liners until they are ¾ full. Sprinkle the streusel on top of each muffin, then bake them for 12-14 minutes. You’ll know they’re ready when a toothpick inserted comes out clean with no crumbs.
- Let the Oreo muffins cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
this mufifn recipe was sooo good! the oreo streusel topping really tied this muffin together 🙂 crispy top and a soft middle, which was perfect and it was a family favourite
I’m so happy you loved the muffins Celine! Thank you for the review!
I’m an Oreo anything fan…this didn’t disappoint. Going to try the brownies next 🙂
So happy you loved them! Enjoy the brownies 🙂
For those who make this, make sure your butter is cooled, and your eggs and milk are room temp or wet mixture will curdle. Found out the hard way.
The muffins looked great and seems yummy, still cooling down on the rack, can’t wait to devour them soon! The streusel taste crunchy and yummy sweet on top. My 10yo requested for Oreo muffins for her bday party. Trying out half recipe today and will mass bake next time! Hehe! 😝
our new favorite muffins! great to grab and go and put in the kids lunches.
I’m so happy you loved them Carly!
Hi there just wondering if I can add nutella to the middle of the muffins? Was gonna freeze piped balls of nutella then place it in the batter then top with remaining batter and Streusel. Then chill and bake. Would this work? I wanted to make vanilla oreo muffins with nutella as I have nutella and oreos that are expiring. Thank you 😊
Hi Jaclyn! That sounds like a delicious idea, though I haven’t had the chance to try something like that myself so I’m not sure how well that will work. If you end up giving it a try, let me know how it turned out 😊