Oreo Muffins

Oreo muffin in a muffin pan cut down the middle

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!

Course Breakfast, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 13

Total Time 23

Servings muffins

Calories 358kcal

Author Gabby

Equipment

Ingredients

Oreo Muffins

½ cup unsalted butter, melted and cooled (regular or dairy free)
¾ cup granulated sugar
2 eggs
½ Tablespoon vanilla extract
⅔ cup milk (regular or dairy free)
2¼ cup all purpose flour
1 Tablespoon baking powder
¾ teaspoon salt
1½ cup chopped Oreos (12-15 Oreo cookies)

Oreo Streusel Topping

2 Tablespoons granulated sugar
2½ Tablespoons brown sugar
¼ cup Oreo cookies, finely chopped (3-4 Oreo cookies)
6 Tablespoons all-purpose flour
4 Tablespoons butter, softened (regular or dairy free)

US Customary - Metric

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.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: Be sure to properly measure your flour using the scoop and level method or a kitchen scale. Too much flour will make the Oreo muffins dry and crumbly.

Optional Step - Chilling the Muffin Batter: For taller muffin tops, chill the muffin batter in the mixing bowl before baking. You can skip this step and the muffins will still taste delicious, so it's optional.

Storage and Freezing Instructions: Store Oreo muffins for 2-3 days at room temperature in an airtight container.

Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months. When ready to eat, take one out and microwave it for 15-30 seconds, or let it thaw at room temperature.

Nutrition