Moist and indulgent Oreo muffins are full of Oreo cookies from the inside out. Each is topped with Oreo cookie crumbs and a sweet glaze. They're easy to make and will satisfy your sweet tooth.Jump to Recipe
Who doesn't love oreos? These have been our new favorite cookie lately. After a long day of work, Oreos have been the perfect sweet teat to indulge in. In the mornings we've been in the habit of eating chocolate chip muffins. As I was making my homemade recipe, I thought, what if instead of chocolate chips we incorporate Oreo cookie crumbles?
This ended up being a big hit and everyone loved them. They were gone within a few days. After this I realized they belonged on the blog. If you all are Oreo lovers as much as we are, you're not going to be able to get enough of these.
Warm them for breakfast and enjoy them at the table or take them to work for an on the go breakfast option with your morning coffee.
Why You'll Love This Oreo Muffin Recipe
Perfect Blend of Soft and Crunchy: Enjoy the best of both worlds with a soft and moist muffin base generously studded with Oreo cookie pieces throughout and on top.
Enjoy The Sweet Treat Any Time: Whether for breakfast, dessert, or a sweet snack, feel free to enjoy these any time. You can serve warm or keep at room temperature. Enjoy on their own or paired with a cup of coffee or milk!
Diet Friendly: Have special dietary restrictions? Don't let that stop you from enjoying these. Simple substitutions can be made to make these gluten free and dairy free.
Expect Fluffy Results Every Time: These are very straight forward to make so as long as you follow the instructions. You can expect bakery style muffins that are tall and fluffy. Everyone will be wondering how you did it.
Easy to Make: You don't need any special equipment like an electric mixer. With a few mixing bowls you can have the muffin batter made in no time.
The Ingredients for Oreo Muffins
All purpose flour - You can't make muffins without all purpose flour. It's easy to find you can use bleached or unbleached. Looking for a substitute? Try pastry flour.
Baking powder - This is responsible for the increasing the volume and creating height in your muffins. We use a lot of this because we want the Oreo muffins to have that fluffy bakery style shape to them.
Baking soda - Helps with the rising of the muffins.
Salt - To enhance the other ingredients.
Oil - To keep the muffins nice and moist. I suggest using a vegetable oil or canola oil.
Sugar - Granulated sugar should be used for this recipe.
Eggs - To create structure and stability in the muffins. Large eggs are perfect for this recipe.
Milk - We personally used almond milk and it was great. You can use any milk you have on hand. If you have sensitivity to dairy, simply opt for a dairy free milk to make these muffins completely dairy free.
Vanilla extract - To enhance flavor in the muffins
Crushed oreos - This is going to give your muffins a delicious oreo flavor. You want the crushed oreos to be small enough for you to get crumbles all throughout the batter but you don't want sand. I suggest breaking the cookies in a bag with your hands or simply place them on a cutting board and get to chopping. The cookies will break apart easily. Try not to add pieces that are too large.
For The Glaze
Milk - To make the glaze nice and creamy. You only need a little bit. Feel free to add more to loosen up the glaze.
Powdered sugar - Makes the glaze nice and sweet and thickens it up a bit. You can add more if you find that the glaze is too thin.
Oreo cookie crumbs - To go on top of the muffins and give an extra crunch with every bite. Go for the same texture you used for the crumbs that go inside of the fluffy muffins.
How to Make Oreo Muffins
Step 1. Preheat oven to 425 degrees. Line a muffin tin with 12 paper liners and spray with cooking spray to prevent the muffins from sticking to the muffin liners.
Step 2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3. In a separate medium bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
Step 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5. Gently fold in the coarse crumbs into the batter.
Step 6. Spoon the batter into the prepared muffin cups, filling each about 2/3 full until all the batter has been used up among the 12 liners.
Step 7. Place the muffin pan into a preheated oven and bake for 5 minutes.
Step 8. After the muffins have baked for 5 minutes, reduce the oven temperature to 375 degrees and cook for an additional 15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9. Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a cooling rack to cool completely.
Make The Glaze
Step 10. While the muffins are cooling, prepare the glaze. In a small bowl combine milk and powdered sugar. Whisk with a fork until completely combined and there are no more lumps. Once the muffins are cooled, top with the glaze then top with 1/4 cup crumbled Oreo cookies and enjoy.
Tips For The Best Oreo Muffins
Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh and be sure to check expiration dates before using. This can contribute to how well the muffins rise.
Room Temperature Ingredients: Bring eggs and milk to room temperature before using in this Oreo muffins recipe. Room temperature ingredients mix more evenly, creating a smoother batter. If they're not at room temperature you risk your batter being overly lumpy or having a dense texture.
Do Not Overmix: Overmixing can lead to dense muffins. Mix the wet and dry ingredients until just combined. It's okay if there are a few lumps. This will ensure you get fluffy Oreo muffins.
Crushed Oreo Consistency: Crush the Oreo cookies into a consistency that's good for eating. You don't want overly large chunks but you don't want sand either. I find that when I chop the Oreos on a cutting board, I have more control over the size they are. For a quicker alternative you can use a food processor to pulse and create crumbs that way!
Cooling Time: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps prevent them from becoming too moist.
Must Try Variations
Double Chocolate Oreo Muffins: Add chocolate chips to the batter for an extra dose of chocolatey goodness. You could even drizzle with melted chocolate or top with a chocolate ganache.
Peanut Butter Oreo Muffins: Swirl in peanut butter into the batter for a delicious combination. Top the tender muffins with a peanut butter glaze or drizzle. If you can find peanut butter Oreos feel free to incorporate those into the mix as well.
Golden Oreo Muffins: If you're not a chocolate lover you can opt for using Golden Oreos instead. You still get the cookie crunch without all the chocolate.
Lemon Oreo Muffins: Lemon Oreos are a must try! Instead of using the classic chocolate cookie, use lemon Oreos instead. They're sweet, tangy, and so good. For the glaze on top, substitute lemon juice instead of milk.
Caramel Oreo Muffins: Drizzle caramel sauce into the batter before baking. Top with a caramel glaze or sprinkle with sea salt for a sweet and salty contrast.
Storage Tips for Oreo Muffins
If you plan to eat the muffins within a day or two, you can store them at room temperature in an airtight container. Make sure the container is sealed well to prevent the muffins from drying out. Also, don't store warm muffins. Wait until they've cooled a bit to avoid excess condensation build up.
The cooled muffins can be stored in the refrigerator for up to a week. Be sure they're store in an airtight container or wrap each individually with plastic wrap. For even longer term storage the muffins can be frozen for up to 3 months. If you decide to freeze, I don't recommend freezing with the glaze. Hold off on adding until they've thawed and are ready to serve.
Storing tip: If you're stacking muffins in a container, place a sheet of parchment paper or wax paper between layers to prevent them from sticking together.
Frequently Asked Questions
How do I make these gluten free?
Making these gluten free is very simple. Substitute all purpose flour for a gluten free 1 to 1 baking flour. Making sure it's a 1 to 1 gluten free flour is important so you don't have to make any other adjustments.
Can I make Oreo muffins dairy free?
Yes you can easily make Oreo muffins dairy free. Fortunately, Oreos are naturally dairy free which means the only substitution that needs made is swapping regular milk for a dairy free variety. I've made this with almond milk and it has turned out delicious. Feel free to try any dairy free milk you currently have on hand.
How do I prevent dry muffins?
There are a couple of ways to prevent dry muffins. The first way is to make sure you're measuring the ingredients properly. This includes leveling the flour to make sure you have the perfect amount. Using too much could result in muffins that are too dense and dry. The other most common problem bakers have is overcooking the muffins. Be sure to bake just until a toothpick comes out clean or with a few crumbs. I try to look for muffins that have slightly browned edges but still feel moist.
Why aren't my muffins fluffy?
There can be quite a few reasons your muffins didn't turn out fluffy. We will go over the most common reasons. First, you might have overmixed the batter. Mixing the dry ingredients separate from the wet ingredients is important in making sure the batter doesn't get overmixed. Don't be alarmed if you have a few lumps in your batter. The second most common reason is expired leavening agents. If your baking powder or baking soda are expired they aren't going to do what you want them to.
What type of Oreos can I use?
There are so many different variations of Oreos and they're all delicious. Feel free to change up this recipe and customize it by using your favorite Oreo variety. I've only made this with regular Oreos but I know it would be just as good with different varieties. If you decide to mix it up, let me know how it turned out in the comments below!
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Quick and Easy Oreo Muffins
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 1/2 cup crushed oreos for batter
- 1/4 cup crushed oreos for topping
- 1 tablespoon milk
- 5 tablespoons powdered sugar
- Preheat oven to 425 degrees. Line a muffin tin with 12 paper liners and spray with cooking spray to prevent the muffins from sticking to the muffin liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the coarse crumbs into the batter.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full until all the batter has been used up among the 12 liners.
- Place the muffin pan into a preheated oven and bake for 5 minutes.
- After the muffins have baked for 5 minutes, reduce the oven temperature to 375 degrees and cook for an additional 15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a cooling rack to cool completely.
Make The Glaze
- While the muffins are cooling, prepare the glaze. In a small bowl combine milk and powdered sugar. Whisk with a fork until completely combined and there are no more lumps. Once the muffins are cooled, top with the glaze then top with 1/4 cup crumbled Oreo cookies and enjoy.