• 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 ⅔ 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 ¼ cup crumbled Oreo cookies and enjoy.