Using a food processor (or large bag and a rolling pin) to blend the Oreos into small and medium pieces.
1 cup Oreo pieces
In a large bowl, sift the flour and cocoa powder. Add the sugar, baking powder, baking soda, salt, chocolate chips, and Oreo pieces. Set aside.
2 cups All-purpose flour, ½ cup Unsweetened cocoa powder, 1 cup White granulated sugar, ¾ tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 cup Semi-sweet chocolate chips, 1 cup Oreo pieces
In a medium bowl, mix the oil, sour cream, vanilla, eggs, and buttermilk.
½ cup Oil, ½ cup Sour cream, 1 teaspoon Pure vanilla extract, 2 Large eggs, ¾ cup Buttermilk
Pour the wet ingredients into the dry. Use a rubber spatula to fold the batter. Mix until just combined. It is very important to not over mix the batter!
Cover with plastic wrap and let the batter rest for for 40 minutes. Preheat the oven to 425°F. Line a 12-cup muffin pan with 6 muffin liners.
Use a 2 oz cookie scoop to scoop the batter. Fill the muffin liners all the way. Top the muffin liners with Oreo pieces.
Bake for 5 minutes. Lower the oven temperature to 375°F. Bake for another 15-19 minutes until a toothpick inserted comes out clean.
Let the muffins sit in the hot pan for 10 minutes then transfer to a cooling rack.