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+ servings
Oreo muffins with extra Oreos on top.
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5 from 12 votes

Oreo Muffins

These Oreo muffins are easy to make and made with no mixer. They are chocolate muffins full of chocolate chips and Oreo pieces.
Prep Time20 minutes
Cook Time20 minutes
Resting Time40 minutes
Total Time1 hour 20 minutes
Servings: 12 muffins
Calories: 347kcal

Ingredients

  • 2 cups All-purpose flour
  • ½ cup Unsweetened cocoa powder for best results use dutch-process
  • 1 cup White granulated sugar
  • ¾ tablespoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Semi-sweet chocolate chips plus more to top the muffins
  • 1 cup Oreo pieces plus more to top the muffins
  • ½ cup Oil Use canola or vegetable oil
  • ½ cup Sour cream room temperature or plain greek yogurt
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • ¾ cup Buttermilk room temperature

Instructions

  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 8mg | Sodium: 244mg | Potassium: 195mg | Fiber: 3g | Sugar: 23g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 3mg