Oreo Muffins

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These Oreo Muffins are moist, fluffy and loaded with crushed Oreo cookies! They make a delicious breakfast or snack!

Oreo Muffins

These Oreo Muffins are easy to make with tall bakery-style muffin tops and tons of crushed Oreo cookies. They’re soft, fluffy and absolutely irresistible!

Looking for more Oreo recipes? Try my Oreo Cinnamon Rolls, Oreo Chocolate Chip Cookies or Baked Oreo Donuts!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Oreos – I used the classic Oreos in these muffins but you can use any Oreo variation you want!

Oreo Muffin with a bite in it

How To Make Oreo Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.

3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the crushed Oreos into the batter until just combined. Do not over mix!

4. Evenly divide the batter between muffin cups. If desired sprinkle with extra crushed Oreos.

5. Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Oreo Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Oreo Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the crushed Oreos. It could also lead to the batter turning grey from the Oreo crumbs.
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
  • Try using different switching out the classic Oreos for another flavor!
Oreo Muffins

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Oreo Muffins

Maria Azzarelli
These Oreo Muffins are moist, fluffy and loaded with crushed Oreo cookies! They make a delicious breakfast or snack!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 322 kcal

Equipment

  • Standard size muffin pan

Ingredients
  

  • 300 g (2 1/2 cups) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 150 g (3/4 cup) granulated sugar
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 50 g (1/4 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 14 Oreos, crushed
  • extra Oreo pieces for topping (optional)

Instructions
 

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
  • Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the crushed Oreos into the batter until just combined. Do not over mix!
  • Evenly divide the batter between muffin cups. If desired sprinkle with extra crushed Oreos.
  • Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Oreo Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 322kcalCarbohydrates: 47gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 40mgSodium: 301mgPotassium: 104mgFiber: 1gSugar: 23gVitamin A: 190IUCalcium: 78mgIron: 3mg
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