Vintage Confections

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Easy Pretzel Caramel Cookies

These Easy Pretzel Caramel Cookies are a fun twist on the traditional chocolate chip cookie!! They are loaded with salty, crunchy pretzels, luscious chocolate chips, stuffed and topped with gooey soft caramel, and finished off with a light sprinkle of flaky sea salt. Soft and chewy with buttery rich crisp edges and melt in your mouth chewy centers, they are the perfect blend of sweet and salty down to the last bite!!

A caramel stuffed cookie broken in half.

Craving something a little salty and a little sweet? Then get ready to sink your teeth into these decadent, flavor packed pretzel caramel cookies that will satisfy all of your tastebuds!! Featuring a brown sugar dough filled with crunchy pretzels, chocolate chips, and a gooey caramel center, these cookies take the classic chocolate chip cookie to the next level with their uniquely contrasting textures and flavor.

The star of this cookie has to be the buttery, soft caramels that melt as the cookie bakes giving you that gooey caramel pull when eaten fresh out of the oven. The extra little sprinkle of sea salt on top takes these cookies from good to gourmet and adds a delicious salted caramel flavor, creating the perfect balance of salty sweet!! Made using a basic chocolate chip cookie dough recipe, these dangerously addictive cookies are easy to whip up and are sure to become your new fall favorite dessert!!

For more cookie recipes, try Easy Chewy Peanut Butter Oreo Cookies or Texas Ranger Cookies (With Cornflakes!!)

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Why You’ll Love These Pretzel Caramel Cookies

  • Easy to make – These caramel chocolate chip cookies are simple to make and only take 20 minutes to whip up.
  • Sweet and salty – Crunchy, salty pretzels, rich semisweet chocolate, gooey caramel, and a touch of flaky sea salt creates the perfect blend of sweet and salty and a unique contrast in flavors.
  • Perfect texture – These soft and buttery cookies have slightly crisp edges with a chewy, gooey caramel center.
  • Fun twist – This gooey salted caramel cookie recipe is a unique fun twist on the classic chocolate chip cookie!!

Recipe Ingredients

You’ll need the following ingredients to make these Easy Pretzel Caramel Cookies:

Ingredients needed to make pretzels caramel cookies.

Here are a few notes on the key ingredients used to make these delicious Salted Caramel Pretzel Cookies:

  • Mini Pretzels – Pretzels add such a great crunch and really punch up the salty sweet flavor. You can crush the pretzels either by hand or place them in a ziplock bag and crush them with a rolling pin. Be sure to only lightly crush the pretzels until you have small pieces (not crumbs) that will be able to fit inside and on top of the cookie dough balls.
  • Soft caramels – I recommend using Werther’s Soft Caramels for this recipe. Be sure to get soft caramels not hard caramels. Hard caramel candy will not melt as well or create a gooey center. You can use any brand of soft caramels as long as they are soft enough to fold in half. Kraft caramels however are too hard and do not melt as well.
  • Chocolate chips – I recommend using high quality semisweet, bittersweet, or dark chocolate chips to balance out some of the sweetness. If you would rather use milk or white chocolate chips, try using a combination of the sweeter chocolate chips with either bittersweet or dark chocolate chips. You can also use a chopped chocolate bar for those melty chocolate pools.
  • Brown sugar – Brown sugar is essential for not only creating that classic chocolate chip cookie flavor but for also giving these cookies the perfect chewy texture. I used light brown sugar here but feel free to use dark brown sugar if that is all you have.
  • Flaky sea salt – Topping the cookies with a pinch of flaky sea salt after they come out of the oven balances the sweetness of these caramel pretzel chocolate chip cookies perfectly!!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

These Caramel Stuffed Cookies are easily adaptable and can be made to include whatever you may be craving. Caramel and pretzels not your jam? That’s ok!! All you need is this perfect chocolate chip cookie base and your favorite mix ins to satisfy your tastebuds.

  • Add nuts. Level up the crunch by adding toasted walnuts or pecans instead of pretzels.
  • Change up your mix-ins. For a fun twist, use toffee bits or butterscotch chips in place of the soft caramels. You can also add shredded coconut!! When substituting mix-ins, be sure to only add up to 3 cups. Adding more than 3 cups will cause the dough to not hold together.
  • Leave out the flaky sea salt. If you are not a fan of flaky sea salt, you can leave it off.
  • Brown the butter. To make these cookies even more flavorful, brown the butter and allow it cool and solidify before mixing the dough.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above of add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Top tip: To save time, you can fold your caramels in half prior to removing the cookie dough from the fridge. After folding the caramels, I like to leave them in their wrappers so they do not stick to anything. Doing this extra step will ensure your cookie dough remains cold while you are rolling your cookie dough balls.

How to Make Caramel Pretzel Cookies – Step by Step Instructions

This easy cookie recipe uses the basic ingredients needed to make classic chocolate chip cookies. With a few staple pantry ingredients and my foolproof step by step instructions below, you’ll be sinking your teeth into these gooey cookies in no time!! Here’s how to make and bake these pretzel caramel cookies:

Whisked flour, baking soda, and salt in a bowl.

Step 1:  Whisk together the dry ingredients. In a medium bowl, whisk together flour, baking soda, and kosher salt.

Butter and sugar mixed in a bowl.

Step 2: Mix together the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and both sugars together until light and fluffy.

Egg and vanilla extract mixed in a bowl.

Step 3: Mix in the eggs and vanilla extract. Add in eggs one at a time, beating well after each addition. Mix in vanilla extract with second egg.

Dry ingredients mixed in a bowl.

Step 4: Add the dry ingredients. Add the flour mixture in 2 additions and mix on low speed until just a few flour streaks remain.

Folding chocolate chips and pretzels into cookie dough with a spatula.

Step 5: Fold in chocolate chips and chill. With a rubber spatula, fold in the chocolate chips and pretzels until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.

A soft caramel stuffed in the center of a ball of pretzel caramel cookie dough.

Step 6: Stuff the cookies. Preheat the oven to 350 degrees F and scoop dough by 2 1/2 tablespoons. Using your hands, flatten the dough balls. Fold soft caramels in half and shape into an even square. Press caramel into the center of each cookie dough ball.

Caramel chocolate chip cookie dough ball on a baking sheet lined with parchment paper.

Step 7: Shape cookie dough balls. Fold the dough over the caramel and roll into a smooth ball. If your dough starts to feel sticky or too soft after rolling, place the cookie dough balls on a wax lined plate and chill for 10 to 15 minutes to firm them back up. The dough needs to be cold to prevent the cookies from spreading.

Baked caramel chocolate chip cookie on a parchment lined baking sheet.

Step 8: Bake and top the cookies. Place the caramel filled dough onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until the edges just began to brown. Top cookies with extra chocolate chips, crushed pretzel pieces, small caramel pieces, and flaky sea salt. Allow cookies to rest on baking sheet for 10 minutes then transfer to wire rack to cool completely.

Expert Baking Tips

  • Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
  • Line your baking sheet with parchment paper. It is very important to line your baking sheet with parchment paper and not bake the cookies directly on the pan. The caramel becomes very sticky when baked and will cause the cookies to stick to the cookie sheet if it is not lined correctly. Also, it is best to use parchment paper and not a silicon baking mat as the cookies may stick to the mat.
  • Reshape or “scoot” the cookies. Due to the the amount of add-ins, the cookies may spread and lose their shape while baking. If this happens, use a biscuit cutter or any other circular object that is larger than your cookies and place it around or on top of your cookie. Gently “scoot” the biscuit cutter in a circular motion until your cookies are the perfect circle. You want to do this as soon as the cookies come out of the oven as the cookies will continue to harden as they cool.
  • Allow the cookies to cool on the baking sheet 10 to 15 minutes after baking. Because we are slightly underbaking these caramel cookies, the extra time on the cookie sheet allows the cookies to continue to bake a little while longer before moving them to the cooling rack. If a little caramel has escaped from the bottom of your cookies, no need to worry. Just give them a few extra minutes on the baking sheet while they cool. This will help keep the caramel inside.
  • Underbake the cookies. These taste best when they are slightly underbaked, creating the perfect soft and chewy texture.

Recipe FAQs

Do I have to chill the dough?

Yes!! Because this is a soft dough, it must be chilled for two hours prior to baking. Chilling also prevents the caramel from leaking out of the cookie. If you do not chill the dough, they will loose their shape and the caramel will melt out of the cookie while baking.

How can I prevent the cookies from spreading?

Chilling the dough and using parchment paper will help prevent your cookies from spreading. Also, be sure to use room temperature butter. If your butter is too warm and soft prior to mixing, it will cause your cookies to spread.

Can I use homemade caramel candy or sauce?

I do not recommend using homemade caramel candy or caramel sauce in place of the soft caramels. Homemade caramel sauce and candy will melt too much and cause the cookies to loose their shape while baking. Soft caramels are thick enough and will hold in the center and not melt into the cookies.

Can I make the cookie dough ahead of time?

This cookie dough can definitely be made ahead of time and baked later. After mixing the dough, allow it to chill for at least 30 minutes then, remove the dough from the refrigerator and roll into cookie dough balls. Place the dough balls in an air tight container or ziplock bag and freeze for up to 3 months.

Bite missing from a pretzel caramel cookie.
Caramel pretzel cookies topped with caramel and flaky sea salt.

Storage

Store the cooled pretzel caramel chocolate chip cookies in an airtight container or ziplock bag for up to 3 days. I recommend microwaving the cookies for 10 to 20 seconds to get that fresh out the oven taste.

Freezing

To freeze the unbaked caramel cookie dough, simply roll the dough into balls and place them into a freezer safe bag. Freeze up to 3 months. When ready to bake, allow the cookie dough balls to sit out at room temperature as the oven preheats. Add a minute or two of baking time if needed.

More Recipes You’ll Love

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A caramel stuffed cookie broken in half.
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Easy Pretzel Caramel Cookies

These Pretzel Caramel Cookies are a fun twist on the classic chocolate chip cookie!! They are loaded with salty pretzels, luscious chocolate chips and, stuffed with soft caramel in the middle. Deliciously soft and gooey, with slightly crisp edges and chewy centers, they are topped with extra caramel and flaky sea salt fresh from the oven making them the perfect blend of salty sweet!!
Prep Time20 minutes
Cook Time11 minutes
Resting Time2 hours
Total Time2 hours 31 minutes
Course: Dessert
Cuisine: American
Keyword: pretzel caramel cookies
Servings: 27 cookies
Calories: 348kcal
Author: Lauren

Ingredients

  • 2 1/2 (313g) cups All purpose flour
  • 1 teaspoon Baking soda
  • 3/4 teaspoon Kosher salt
  • 1 (227g) cup Unsalted butter room temperature
  • 1 (220g) cup Light brown sugar packed
  • 1/2 (100g) cup Granulated sugar
  • 2 large Eggs room temperature
  • 1 tablespoon Vanilla extract
  • 1 cup Mini pretzel twists crushed, plus more for topping
  • 2 (340g) cups Semisweet chocolate chips plus more for topping
  • 27 Soft caramels (Werther's preferred) 1 to stuff each cookie, plus more for topping
  • flaky sea salt optional, for topping

Instructions

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    2 1/2 (313g) cups All purpose flour, 1 teaspoon Baking soda, 3/4 teaspoon Kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, approximately 3 minutes. (Alternatively you can do this in a large bowl with an electric hand mixer). Scrape the sides and bottom of the bowl with a rubber spatula. Beat in one egg and vanilla extract until combined. Beat in remaining egg.
    1 (227g) cup Unsalted butter, 1 (220g) cup Light brown sugar, 1/2 (100g) cup Granulated sugar, 2 large Eggs, 1 tablespoon Vanilla extract
  • With the mixer on low, add the flour mixture in 2 additions, mixing until just combined and only a few streaks remain. Remove the mixing bowl from the stand mixer and fold in the pretzels and chocolate chips using a rubber spatula. Cover bowl with plastic wrap and refrigerate for 2 hours.
    1 cup Mini pretzel twists, 2 (340g) cups Semisweet chocolate chips
  • Line 2 large baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F. Remove the chilled dough from the fridge and scoop the dough by 2 1/2 tablespoons. If you have a kitchen scale, the dough balls should weigh 1.7 oz or 47 g. Flatten the cookie dough ball with your hand and press 1 folded soft caramel in the center. Roll the cookie dough into a smooth ball. Repeat for the rest of the cookie dough balls.
    27 Soft caramels (Werther's preferred)
  • Place 4 cookie dough balls per baking sheet and bake for 10 to 12 minutes. The edges should be a light golden brown and the middle slightly under done. They will continue to harden as they cool. Top cookies with chocolate chips, crushed pretzels, small caramel pieces, and flaky sea salt.
    flaky sea salt
  • Allow cookies to sit on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely. They are best serves slightly warm.

Notes

Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour.  Do not use a measuring cup and directly scoop up your flour.  This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife. 
Chill the dough: It is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread and the caramel will melt out.
Reshape or “scoot” the cookies. Due to the the amount of add-ins, the cookies may spread and lose their shape while baking. If this happens, use a biscuit cutter or any other circular object that is larger than your cookies and place it around or on top of your cookie. Gently “scoot” the biscuit cutter in a circular motion until your cookies are the perfect circle. You want to do this as soon as the cookies come out of the oven as the cookies will continue to harden as they cool.
Allow the cookies to cool on the baking sheet 10 to 15 minutes after baking. Because we are slightly underbaking these caramel cookies, the extra time on the cookie sheet allows the cookies to continue to bake a little while longer before moving them to the cooling rack. If a little caramel has escaped from the bottom of your cookies, no need to worry. Just give them a few extra minutes on the baking sheet while they cool. This will help keep the caramel inside.
Storage: Store any leftover baked cookies in an airtight container at room temperature for 3 days. 

Nutrition

Serving: 1cookie | Calories: 348kcal | Carbohydrates: 54g | Protein: 4.5g | Fat: 13.4g | Saturated Fat: 7.8g | Cholesterol: 31mg | Sodium: 493mg | Potassium: 78mg | Fiber: 1.9g | Sugar: 24.6g | Calcium: 28mg | Iron: 2mg

All Recipes

Simple & Moist Chocolate Walnut Cake

This Simple & Moist Chocolate Walnut Cake is incredibly rich and full of chocolate flavor!! An updated take on the Southern old fashioned chocolate walnut cake, this decadent reimagined classic is filled and topped with toasted walnuts to deliver an epic crunch and covered in a fudgy chocolate espresso ganache. It practically melts in your mouth with the first bite. Made with basic ingredients, this simple but delicious cake is the perfect cure to all of your chocolate cravings!!

Sliced walnut cake on a cake plate.

It doesn’t get any better than enjoying a slice of homemade chocolate cake. Chocolate and walnut is a classic flavor combination and a Southern favorite for good reason!! Richly decadent and incredibly moist, this updated take on the old fashioned chocolate walnut cake will have you reaching for your second slice right after you finish your first!!

This easy cake is based off my grandmother’s old fashioned chocolate walnut cake. Made with a combination of dutch process and black cocoa powder and topped with a decadently fudgy chocolate espresso ganache, this delicious cake tastes just like your favorite fudge brownie!! Not only are toasted, finely chopped walnuts folded into the luscious batter, but they are also sprinkled on the top for the perfect crunch. This extra addition of walnuts ensures there is a nice, nutty flavor in every bite.

Easy to make with simple ingredients, it is the perfect dessert for holidays, birthdays, or any other special occasion. Guests will love sinking their teeth into the moist and tender cake, the thick and not too sweet espresso ganache, and the contrast in texture from the crunchy walnuts. All these flavors come together and pair perfectly, creating the perfect rich chocolate cake!!

Looking for more reimagined classics? Check out my Moist Oreo Pound Cake or Old Fashioned Coca Cola Cake !!

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Why You’ll Love This Chocolate Walnut Cake

  • Classic chocolate and walnut flavor combination – Chocolate and walnut is a classic Southern flavor combination!!
  • A chocolate lovers dream – If you love chocolate, then this cake has got you covered!! Made with a combination of black and Dutch processed cocoa powder and topped with a fudgy chocolate espresso ganache, this simple cake is the perfect way to satisfy all of your chocolate cravings.
  • Simple to make – With basic ingredients and easy to follow instructions, this easy walnut chocolate cake recipe comes together in no time and is perfect for beginner and experienced bakers alike!!
  • Best texture – This delicious chocolate walnut cake is super moist and tender with a fluffy crumb. The addition of walnuts adds a wonderful crunch and creates a nice contrast in texture to the moist chocolate cake.
  • Perfect for any occasion – This moist chocolate pound cake is the ultimate crowd pleaser!! Whether are celebrating the holidays, a birthday, or just looking to satisfy your sweet tooth, this decadent dessert is your go to for any and all special occasions.

Recipe Ingredients

You’ll need the following ingredients to make this Moist Chocolate Walnut Cake:

Ingredients needed to make chocolate walnut cake.

Ingredients for the chocolate cake

Ingredients needed to make espresso ganache.

Ingredients for the chocolate espresso ganache

Here are a few notes on the ingredients used to make this Easy Chocolate Walnut Cake recipe:

  • Melted Butter – Melted butter gives this cake the best flavor. Not only does it provide richness but it also gives the cake a tender crumb.
  • Cocoa powder – I used a combination of black and Dutch processed cocoa powder. I love using both for extra richness and a deeper chocolate flavor. Dutch processed cocoa powders also result in a fudgier chocolate cake than natural unsweetened cocoa powder. I used Valhrona Dutch Processed Cocoa Powder and King Arthur Black Cocoa Powder.
  • Walnuts – I recommend using raw, unsalted walnuts. I also toasted the walnuts before adding them to the cake. Toasting walnuts is a game changer!! It helps make them buttery, brings out their earthiness, and makes them less bitter. Plus, they smell amazing while they are baking!! They do burn easily so be sure to keep an eye on them.
  • Buttermilk –  Buttermilk gives this cake a moist, tender crumb and provides a slight tang.
  • Semi-sweet Chocolate – Semisweet chocolate bars are best for making the ganache. Its not too sweet and compliments the espresso powder so well. Be sure to use high quality chocolate baking bars such as Valhrona, Guittard, or Ghirardelli. I used Guittard Semisweet Baking Bars for this recipe. I do not recommend using chocolate chips. They do not melt well and will not give you the consistency needed for the ganache.
  • Espresso Powder – Espresso powder is used both in the cake and in the ganache. I love using it in chocolate cakes because it really helps to enhance the chocolate flavor. Be sure to use quality espresso powder such as DeLallo.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Bundt cakes are the ideal dessert. Not only are they simple to make, they come together quickly and are usually baked under an hour. They look beautiful with little or no decoration at all, no elaborate decor required!! But my favorite part has to be all the endless possibilities when it comes to toppings and unique additions. Check out some of the delicious variations and ways you can customize this fudgy, flavor filled chocolate and walnut cake and make it your own:

  • Use a different nut. Change up the nuts and use toasted almonds, hazelnuts or pecans instead!!
  • Change your topping. Instead of topping this chocolate cake with walnuts with a ganache, try a dusting of powdered sugar and a scoop of ice cream.
  • Use water instead of coffee. If you do not like the taste or flavor of coffee, you can substitute it for hot water in the cake. I promise, you do not taste the coffee flavor in the cake at all. It is however, more prominent in the ganache. For a chocolate only ganache, simply leave out the espresso powder when heating the heavy cream.
  • Substitute the buttermilk. Although using store bought buttermilk is best for this recipe, you can make your own if needed. For the one cup of buttermilk, add one tablespoon of vinegar or lemon juice to one cup of whole milk and mix together. Let it sit for five to 10 minutes before using. Or, you can also use 3/4 cup of sour cream mixed with 1/4 cup of whole milk.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

How to Make Chocolate Nut Cake – Step by Step Instructions

Although easy to make, there are a few things to keep in mind when it comes to bundt cake perfection. Below, I will share my easy to follow step by step process so you can be confident in making and baking the perfect bundt cake every time. No fancy baking skills required!!

Before you start, preheat the oven to 350 F. Spray a 12 cup bundt pan with non stick baking spray. Finely chop 1/2 cup of the toasted walnuts.

Melted butter in a glass bowl.

Step 1: Melt the butter. Slice the butter into one inch pieces and place in a small saucepan. Melt butter over medium heat then set aside to cool.

Dry ingredients for chocolate walnut cake in a mixing bowl.

Step 2: Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment sift together the all purpose flour, cocoa powders, baking powder, and baking soda. Whisk in the sugar and salt.

Bowl of dry ingredients mixed with eggs and vanilla extract.

Step 3: Add the eggs and vanilla extract. Add eggs one at a time to the flour mixture, mixing until fully incorporated after each addition. Stir in vanilla extract.

Melted butter added to chocolate cake batter.

Step 4: Add the melted butter. On medium speed, mix in melted and cooled butter beating until combined.

Buttermilk being added to chocolate cake batter.

Step 5: Mix in buttermilk. On medium speed, add the buttermilk to the chocolate mixture beating until combined. 

Hot water added to chocolate walnut cake mixture.

Step 6: Slowly add the hot coffee. On low speed slowly add the hot coffee mixing until just combined. 

Folding chopped walnuts in chocolate cake batter with a spatula.

Step 7: Fold in the walnuts. Remove bowl from the stand mixer and add the finely chopped walnuts. Using a rubber spatula, gently fold in the walnut pieces until combined.

Chocolate cake batter with walnuts in a bundt pan.

Step 8: Bake!! Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick or cake tester comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert cake from the pan on to the wire rack and cool completely.

Chocolate espresso ganache in a glass bowl.

Step 9: Make the chocolate espresso ganache. Place the chopped chocolate in heatproof medium bowl. In a small saucepan, whisk together the heavy cream and espresso powder. Heat cream over medium heat until simmering. Pour cream over chopped chocolate and let it sit for 3 minutes. Add 1/2 teaspoon of vanilla extract and with a rubber spatula, gently stir together the melted chocolate and cream until combined.

Overhead view of chocolate cake with nuts on a cake plate.

Step 10: Garnish. Pour the espresso ganache over the cooled cake and top with the remaining walnuts for the perfect added crunch. Enjoy!!

Expert Baking Tips

  • Properly measure your flour. For best results, I recommend weighing your ingredients, especially the flour. If you do not have a food scale, start first by fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour to the recipe resulting in a dry cake.
  • Use room temperature ingredients. Room temperature ingredients ensures that the ingredients mix together easily. This helps us to not over-mix the batter and creates an even, moist cake. Allow your ingredients to come to room temperature two hours prior to baking.
  • Finely chop your walnuts. Make sure to finely chop your walnuts and resist adding larger pieces. Larger walnut pieces will sink to the bottom of the cake. I chopped my walnuts by hand using a large knife and cutting board. You can also use a food processor or place them in a large Ziplock bag and crush them with a rolling pin.
  • Make sure your coffee is hot. Adding hot liquid to cocoa powder, also referred to blooming, helps to increase and enhance the chocolate flavor.
  • Do not boil the heavy cream. When heating the cream for the ganache, only heat to a gentle simmer. Once you see tiny bubbles around the edges of the saucepan, remove the cream from the heat and pour it immediately over the chocolate. If you heat the cream until it is boiling, it will be too hot and can burn the chocolate.
  • Don’t over mix. Over mixing the cake batter will over work the gluten resulting in a dense, tough textured cake.
  • Use the ganache immediately. Top the cake with the espresso ganache as soon as it made. If not, the ganache will continue to thicken and no longer be pourable. Also, the finer you chop the chocolate, the easier it will melt with the cream. Larger pieces of chocolate will not fully melt.
Chocolate walnut pound cake on a cake plate.

Recipe FAQs

What does espresso/coffee do in chocolate cake?

Espresso and coffee helps deepen and enhance the flavor of chocolate. Coffee also pairs well with the toasted walnuts.

Why is my walnut cake dry?

Over baking and using too much flour will lead to a dry cake.

Can I make this ahead of time?

This cake can definitely be made the day before and stored in an air tight container at room temperature until ready to serve. I recommend glazing the cake on the day you plan to serve it. But if you are short on time and would also like to glaze it the night before, store the cake in an air tight container in the refrigerator until ready to serve. You can also toast the walnuts the night before and seal them in an airtight container until ready to use.

What is the best kind of chocolate to use for this cake?

Semisweet chocolate is perfect for making the chocolate espresso ganache. It’s not too sweet and not too bitter. Be sure to use chocolate bars for the ganache and not chocolate chips. Chocolate chips will not melt as well or give the ganache its consistency.

Top tip: Using a serrated knife is the best for chopping the chocolate. The grooves of the knife help chop the chocolate into finer pieces.

A slice of chocolate walnut cake on a small dessert plate.

Storage

Room Temperature

Store the fully cooled, unglazed walnut chocolate cake in an airtight container for 3 to 5 days.

Refrigerator

Store the glazed chocolate walnut bundt cake in an airtight container in the refrigerator for up to 5 days.

Freezing

I recommend freezing this cake unglazed. Wrap the cooled cake in plastic wrap then foil. Place in a freezer bag and freeze up to 3 months.

More Cake Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Sliced walnut cake on a cake plate.
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Simple & Moist Chocolate Walnut Cake

This Simple & Moist Chocolate Walnut Cake is incredibly rich and full of chocolate flavor!! An updated take on the Southern old fashioned chocolate walnut cake, this decadent reimagined classic is filled and topped with toasted walnuts to deliver an epic crunch and covered in a fudgy chocolate espresso ganache!!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: chocolate walnut cake
Servings: 16 slices
Calories: 414kcal
Author: Lauren

Ingredients

For the Chocolate Pound Cake

  • 1 (227 g) cup Unsalted butter melted and cooled
  • 1 3/4 (219 g) cup All purpose flour
  • 1/2 (43 g) cup Dutch processed cocoa powder
  • 1/4 (21 g) cup Black cocoa powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 2 (400 g) cups Granulated sugar
  • 3 large Eggs room temperature
  • 1 tablespoon Vanilla extract
  • 1 (240 g) cup Buttermilk room temperature
  • 3/4 cup Hot water
  • 1 teaspoon Espresso powder
  • 1 cup Walnuts, divided raw, unsalted

For the Chocolate Espresso Ganache

  • 6 oz Heavy cream
  • 1 1/2 teaspoon Espresso powder
  • 6 oz Semi sweet chocolate bar finely chopped
  • 1/2 teaspoon Vanilla extract

Instructions

For the Walnuts

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and spread the walnuts evenly, making sure they are not overlapping. Bake until the walnuts are deeply golden brown, about 5 to 7 minutes, stirring with a heat proof spatula halfway through baking. Be sure to keep an eye on them as they burn easily. Remove from the oven and allow walnuts to cool on the baking sheet. When cooled, finely chop 1/2 cup of the walnuts and set aside until ready to fold into the cake.
    1 cup Walnuts, divided

For the Chocolate Pound Cake

  • Leave the oven at 350 degrees F. Spray a 12 cup bundt pan with non stick baking spray. Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Set aside.
  • Slice the butter into 1 inch pieces and place in a medium sized saucepan. Melt the butter over medium heat then transfer to a heatproof bowl to cool. (Alternatively, you can do this in the microwave. Place the butter in a heatproof bowl and microwave in 30 second intervals until the butter is fully melted.)
    1 (227 g) cup Unsalted butter
  • In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, cocoa powders, baking powder, and baking soda. Whisk in the granulated sugar and salt.
    1 3/4 (219 g) cup All purpose flour, 1/2 (43 g) cup Dutch processed cocoa powder, 1/4 (21 g) cup Black cocoa powder, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 1/2 teaspoon Kosher salt, 2 (400 g) cups Granulated sugar
  • In a small saucepan, heat water until simmering and hot. Add 1 teaspoon of espresso powder and stir until the powder has dissolved. Set aside.
    3/4 cup Hot water, 1 teaspoon Espresso powder
  • On medium speed, add in the eggs, one at a time making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
    3 large Eggs, 1 tablespoon Vanilla extract
  • With the mixer on medium speed, add in the melted butter, and mix until fully combined, stopping to scrape the sides and bottom of the bowl. Next, add in the buttermilk and mix until fully incorporated, stopping to scrape the sides and bottom of the bowl.
    1 (240 g) cup Buttermilk
  • Reduce speed to low and slowly add the hot coffee, mixing until just combined. Remove bowl from the stand mixer and add in the finely chopped walnuts. Using a rubber spatula, gently fold in the walnuts until just combined.
  • Pour batter into prepared pan. Bake for 40 to 45 minutes, until a toothpick or cake tester comes out clean.
  • Remove cake from oven and allow it to cool in the pan on a wire cooling rack for 10 minutes. Invert cake onto wire rack to cool completely.

For the Chocolate Espresso Ganache

  • Place the finely chopped chocolate into medium sized heat proof bowl.
    6 oz Semi sweet chocolate bar
  • In a small saucepan, whisk together the heavy cream and espresso powder. Heat over medium heat until it begins to gently simmer. Heat only until you see tiny bubbles of cream around the edges of the pan. Do not allow cream to come to a rapid boil. Remove from heat and pour over the chocolate allowing it to sit for 3 minutes without stirring.
    6 oz Heavy cream, 1 1/2 teaspoon Espresso powder
  • Add 1/2 teaspoon of vanilla extract and with a rubber spatula, slowly mix until completely combined and chocolate has melted. Set the cooling rack with the cake over a piece of wax or parchment paper and pour the ganache over the cake. Gently tap the cooling rack to help the ganache drizzle down the sides of the cake. Top the cake with the remaining toasted walnuts. Allow the ganache to set before serving.
    1/2 teaspoon Vanilla extract

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to a dry and dense cake.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you.  use a scale to measure your dry ingredients.
Use room temperature ingredients. Make sure to allow your eggs, buttermilk, and cream cheese come to room temperature 2 hours before using. Room temperature ingredients help to create a homogenous emulsion and ensure that the ingredients blend well together. 
Properly prepare your bundt pan. To prevent the cake from sticking to the pan, be sure to spray the pan well with a baking spray with flour.  I like Baker’s Joy. Alternatively, you can butter and flour the bundt pan. 
Cool cake in pan for 10 minutes. After removing the cake from the oven, allow it to cool in the pan for 10 minutes before attempting to remove it.  Allowing the cake to cool for longer than 10 minutes will allow the sugars to harden and the cake to stick to the pan.
Finely chop your walnuts. Make sure to finely chop your walnuts and resist adding larger pieces. Larger pieces will sink to the bottom of the cake. 
Do not boil the heavy cream. When heating the heavy cream for the ganache, only heat to a gently simmer.  If heated until boiling, the cream will be too hot and can burn the chocolate. 
Use the ganache immediately.  Use the ganache immediately after stirring.  The longer you wait to use the ganache, the thicker it will become and will no longer be pourable. 
Cool before you glaze. Allow your cake to cool completely before glazing. If you glaze your cake while it is still warm, the glaze will melt and slide off the cake.

Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 46.4g | Protein: 6.1g | Fat: 24.8g | Saturated Fat: 12.6g | Cholesterol: 81mg | Sodium: 270mg | Potassium: 236mg | Fiber: 2.7g | Sugar: 32.2g | Calcium: 58mg | Iron: 2mg

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Easy & Chewy Chocolate Chip Sugar Cookies

These buttery Easy & Chewy Chocolate Chip Sugar Cookies are filled with melty pools of chocolate chips and dusted with sugar. Decadently soft and gooey in the center with slightly crispy edges, these drop style sugar cookies are perfect for the holiday season and a great addition to your dessert or holiday table. Made with only 9 basic ingredients, this easy recipe is a nice twist on the classic Southern sugar cookie!!

A stack of soft and gooey chocolate chip sugar cookies.

If you love the combination of sweet, buttery soft classic sugar cookies and chocolate chips then this cookie is for you!! This simple chocolate chip sugar cookie recipe is made with melted butter and brown sugar giving it a deliciously buttery soft texture. They have soft and chewy centers, are slightly doughy in the middle (depending on how long you bake them) with perfectly crisp edges. No dry, bland sugar cookies here!! They wash down perfectly with a tall glass of milk or if you’re anything like me, your morning cup of coffee.

These drop style sugar cookies are close to the traditional sugar cookies from your childhood with a few upgrades. In this post, I’ll teach you how to achieve bakery style quality cookies without all the hard work. With my simple tips and tricks below, you’ll learn how to bake the perfect chewy cookie every time. All you need to do is mix, chill, scoop, bake, then sink your teeth into sweet, sugar coated melted chocolate goodness!!

Looking for more chocolate inspiration? Try my Moist Oreo Pound Cake, Easy Triple Chocolate Muffins, Double Chocolate Cinnamon Bundt Cake or Old Fashioned Coca Cola Cake!!

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Why You’ll Love These Easy & Chewy Chocolate Chip Sugar Cookies

  • Soft & chewy – These buttery sugar cookies stay soft and chewy in the middle with perfect crisp edges.
  • Easy to make – This basic sugar cookie recipe is super easy to make and only requires 9 basic ingredients you likely already have in your pantry.
  • No roll sugar cookies – This simple chocolate chip sugar cookies recipe features a drop style cookie, no rolling, frosting, or fancy cut outs here!!
  • Perfect for the holidays – Impress your guests with the best chocolate chip sugar cookies!! They are the perfect Christmas cookie for holiday parties or cookie exchanges!!

Recipe Ingredients

You’ll need the following ingredients to make these Easy & Chewy Chocolate Chip Sugar Cookies:

Ingredients needed to make chocolate chip sugar cookies.

Here are a few notes on the ingredients used to make this Chocolate Chip Sugar Cookies Recipe:

  • Unsalted Butter – Unsalted melted butter helps to create the chewiest cookie. It is important to allow the butter to cool prior to adding the sugars. Using hot butter will cause the sugars to melt and create a greasy cookie.
  • Light Brown Sugar – To achieve that perfect chewy texture, it is important to add more moisture to the cookie dough. Brown sugar has more moisture than granulated sugar, giving the cookie more chew. I only used a small amount of brown sugar. Using too much will cause the cookies to spread.
  • Granulated Sugar – Granulated sugar is drier than brown sugar and allows the cookies to spread slightly. It is also used to coat the cookie dough balls before baking.
  • Egg / Egg Yolk – Using an egg and an extra egg yolk provides moisture, fat, richness, and helps to bind the dough. The egg yolk also ensures a tender cookie that is extra soft and gooey.
  • Semi-sweet Chocolate Chips – I used regular sized chocolate chips here but mini chocolate chips would also work!!
  • Baking Soda – This sugar cookie recipe is made without baking powder. When testing, I found that using baking powder caused the cookies to really hold their shape and not spread. We want a little spread here!!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

I love these delicious cookies as is but feel free to get creative and make them your own!! Here are a few substitutions and variations to consider:

  • Add nuts. Increase the texture factor by adding toasted walnuts or pecans to the dough when adding the chocolate chips.
  • Add candy. For a fun twist, incorporate M&M’s, toffee pieces, crushed peppermint, or peppermint bark.
  • Use different chocolate . Switch up the chocolate and add a combination of milk and dark chocolate or a combination of milk and semi-sweet chocolate. Using all milk chocolate might make these cookies a little too sweet.
  • Use a different extract. If baking for the holidays, peppermint extract would be a great addition to pair with chocolate chips. Additionally, you can use lemon extract to create a lemon sugar cookie and add white chocolate chips!!

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above of add your own spin with new ingredients, please let us know how it turned out in the comments below.

Top tip: I tested these cookies using different baking times to determine the texture at each stage. They can be baked from a range of 12 to 14 minutes depending on the texture you like best. For soft and gooey cookies, bake the cookies for 12 minutes. For firmer, crispier cookies, bake for a max of 14 minutes. They are done when the edges are barely golden brown and the centers have puffed up.

Top tip: If your kitchen is warm and your cookie dough balls become wet and sticky, place them in the fridge for 10 minutes to harden.

How to Make Sugar Cookies with Chocolate Chips – Step by Step Instructions

This chewy chocolate chip sugar cookie recipe is easy to make, requires only a few steps, and basic ingredients. These simple step by step instructions will ensure you bake the perfect chewy cookie every time:

Step 1: Line a baking sheet with parchment paper and set aside. Cut butter into 1 inch slices and melt in a medium saucepan over medium heat.

Whisking flour, baking soda, and kosher salt in a bowl.

Step 2: Whisk together the dry ingredients. In a medium bowl, whisk together flour, baking soda, and kosher salt.

Melted butter and sugars mixed together in a bowl.

Step 3: Mix together the melted butter and sugars. On medium speed, beat the melted butter and both sugars together until thick and creamy.

Egg, egg yolk, and vanilla extract in a bowl with butter mixture.

Step 4: Beat in eggs and vanilla. Add in egg, egg yolk, and vanilla extract and mixed until fully combined.

Dry ingredients added to bowl with wet ingredients.

Step 5: Add the dry ingredients. Add the flour mixture in 2 additions and mix on low speed until just combined.

Chocolate chip cookie dough in a bowl with a spatula.

Step 6: Fold in chocolate chips and chill. Add in the chocolate chips and using a rubber spatula, fold them in until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.

Chocolate chip cookie dough ball in a bowl with sugar.

Step 7: Roll dough balls and coat in sugar. Preheat the oven to 325 degrees F. Scoop dough by 2 1/2 tablespoons. Roll dough into tall cookie dough balls then roll in sugar to coat. 

Chocolate chip cookie dough balls on a baking sheet lined with parchment paper.

Step 8: Bake!! Place balls of dough onto the prepared cookie sheet and bake for 12 – 14 minutes.

Chocolate chip sugar cookies on a cooling rack.

Step 9: Cool. Remove cookies from oven and firmly tap the baking tray on a heat proof surface. Top cookies with extra chocolate chips. Allow cookies to cool on baking sheet for 10 minutes then transfer to cooling rack to cool completely.

Expert Baking Tips

  • Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
  • Use room temperature ingredients. Be sure to bring your eggs to room temperature prior to using. Room temperature eggs trap air and ensures the cookies are a light texture.
  • Reshaping the cookie. Rolling the dough into tall cookie balls creates the perfect thick and chewy center and crisp edges. As the cookie bakes, the bottom of the cookie bakes first and becomes the outer crisp edges. Then, the top of the cookie ball becomes the thick, chewy center.
  • Don’t over mix. After adding the flour only mix until you see a few streaks left. Then, add the chocolate chips. Using a rubber spatula, gently fold the chocolate chips into the cookie dough in just a few strokes. Make sure to also scrape the bottom of the mixing bowl as you are folding to ensure all of the flour is incorporated. Stop mixing when you no longer see the last streaks of flour. Over-mixing causes more gluten development resulting in tough cookies.
  • Underbake the cookies. These chocolate chip sugar cookies taste best when they are slightly underbaked. The extra time on the baking sheet allows the cookies to cook a little while longer.
  • Bang the pan. The pan banging technique was discovered and perfected by Sarah Kieffer. Banging the pan helps the cookies to deflate and spread. This creates beautiful cracks and ripples throughout the cookie resulting in the perfect chew.

Recipe FAQs

Can I make the sugar cookie dough ahead of time?

Yes!! The dough can be made, rolled into balls, and kept in the refrigerator for up to 3 days.

Do I have to chill the sugar cookie dough?

Yes, the dough has to be chilled for 2 hours prior to baking. Chilling the dough improves texture, allows the flavors to marinate so the dough becomes more flavorful, and makes the cookies more soft and plush. Also, chilling allows the butter to solidify causing the cookies to spread less resulting in thicker cookies. The flour is also able to reabsorb moisture. Furthermore, chilled dough takes longer to spread therefore the middle of cookies will be be barely baked.

Is sugar cookie dough the same as chocolate chip cookie dough?

Typically sugar cookie dough is made without brown sugar. For this recipe however, I used a little brown sugar to achieve a chewy texture.

What makes sugar cookies flatten out?

To help the sugar cookies flatten after baking, gently tapping the pan on the counter will help them deflate and in the process help give them a chewy texture!!

Why are my sugar cookies so dry?

Adding too much flour, over-mixing, and over-baking can cause your sugar cookies to become dry. Investing in an oven thermometer to ensure you are baking at the correct temperature, using a food scale to measure your flour, and only mixing your ingredients until just combined are all ways to prevent your cookies from drying out.

How do you store sugar cookies so they don’t dry out?

These simple chocolate chip sugar cookies are best stored in an airtight container for up to five days. However, if left out, the cookies will be exposed to air causing them to dry out faster.

Top view of chewy chocolate chip sugar cookies.

Storage

To store, place the cooled, baked cookies in an airtight container for up to five days.

Freezing

To freeze the unbaked cookie dough, simply roll the cookie dough into tall balls and place in the refrigerator for 2 hours. Then, place them into a freezer safe bag and freeze up to 3 months. When ready to bake, allow the cookie dough balls to sit out at room temperature as the oven preheats. Add a minute or two of baking time if needed.

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A stack of soft and gooey chocolate chip sugar cookies.
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5 from 1 vote

Easy & Chewy Chocolate Chip Sugar Cookies

These drop style Chocolate Chip Sugar Cookies are a delicious twist on the Southern classic sugar cookie!! They are rich and buttery with epically soft and chewy centers, slightly crisp edges, and studded with melted chocolate pools. These sugar cookies are sure to become your new go to sweet treat and holiday cookie obsession!!
Prep Time20 minutes
Cook Time14 minutes
Resting Time2 hours
Total Time2 hours 34 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip sugar cookies
Servings: 22 cookies
Calories: 289kcal
Author: Lauren

Ingredients

  • 2 3/4 (344 g) cups All purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 (227 g) cup Unsalted butter melted and cooled
  • 1 1/4 (250 g) cup Granulated sugar plus 1/4 cup (50g) for rolling
  • 1/4 (55g) cup Light brown sugar packed
  • 1 large Egg
  • 1 large Egg yolk
  • 1 tablespoon Vanilla extract
  • 2 (12 oz) cups Semi-sweet chocolate chips

Instructions

  • Cut butter into 1 inch slices and melt in a medium saucepan over medium heat. Remove from heat and pour into the bowl of a stand mixer. Allow the butter to cool for 20 minutes while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.
    1 (227 g) cup Unsalted butter
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    2 3/4 (344 g) cups All purpose flour, 1 teaspoon Baking soda, 1/2 teaspoon Kosher salt
  • In the stand mixer bowl with the melted butter, beat the melted butter and both sugars with the paddle attachment until thick and creamy, about 1 minute.(Alternatively you can do this in a large bowl with an electric hand mixer).
    1 1/4 (250 g) cup Granulated sugar, 1/4 (55g) cup Light brown sugar
  • Add in the egg, egg yolk, and vanilla extract and mixed until fully combined, scraping the sides of the bowl. About 1 minute.
    1 large Egg, 1 large Egg yolk, 1 tablespoon Vanilla extract
  • Add the flour mixture in 2 additions, mixing until just combined. After adding the second addition of flour, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the chocolate chips. Using a rubber spatula, fold in the chocolate chips until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
    2 (12 oz) cups Semi-sweet chocolate chips
  • Line a large baking sheet with parchment paper and set aside. Preheat the oven to 325 degrees F. Remove the chilled dough from the fridge and scoop the dough by 2 1/2 tablespoons. Roll dough into tall cookie dough balls. If you have a kitchen scale, the dough balls should weigh 1.7 oz or 47 g. Roll balls in sugar to coat. If your kitchen is warm and your cookie dough balls become wet and sticky, place them in the fridge for 10 minutes to harden. Place 4 balls of dough onto the prepared baking sheet, about two inches apart.
  • Bake cookies for 12 – 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). The cookies are ready when they are a light golden brown on the edge but pale and slightly wet in the middle. The cookies are better when they are slightly underbaked and will harden as they cool.
  • Remove the cookies from the oven and firmly tap the baking sheet ( about 5 times) on a heatproof surface to deflate the cookies. Top cookies with extra chocolate chips if desired. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely. They will be very soft so be sure to allow them to cool completely. I know its hard!! Enjoy!!

Notes

Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour.  Do not use a measuring cup and directly scoop up your flour.  This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife. 
 
Chill the dough: Because this recipe uses melted butter, it is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread. 
 
Gently slam the cookie sheet: Slamming the baking tray after removing the cookies help them to deflate and creates a chewy texture.
 
Storage: Store any leftover baked cookies in an airtight container at room temperature for 5 days. 

Nutrition

Serving: 1cookie | Calories: 289kcal | Carbohydrates: 38.1g | Protein: 2.1g | Fat: 14.7g | Saturated Fat: 9.1g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 26mg | Fiber: 1.5g | Sugar: 23.3g | Calcium: 8mg | Iron: 1mg

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Best Strawberry Crumb Cake

Perfect for breakfast, brunch, or dessert, this Strawberry Crumb Cake is the ultimate crowd pleaser. A deliciously moist single layer sour cream cake is layered with a sweet strawberry jam, and topped with a buttery almond cinnamon streusel for an irresistible sweet crunch. It is easy to make with only a few simple ingredients making it the perfect summer dessert!!

Slice of strawberry crumb cake.

Juicy, ripe strawberries are the star of this deliciously summery fresh strawberry cake. Not only is it super easy to make, it bakes up perfectly plush and golden every time.

This buttery fresh strawberry crumb cake features three delicious and effortless layers: a tender, rich vanilla cake base, a jammy strawberry filling made with fresh strawberries, and last but not least, a luscious, buttery streusel. This cake is perfect till the last bite!!

Whether you are preparing for a weekend brunch, a party, or just need a go to breakfast to pair with your morning cup of coffee, this super easy cake is perfect for any occasion!! All you need is a few pantry-staple ingredients to make your strawberry dreams come true.

Craving more fruity desserts? Try my Easy Banana Blueberry Oatmeal Muffins or Strawberries and Cream Bundt Cake!!

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Why You’ll Love This Recipe

  • Quick strawberry jam – This quick strawberry jam only takes 15 minutes to make and add loads of jammy strawberry flavor. It’s so good, you’ll want to eat it by the spoonful!!
  • Perfect for any occasion – Not only is this cake perfect for busy mornings and weekend brunch, you can also enjoy it for dessert!! All you need is a generous scoop (or two) of your favorite vanilla ice cream or a dollop of whipped cream!!
  • Amazing texture – Thanks to the magic of sour cream, this strawberry crumble cake has a deliciously moist and tender crumb. This is also an all butter cake giving it best rich flavor.
  • Crunchy Almond Cinnamon crumble – A thick layer of streusel provides the perfect crunch to this buttery, moist cake.
  • Easy to make – This easy strawberry jam cake recipe is made with simple ingredients and each layer comes together in no time.

Ingredients

You’ll need the following ingredients to make this deliciously easy Strawberry Crumb Cake:

Ingredients used to make strawberry crumb cake.

Here are a few notes on the ingredients used to make this Strawberry Crumble Cake Recipe:

  • Fresh Strawberries – Using fresh strawberries to make the jam really punches up the flavor and ensures there is the perfect amount of strawberry in every bite.
  • Sour Cream – Adding sour cream to the cake batter creates an incredibly rich, slightly dense but tender cake. The acidity from the sour cream also reacts with the baking soda which helps make the cake super fluffy and moist. Make sure to use full fat sour cream.
  • Unsalted Butter – Unsalted butter is used in both the crumb topping and vanilla cake layer. For the crumb topping, melt the butter and allow it to cool for 20 minutes before adding to the flour mixture.
  • Baking soda/Baking powder – Helps give this cake a good rise.
  • Eggs – Provide structure to the cake. Be sure to use large eggs at room temperature.
  • Lemon juice – Adding lemon juice to the strawberry jam brightens up the flavor of the strawberries and really allows them to shine.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

Although fresh strawberries are a great addition to this cake during the summer season, it is very versatile and is perfect for any in season fruit you wish to use. Here are some of my favorite ways to customize this strawberry jam filled cake:

  • Switch up your fruit flavors and use a different fruit for your jam. Blueberries, raspberries, or blackberries are all great choices.
  • For extra sweetness, add a decadent drizzle of cream cheese or a lemon glaze over the cooled cake. Or, keep it simple and sprinkle the cake with a little powdered sugar.
  • Add toasted pecans or walnuts to the streusel instead of the sliced almonds.
  • For a decadent dessert, warm up the coffee cake in the microwave for 10 seconds then top with your favorite vanilla ice cream. Or a dollop of whipped cream!!

This recipe has not been tested with substitutions or variations. If you happen to try any that work for you, please let us know in the comment section below!!

How to Make Strawberry Crumb Cake

Here’s how to make and bake this fresh Strawberry streusel cake recipe:

Before you start, preheat the oven to 350 F/180 C. Spray a 9×9 baking pan with non stick baking spray and line with parchment paper.

A small bowl filled with streusel.

Step 1: Make the almond streusel. To make the streusel, in a small bowl, combine flour, sugars, cinnamon, and salt. Melt the butter and pour over the flour mixture. With a fork, mix streusel until combined. Refrigerate streusel until ready for use.

A bowl filled with quick strawberry jam.

Step 2: Make the quick strawberry jam. In a medium saucepan, add the strawberries, sugar, lemon juice, cornstarch, and cinnamon. Cook on high heat until boiling then boil for 1 minute, stirring constantly. Reduce heat to medium low and cook for an additional 10 to 15 minutes until jam thickens, stirring constantly. When ready, transfer jam to a heatproof container and allow it to cool to room temperature until ready to use.

Flour, baking powder, baking soda, and salt in a bowl.

Step 3: Mix the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda. Whisk in the kosher salt and set aside.

Butter and sugar creamed together in a mixing bowl.

Step 4: Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on high speed for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Flour being mixed into vanilla batter.

Step 5: Add the wet and dry ingredients. With the mixer on low, add the dry ingredients alternating with the sour cream, beginning and ending with the dry ingredients.

Vanilla cake batter mixed in a bowl.

Step 6: Fold the batter. Remove the bowl from the mixer and with a rubber spatula, gently fold the batter 2 to 3 times, making sure to scrape the bottom and sides of the bowl to ensure no flour is left.

Vanilla cake batter in a square baking pan.

Step 7: Add cake batter to prepared baking pan. Pour the batter into the prepared pan and spread using an offset spatula.

Quick strawberry jam layered on top of vanilla cake batter.

Step 8: Layer the strawberry jam. Evenly spread the strawberry jam on top of cake batter with an offset spatula.

Unbaked strawberry crumb cake topped with streusel.

Step 9: Add streusel and bake!! Remove streusel from fridge and sprinkle on top of the strawberry layer. Bake for 55 – 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Baked strawberry crumb cake in square cake pan.

Step 10: Cool the cake and Enjoy!! Let the cake cool in the pan on a wire rack for 1 hour. Remove cake from the pan to the wire rack and let it cool completely. Enjoy!!

Expert Baking Tips

  1. Do not over-mix your batter!! Only mix your wet and dry ingredients until just combined. Overmixing will create a dry cake and may sink in the middle.
  2. Because the cake batter is very thick, spoon it into the prepared pan then use an offset spatula to smooth the batter into each corner of the pan.
  3. After removing the cake from the oven, allow it to cool for one hour in the pan on a wire rack to allow the jam layer to set.
  4. Be careful not to ovebake. Investing in a good oven thermometer is key to ensure you are baking at the correct temperature. Use a toothpick or cake tester and poke the center of the cake. It is ready when the toothpick comes out clean with a few moist crumbs. If your cake is browning too quickly, cover cake with a piece of foil.
  5. Chill the almond streusel. If you do not chill the streusel before baking, the butter will melt and you will not have those perfectly crunchy morsels of streusel.
  6. I recommend using a food scale to ensure you have an accurate measurement of ingredients. If you do not have a food scale, spoon your flour into a measuring cup and level it off with the back of a butterknife. Avoid scooping directly into the flour container. Doing so will add more flour to your recipe than needed.
  7. Use room temperature ingredients. Room temperature ingredients ensure your batter mixes evenly and traps air allowing your crumb cake to rise.
Two slices of strawberry crumb cake.

Recipe FAQs

Can I make this strawberry crumb cake recipe in advance?

Yes!! The jam and the streusel can be made up to two days in advance. Allow the strawberry jam to cool to room temperature, then cover and chill. Mix up the streusel until crumbly, then cover and chill until ready to use. 

What is the difference between crumb cake and coffee cake?

Although they are relatively the same, crumb cakes have more streusel than coffee cakes which are generally prepared with less of a crumb topping. The streusel on the crumb cake is larger and more dominating than with coffee cakes. Coffee cakes also do not require streusel where as with crumb cakes, its all about the yummy streusel!!

Can I use fresh or frozen strawberries?

Frozen strawberries can be used instead of fresh to make the quick strawberry jam but fresh strawberries are preferred. Because frozen strawberries contain more water, it will take longer for the jam to thicken. If using frozen strawberries you may need to extend the baking time by approximately 5 minutes.

Can I substitute the sour cream?

Because sour cream contributes to the texture and moisture of this cake substituting it may not lead to the same results. If you do not have sour cream, you may try full fat greek yogurt as substitute.

Can the cake be made with gluten free flour?

I have not tested this recipe with gluten free flour, but if you have, please let me know how it turned out!! You can substitute by using a 1 to 1 cup of gluten free flour for all purpose flour.

Three slices of strawberry crumble cake.

Storage & Freezing

Store any left over strawberry crumb cake in an airtight container on the counter at room temperature for 2 to 3 days. You can also store this cake in the refrigerator for an extra day or two. Since this is an all butter cake, it will start to dry out the longer it is left in the refrigerator. If you plan on refrigerating the cake, I suggest wrapping it well with plastic wrap and foil and warming it in the microwave for about 10 to 20 seconds to soften when ready to eat.

Freezing

Store cooled cake as a whole or individually sliced in a freezer safe bag for up to one month. Thaw at room temperature when you are ready to enjoy!!

More Cake Recipes You’ll Love

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Slice of strawberry crumb cake.
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Best Strawberry Crumb Cake

This delicious Strawberry crumb cake is the perfect way to celebrate summer!! Featuring three layers: a buttery, moist vanilla cake, a mouthwatering strawberry jam made with fresh strawberries, and an irresistible crunchy streusel. It is easy to make and perfect for breakfast or dessert!!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: strawberry crumb cake
Servings: 12 slices
Calories: 458kcal
Author: Lauren

Equipment

  • 1 9×9 square pan

Ingredients

For the Cinnamon Almond Streusel

  • 1 1/4 (156g) cup All purpose flour
  • 1/2 (110 g) cup Light brown sugar
  • 4 (48 g) tablespoons Granulated sugar
  • 2 teaspoons Ground cinnamon
  • 1/8 teaspoon Kosher salt
  • 1/2 (113 g) cup Unsalted butter melted
  • 3 tablespoons Sliced almonds

For the Vanilla Cake

  • 2 (250 g) cups All purpose flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 (113 g) cup Unsalted butter room temperature
  • 1 (200 g) cup Granulated sugar
  • 2 large Eggs room temperature
  • 1 tablespoon Vanilla Extract
  • 1 (240 g) cup Sour cream room temperature

For the Strawberry Quick Jam

  • 2 (340g) cups Finely chopped strawberries
  • 1/2 (100 g) cup Granulated sugar
  • 2 teaspoons Lemon juice
  • 1 tablespoon Cornstarch
  • 3/4 teaspoon Ground cinnamon

Instructions

  • Preheat oven to 350 F and spray a 9X9 square baking pan with nonstick baking spray. Line pan with parchment paper and set aside.

Cinnamon Almond Streusel

  • In a medium bowl, mix the flour, sugars, cinnamon, and salt. Add in the melted butter and use a fork to mix until combined. Add sliced almonds and gently mix until combined. Place bowl in the refrigerator while you prepare the jam.
    1 1/4 (156g) cup All purpose flour, 1/2 (110 g) cup Light brown sugar, 4 (48 g) tablespoons Granulated sugar, 2 teaspoons Ground cinnamon, 1/8 teaspoon Kosher salt, 1/2 (113 g) cup Unsalted butter, 3 tablespoons Sliced almonds

Strawberry Quick Jam

  • In a medium size saucepan, add the strawberries, sugar, lemon juice, cornstarch, and ground cinnamon and stir until combined. Heat mixture over high heat, stirring constantly with a wooden spoon. Once boiling, allow mixture to boil for 1 minute then reduce heat to medium low.
    2 (340g) cups Finely chopped strawberries, 1/2 (100 g) cup Granulated sugar, 2 teaspoons Lemon juice, 1 tablespoon Cornstarch, 3/4 teaspoon Ground cinnamon
  • Cook the mixture, stirring constantly for 10 to 15 minutes until the jam thickens. Use the back of a wooden spoon or potato masher to mash any large chunks of strawberries. To test to see if the jam is ready, run the wooden spoon along the bottom of the saucepan in a straight line. If the jam takes a second or two to come back together, the jam is ready.
  • Once ready, remove jam from heat and transfer to a heatproof container. Allow jam to cool to room temperature while you prepare the cake batter. (If making the jam ahead, place it in the refrigerator until ready to use. Allow the jam to come to room temperature before adding to the cake. If the jam is still cold before adding it to the cake, place it in the microwave for 10 to 20 seconds to heat up. This will make it easier to spread.)

Vanilla Cake

  • In a medium bowl, sift together the flour, baking powder, baking soda. Whisk in the kosher salt and set aside.
    2 (250 g) cups All purpose flour, 2 teaspoons Baking powder, 1/4 teaspoon Baking soda, 1/2 teaspoon Kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 3 to 4 minutes until light and fluffy.
    1/2 (113 g) cup Unsalted butter, 1 (200 g) cup Granulated sugar
  • Add in the eggs one at a time mixing well after each addition. Make sure to stop and scrape the bowl after each addition. Stir in vanilla extract.
    2 large Eggs, 1 tablespoon Vanilla Extract
  • With the mixer on low, add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. After each addition, mix only until just combined, making sure to scrape the bottom and sides of the bowl with a rubber spatula. Remove the bowl from mixer and with a rubber spatula, gently fold the batter 2 to 3 times, making sure to scrape the bottom of the bowl to ensure there is no flour left. Batter will be thick.
    1 (240 g) cup Sour cream
  • Pour the batter into the prepared pan and spread evenly using an offset spatula. Tap the pan a few times on the counter to release any air bubbles. Add the strawberry jam on top of the batter and using an offset spatula, spread jam in an even layer. Remove streusel from the fridge and sprinkle on top of the strawberry jam.
  • Bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean with a few moist crumbs.
  • Remove cake from oven and place pan on a cooling rack. Let the cake sit in the pan for 1 hour to let the jam set. After 1 hour, transfer the cake from the pan to the cooling rack and allow it to cool completely. Sprinkle with powdered sugar or glaze if desired. Enjoy!!

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to a dry and dense cake.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you.  use a scale to measure your dry ingredients.
Use room temperature ingredients. Allow your eggs, sour cream, and butter to come to room temperature 2 hours before using. Room temperature ingredients help to create a smooth batter and ensures that the ingredients blend well. 
Cooling the cake.  Allow the cake to cool in the pan for 1 hour before removing it to a wire rack.  This time allows the jam to set.
Strawberries:  You can use either fresh or frozen strawberries to make the jam.  If using frozen, add approximately 5 more minutes of cook time since the frozen strawberries contain more water. 
Substituting the sour cream: If you do not have sour cream, you can substitute with full fat greek yogurt.
Chill the crumb. Chill the crumb prior to using.  If you don’t, the butter will melt while the cake is baking and you will not that perfect crunchy streusel.
Storage & Freezing 
Room temperature: Store any left overs in an airtight container on the counter at room temperature for 2 to 3 days. 
Fridge: You can also store this cake in the refrigerator for an extra day or two. Since this is an all butter cake, it will start to dry out the longer it is left in the refrigerator. If you plan on refrigerating the cake, I suggest wrapping it well with plastic wrap and foil. When ready to eat, warm the cake in the microwave for about 10 seconds to soften. 
Freezing: Store cooled cake as a whole or individually sliced in a freezer safe bag for up to one month. Thaw at room temperature when you are ready to enjoy!!
 
 

Nutrition

Serving: 1slice | Calories: 458kcal | Carbohydrates: 65.2g | Protein: 5.4g | Fat: 20.5g | Saturated Fat: 12.5g | Cholesterol: 76mg | Sodium: 308mg | Potassium: 212mg | Fiber: 1.7g | Sugar: 36.6g | Calcium: 86mg | Iron: 2mg

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Moist Oreo Pound Cake

This Moist Oreo Pound Cake is deliciously rich, chocolatey, and full of Oreo flavor!! With a tender, slightly dense crumb, this cookies and cream cake is packed with crushed Oreos and topped with a decadent cream cheese glaze. If you love Oreos and chocolate, then you’ll love this fun twist on the traditional Southern chocolate cake. Made from scratch with simple ingredients, this crowd pleasing dessert is sure to satisfy all of your chocolate cravings.

A slice of Oreo cake leaning against a pound cake.

Get ready to meet your new cake obsession!! This Oreo chocolate cake recipe is perfect for the cookies and cream lover in your life. It is made with a combination of dutch process and black cocoa powder to enhance the Oreo flavor and topped with a tangy cream cheese glaze and extra crushed Oreos!! Incredibly rich, with a melt in your mouth delicate crumb, you’ll find it hard to stop at just one bite.

This Oreo pound cake is a spin on the traditional Southern chocolate cake your grandmother use to make but with a few upgrades. Bundt cakes have a reputation for being intimidating but my with my easy to follow instructions and tips below you can finally drop the box mix and create the perfectly moist pound cake of your dreams!!

Looking for more inspired Oreo desserts? Try my Easy Oreo Muffins or Easy and Chewy Peanut Butter Oreo Cookies!!

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Why You’ll Love This Oreo Pound Cake

  • Oreo flavor – This Oreo cookie cake tastes just like a giant Oreo!! Not only are crushed Oreos added to the cake batter and used to decorate the cake but the vanilla filling is used to make the delicious cream cheese glaze!!
  • Easy to make – This easy Oreo cake is perfect for beginner bakers and experienced bakers alike!! Not only are the simple steps easy to follow but this recipe uses ingredients you likely already have in your pantry.
  • Perfect for any occasion – Whether you are serving a crowd or just looking to satisfy your sweet tooth, this crowd pleasing cookies and cream dessert is the perfect centerpiece for your next gathering or special occasion.

Recipe Ingredients

You’ll need the following ingredients to make this Moist Oreo Pound Cake:

Ingredients used to make Oreo Bundt Cake.
Ingredients for the Oreo Pound Cake
Ingredients used to make cream cheese glaze.
Ingredients for the Cream Cheese Glaze

Here are a few notes on the ingredients used to make this Easy Oreo Cake recipe:

  • Oreos – I used classic, regular Oreos for this recipe!! You can also use gluten free Oreos if needed.
  • Cake Flour – Cake flour is great for creating a soft cake with a light and tender crumb. If you do not have cake flour, you can substitute with all purpose flour or 1 to 1 cup of gluten free flour.
  • Cocoa Powder – To really amp up the Oreo flavor, I used a combination of dutch process and black cocoa powder. Black cocoa powder is one of the main ingredients used to make Oreos. It is rich and earthy in flavor and also gives the Oreos their dark hue. I used King Arthur Black Cocoa Powder.
  • Buttermilk – Buttermilk helps give this cake a moist, tender crumb and provides a slight tang.
  • Vegetable Oil – Vegetable oil makes this cake extremely moist and rich. You can use vegetable or canola oil.
  • Cream Cheese – Cream cheese and the vanilla filling from the Oreos are combined to make the silky glaze that tops this Oreo bundt cake. Cream cheese pairs perfectly with Oreos and enhances the Oreo flavor.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Bundt cakes are the perfect dessert. They are simple to make, easy to decorate, and there are no layers to worry about!! More importantly, they are easily adaptable and can be customized any way and with any flavors you wish. Here are some of the ways you can make this simple Oreo cake recipe your own.

  • Use different Oreos – Change up the Oreos and add any Oreo flavor you like!! Red velvet Oreos would be a delicious addition.
  • Add chocolate chips – Increase the chocolate factor and add some chocolate chips to the batter. I recommend using up to one cup of mini semisweet or dark chocolate chips. Milk or white chocolate will make the cake too sweet.
  • Make a vanilla Oreo cake – If you prefer a vanilla cake, you can make a vanilla bundt cake instead and add the crushed Oreos to the vanilla cake batter.
  • Change up the glaze – If you are not a fan of cream cheese, you can top this cake with a vanilla or chocolate glaze instead. Either one would go perfectly with this Oreo pound cake.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

How to Make Chocolate Oreo Cake – Step by Step Instructions

Bundt cakes are by far my favorite cakes to bake. But even with their ease and simplicity, they are know to be tricky to get just right. Fear not, below I will guide you through the step by step process I use to ensure bundt cake perfection every time.

Before you start, preheat the oven to 350 F. Spray a 12 cup bundt pan with non stick baking spray.

Dry ingredients in a mixing bowl.

Step 1: Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment sift together the cake flour, cocoa powders, baking powder, baking soda, and espresso powder. Whisk in sugar and salt.

Eggs, buttermilk, vanilla extract, and vegetable oil in a mixing bowl.

Step 2: Mix the wet ingredients. In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until combined.

Folding Oreo cookies into chocolate cake batter with a spatula.

Step 4: Mix the wet and dry ingredients. With the mixer on low, slowly add the wet ingredients to the dry ingredients. After adding all of the wet ingredients, increase the speed to medium and mix until fully combined, stopping to scrape the sides and bottom of the bowl. Reduce speed to low and slowly add the hot water mixing until just combined. Remove bowl from the stand mixer and add the crushed Oreos. Using a rubber spatula, gently fold in the crushed Oreo pieces until combined.

Chocolate cake batter with Oreos in a bundt pan.

Step 5: Bake!! Pour batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick or cake tester comes out clean.

Baked Oreo pound cake in a bundt pan.

Step 6: Cool. Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert cake from the pan on to the wire rack and cool completely.

Glazed Oreo Bundt Cake on a cake plate.

Step 7: Cream cheese glaze. Beat the cream cheese and powdered sugar together. Add in the vanilla, milk, and Oreo filling and beat until combined. It should be a pourable consistency. Pour cream cheese glaze over cake and top with extra crushed Oreos. Enjoy!!

Expert Baking Tips

  • Properly measure your flour. For best results, I recommend weighing your ingredients, especially the flour. If you do not have a food scale, start first by fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour to the recipe resulting in a dry cake.
  • Use room temperature ingredients. Room temperature ingredients ensures that the ingredients mix together easily. This helps us to not over-mix the batter and creates an even, moist cake. Allow your ingredients to come to room temperature two hours prior to baking.
  • Scrape the bowl. When adding your wet and dry ingredients, be sure to scrape the bottom and sides of the bowl. This ensures everything is mixed evenly and that there are no bits of flour left at the bottom of the mixing bowl.
  • Greasing the cake pan. Generously grease your baking pan with a non stick baking spray with flour. This will help release the cake easily after baking. I like to use Baker’s Joy.
  • Removing the cake. Bundt cakes should only be left to cool in the pan on a cooling rack for 10 minutes. Any longer will result in the cake sticking to the pan. This time allows the cake to cool enough where its still warm but won’t fall apart when inverting it onto a wire rack.
  • Cool before you glaze. Allow your cake to cool completely before glazing. If you glaze your cake while it is still warm, the glaze will melt and slide off the cake.
  • If your do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder.
Oreo pound cake on a cake plate.

Recipe FAQs

Can I use regular flour?

Yes!! You can use an equal amount of all purpose flour or gluten free flour instead of cake flour if needed.

What is the difference between dutch process and black cocoa powder?

Dutch process cocoa powder is cocoa powder that has been washed with a potassium carbonate solution, neutralizing its acidity to a pH of 7. It has a darker color and a smooth, earthy flavor. Black cocoa is similar to Dutch process as it has also had its acidity neutralized but it is heavily alkalized for a longer time giving it a pH of 8. This process is what gives it a very dark color and a low fat content. Black cocoa is also very smooth but richer in flavor. It is best to use black cocoa in small amounts and in conjunction with dutch process cocoa powder to enhance the chocolate flavor but also add fat back into the baked good.

Can I make this cake ahead of time?

This cake can definitely be made the day before and stored in an air tight container at room temperature until ready to serve. I recommend glazing the cake on the day you plan to serve it. But if you are short on time and would also like to glaze it the night before, store the cake in an air tight container in the refrigerator until ready to serve.

What is the secret to a good pound cake?

Besides the flavor, good pound/bundt cakes depend on an accurate measurement of ingredients, proper mixing to create a light, tender crumb, room temperature ingredients, and baking the cake at the correct temperature.

A slice of Oreo pound cake on a small dessert plate.

Storage

Room Temperature

Store the fully cooled, unglazed Oreo chocolate cake in an airtight container for 3 to 5 days.

Refrigerator

Store the glazed Oreo bundt cake in an airtight container in the refrigerator for up to 5 days.

Freezing

I recommend freezing this cake unglazed. Wrap the cooled cake in plastic wrap then foil. Place in a freezer bag and freeze up to 3 months.

More Cake Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A slice of Oreo cake leaning against a pound cake.
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4.89 from 26 votes

Moist Oreo Pound Cake

This deliciously Moist Oreo Pound Cake is filled with crushed Oreos and topped with a decadent cream cheese glazed made with Oreo filling. This cookies and cream pound cake is perfect for anyone who loves Oreo cookies!!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Oreo Pound Cake
Servings: 16 slices
Calories: 348kcal
Author: Lauren

Equipment

  • 1 12 cup Bundt Cake Pan

Ingredients

Oreo Pound Cake

  • 1 3/4 (219 g) cup Cake Flour
  • 3/4 (64 g) cup Dutch Process Cocoa Powder
  • 1/4 (21 g) cup Black Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Espresso Powder
  • 1 3/4 (350 g) cup Granulated Sugar
  • 3/4 teaspoon Kosher Salt
  • 1/2 (112 g) cup Vegetable Oil
  • 3 large Eggs room temperature
  • 1 (240 g) cup Buttermilk room temperature
  • 1 tablespoon Vanilla Extract
  • 1 cup Hot Water
  • 18 Oreo Cookies crushed, plus extra for top of cake

Cream Cheese Glaze

  • 4 oz Cream Cheese room temperature
  • 1 1/2 (180 g) cup Powdered Sugar sifted
  • 4 (60 g) tablespoons Milk
  • Vanilla Filling from 2 Oreo Cookies
  • 1/2 teaspoon Vanilla Extract

Instructions

For the Oreo Pound Cake

  • Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with non stick baking spray. Using a fine pastry brush, spread baking spray to coat the pan making sure to get into all the nooks and crannies. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, cocoa powders, baking powder, baking soda, and espresso powder. Whisk in the granulated sugar and salt.
    1 3/4 (219 g) cup Cake Flour, 3/4 (64 g) cup Dutch Process Cocoa Powder, 1/4 (21 g) cup Black Cocoa Powder, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Espresso Powder, 1 3/4 (350 g) cup Granulated Sugar, 3/4 teaspoon Kosher Salt
  • In a small saucepan, heat water until simmering and hot.
    1 cup Hot Water
  • In a separate medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until combined.
    1/2 (112 g) cup Vegetable Oil, 3 large Eggs, 1 (240 g) cup Buttermilk, 1 tablespoon Vanilla Extract
  • Using the paddle attachment with the mixer on low, slowly add the wet ingredients into the dry ingredients. After adding all of the wet ingredients, increase the speed to medium and mix together until combined, stopping to scrape the sides and bottom of the bowl.
  • Reduce speed to low and slowly add the hot water and mix until just combined. Remove bowl from the stand mixer and add in the crushed Oreos. Using a rubber spatula, gently fold in the crushed Oreo pieces until combined.
    18 Oreo Cookies
  • Pour batter into prepared pan. Bake for 45 to 50 minutes, until a toothpick or cake tester comes out clean.
  • Remove cake from oven and allow it to cool in the pan on a wire rack for 10 minutes. Invert cake onto wire rack to cool completely.

For the Cream Cheese Glaze

  • In a medium bowl, beat cream cheese with a hand mixer on high for 1 minute. Add in the sifted powdered sugar and mix on low until combined. Increase to high speed and beat until smooth.
    4 oz Cream Cheese, 1 1/2 (180 g) cup Powdered Sugar, 4 (60 g) tablespoons Milk, Vanilla Filling from 2 Oreo Cookies, 1/2 teaspoon Vanilla Extract
  • Using a butterknife, scrape vanilla filling from 2 Oreo cookies. Place filling in a small bowl and heat in the microwave for about 20 seconds. Add vanilla filling, milk, and vanilla extract to cream cheese mixture. Mix glaze on high until combined. It should be a pourable consistency.
  • Place cooled cake on cooling rack with a cookie sheet underneath. Pour cream cheese glaze over cake and top with extra crushed Oreos. Enjoy!!

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to a dry and dense cake.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you.  use a scale to measure your dry ingredients.
Use room temperature ingredients. Make sure to allow your eggs, buttermilk, and cream cheese come to room temperature 2 hours before using. Room temperature ingredients help to create a homogenous emulsion and ensure that the ingredients blend well together. 
Properly prepare your bundt pan. To prevent the cake from sticking to the pan, be sure to spray the pan well with a baking spray with flour.  I like Baker’s Joy. Alternatively, you can butter and flour the bundt pan. 
Cool cake in pan for 10 minutes. After removing the cake from the oven, allow it to cool in the pan for 10 minutes before attempting to remove it.  Allowing the cake to cool for longer than 10 minutes will allow the sugars to harden and the cake to stick to the pan.
Scrape the bowl. When adding your wet and dry ingredients, be sure to scrape the bottom and sides of the bowl.  This ensures everything is mixed evenly and that there are no bits of flour left at the bottom of the mixing bowl.
Cool before you glaze. Allow your cake to cool completely before glazing. If you glaze your cake while it is still warm, the glaze will melt and slide off the cake. 
 
Storage. Store assembled cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1slice | Calories: 348kcal | Carbohydrates: 56.1g | Protein: 5.2g | Fat: 13.3g | Saturated Fat: 4.1g | Cholesterol: 39mg | Sodium: 254mg | Potassium: 281mg | Fiber: 2.3g | Sugar: 38.7g | Calcium: 71mg | Iron: 2mg

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Easy Chewy Peanut Butter Oreo Cookies

These Easy Chewy Peanut Butter Oreo Cookies are filled with creamy peanut butter, crushed Oreo pieces, and chocolate chips. They bake up perfectly soft in the middle with slightly crisp edges and the perfect amount of chew. This quick and easy recipe comes together in 15 minutes with only a few basic ingredients. With my simple to follow step by step instructions, you’ll bake deliciously chewy peanut butter cookies from scratch every time!!

Baked peanut butter cookies in a tart pan.

If you love the combination of Oreos and peanut butter then these cookies are just for you!! Let’s face it, peanut butter and chocolate is a match made in heaven. When paired together, you are guaranteed that mouthwatering sweet, slightly salty combination.

For this recipe, the basic peanut butter cookies from your childhood are taken up a notch with the addition of Oreos and chocolate chips. The peanut butter comes through effortlessly but not too much to the point it over powers the crushed Oreos. And to top it all off, the freshly baked cookies are topped with extra crushed Oreos (giving them that perfect extra crunch), Oreo crumbs, and chocolate chips to make them even more decadent!!

Below, I’ll be teaching you my perfected tips and tricks to create the best chewy cookie (trust me I practiced these 4 times before getting them right), the ingredients and methods I used and why. Get ready to impress your family and friends with this crowd pleasing peanut butter Oreo dessert!!

And if you’re craving more Oreo dessert recipes, try my Easy Oreo Muffins or Moist Oreo Pound Cake !!

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  • Easy to make – This easy cookie recipe comes together in just 15 minutes with simple ingredients that you probably already have in your pantry.
  • Classic peanut butter cookie taste – These easy chewy peanut butter cookies are reminiscent to your favorite childhood peanut butter cookie.
  • Soft and chewy peanut butter cookies – They have slight crisp edges with soft and chewy centers.
  • Perfect sweet and salty combination – This peanut butter Oreo dessert has the perfect ratio of chocolate to peanut butter.

Recipe Ingredients

You’ll need the following ingredients to makes these chewy Peanut Butter Oreo Cookies:

Ingredients used to make peanut butter oreo cookies.

Here are a few notes on the ingredients used to make these Easy Chewy Peanut Butter Oreo Cookies:

  • Peanut Butter – Creamy peanut butter, like Skippy or Jif, is best for these cookies. I do not recommend using natural (no sugar added) peanut butter.
  • Crushed Oreos – I used the classic, regular Oreos for this recipe. You can also use gluten free Oreos if you need to make them gluten free.
  • Vegetable Oil – Baking peanut butter cookies with oil is the best way to create that perfectly soft and chewy texture with those beautiful, classic peanut butter cracks. Oil keeps these cookies soft and moist. After chilling, the butter will firm up as it cools. But the oil will stay in a liquid state allowing these cookies to stay soft for days.
  • Melted Unsalted Butter – Melted butter makes a chewier, richer cookie.
  • Brown Sugar – Adding more brown sugar than granulated sugar adds more moisture and ensures these cookies not only bake up soft but helps give them the perfect chewy texture. Make sure to pack your brown sugar when measuring.
  • Chocolate Chips – I cant think of anything better then adding chocolate chips to make these cookies and cream peanut butter cookies even more indulgent!!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

I love these cookies as is but sometimes you want to shake things up and make them your own. Here are a few substitutions and variations to consider:

  • Use different Oreos. For a fun twist, try using actual peanut butter Oreos or Oreos with chocolate filling.
  • Leave out the chocolate chips. If you only want the peanut butter and Oreo combination, feel free to leave out the chocolate chips!!
  • Amp up the peanut butter and chocolate flavor. Instead of chocolate chips, you can substitute with mini Reese’s peanut butter cups!!
  • Add dark chocolate. Because the Oreo cookies and peanut butter are already sweet, using milk or white chocolate will make them too sweet. If you want to change up the chocolate, I suggest using dark chocolate chips.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

How to Make Peanut Butter Cookies with Oreos – Step by Step Instructions

This chewy peanut butter cookie recipe is easy to make, requires only a few steps, and simple ingredients. Whether you are a new or experienced baker, the following instructions will ensure you bake the perfect Oreo peanut butter cookies every time:

Step 1: Line a baking sheet with parchment paper and set aside. In a medium bowl, shift together flour and baking soda. Whisk in the salt and set aside.

Melted butter and peanut butter mixed together in a bowl.

Step 2: Mix the melted butter and peanut butter. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl and a hand mixer, beat the melted butter and peanut butter until smooth.

Light brown sugar and granulated sugar added to butter mixture.

Step 3: Beat in the sugars. Add in the light brown sugar and granulated sugar and beat until creamy.

Egg, vegetable oil, and vanilla extract mixed together in a bowl.

Step 4: Add the wet ingredients. Beat in the egg, vanilla extract, and vegetable oil, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.

Peanut butter Oreo cookie dough in a bowl with a spatula.

Step 5: Add the dry ingredients. Add all of the flour mixture and mix until almost combined. Remove the bowl from the stand mixer and with a rubber spatula, fold in the chocolate chips and crushed Oreo pieces. Cover bowl with plastic wrap and chill in the refrigerator for 45 minutes.

Cookie dough balls on a parchment lined baking sheet.

Step 6: Roll dough. After 45 minutes, preheat the oven to 350 F. Remove the dough from the refrigerator and using a cookie scoop, scoop dough to form 3 tablespoon sized dough balls using the palm of your hands. (Each ball should be 1.7 ounces). Using two fingers, gently flatten dough balls smoothing out any cracks.

Baked peanut butter oreo cookies on a wire cooling rack.

Step 7: Bake!! Bake cookies at 350 F for 10 to 11 minutes. Remove cookies from oven and firmly slam the baking tray on a heat proof surface. Top cookies with extra chocolate chips, Oreo pieces, and Oreo crumbs. Allow cookies to cool on baking sheet for 5 minutes then transfer to cooling rack to cool completely.

Expert Baking Tips

  • Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a meaning cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
  • Do not over-mix the dough. After adding the flour only mix until you see a few streaks left. Then, add the chocolate chips and Oreos and using a rubber spatula, gently fold them in in just a few strokes. Make sure to also scrape the bottom of the mixing bowl as you are folding to ensure all of the flour is incorporated. Stop mixing when you no longer see the last streaks of flour.
  • Control the spread. It is important that the cookie dough chills prior to baking so the butter resolidifies. If you notice your cookies are spreading while baking or that your dough is warm, you can pop the remaining dough balls into the refrigerator for 10 to 15 minutes to firm up.
  • Underbake the cookies. These oreo peanut butter cookies taste best when they are slightly underbaked. The extra time on the baking sheet allows the cookies to cook a little while longer.
  • Gently slam the cookie sheet. To help these chewy peanut butter cookies maintain their chewy texture, I like to firmly tap the baking sheet on the counter. This not only helps to flatten them out a bit but it also knocks the air out of the cookies creating a chewy cookie that is crispy on the outside and super soft on the inside.

Top tip: If your cookies happen to lose their round shape while baking its ok!! To fix them, use the edge of your spatula and gently scoot the cookie edges back into place.

Chewy peanut butter Oreo cookies on a small cooling rack.

Recipe FAQs

What kind of peanut butter is best for peanut butter cookies?

You can use either Skippy, Jif or Kraft. Skippy is my favorite creamy peanut butter so I chose to use it here. I haven’t tried using natural (no sugar added) peanut butter for this recipe. If you prefer natural peanut butter, please note that it will affect the texture and sweetness of the cookies. They will also spread more.

Is it better to chill peanut butter cookie dough?

Because melted butter is used in this recipe, chilling the dough is a must!! The dough is “wetter” then your average cookie dough. Chilling it not only allows the dough to firm up prior to scooping, but it also gives the butter the chance to resolidify. The sugar also absorbs the liquid when chilling the dough, preventing the cookies from spreading. If the cookies are baked immediately, they will spread becoming hard and crispy.

Why do you press down on peanut butter cookies before baking them?

I recommend slightly pressing the cookies before putting the in the oven. Just like your basic peanut butter cookie recipe, these benefit from being gently pressed down to help them spread. Use two fingers and gently press on the tops of the cookies until they resemble fat discs. I also like to smooth out any cracks in the dough after flattening.

How do you know when peanut butter cookies are done?

When the cookies are done baking, the edges will be set and the middles will look barely done and a little gooey. Not to worry, the cookies will set and finish cooking with the extra time on the baking sheet. This step is key for soft and chewy peanut butter cookies!! If the edges of the cookies are golden brown when removing them from the oven, then they are over baked. They should look a pale and light brown in color.

A stack of chewy peanut butter Oreo cookies.

Storage

These peanut butter Oreo cookies should be stored for up to 4-5 days in an airtight container at room temperature.

Freezing

To freeze the baked cookies, allow them to cool completely. Then, place them in a Ziplock bag for up to 1 month. To defrost, allow cookies to thaw on the countertop for at least one hour.

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Baked peanut butter cookies in a tart pan.
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5 from 1 vote

Easy Chewy Peanut Butter Oreo Cookies

These Easy Chewy Peanut Butter Oreo Cookies are filled with creamy peanut butter, crushed Oreo pieces, and chocolate chips. They bake up perfectly soft in the middle with slightly crisp edges and perfect amount of chew. This quick and easy recipe comes together in 15 minutes with a few basic ingredients.
Prep Time15 minutes
Cook Time10 minutes
Resting Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Oreo Cookies
Servings: 18 cookies
Calories: 248kcal
Author: Lauren

Ingredients

  • 1 1/4 (156g) cup All purpose flour
  • 3/4 teaspoon Baking soda
  • 3/4 teaspoon Kosher salt
  • 1/4 (57 g) cup Unsalted butter melted
  • 1/2 (128 g) cup Peanut butter
  • 3/4 (165 g) cup Light brown sugar packed
  • 1/4 (50 g) cup Granulated sugar
  • 1 large Egg
  • 1 tablespoon Vanilla extract
  • 1/4 (56g) cup Vegetable oil
  • 1 cup Crushed Oreos about 10 cookies, plus extra for topping
  • 1/2 cup Semisweet chocolate chips
  • 2 tablespoons Oreo cookie crumbs for topping cookies
  • 1/4 cup Mini semisweet chocolate chips for topping cookies

Instructions

  • Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
    1 1/4 (156g) cup All purpose flour, 3/4 teaspoon Baking soda, 3/4 teaspoon Kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), beat melted butter and peanut butter until smooth and fully combined.
    1/4 (57 g) cup Unsalted butter, 1/2 (128 g) cup Peanut butter
  • Add in the light brown sugar and granulated sugar and beat until creamy.
    3/4 (165 g) cup Light brown sugar, 1/4 (50 g) cup Granulated sugar
  • Beat in egg, vanilla extract, and vegetable oil, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.
    1 large Egg, 1/4 (56g) cup Vegetable oil, 1 tablespoon Vanilla extract
  • Add all of the flour mixture and mix until almost combined (do not mix flour until it is fully combined, you should still see some streaks of flour) . Remove the bowl from the stand mixer and add in the semisweet chocolate chips and crushed Oreo pieces. Using a rubber spatula, gently fold in the chocolate chips and crushed Oreo pieces while also incorporating the last bit of flour. Mix until just combined, being careful not to over-mix the dough. Dough will look "wet" but that is to be expected. Cover bowl with plastic wrap and chill in the refrigerator for 45 minutes.
    1 cup Crushed Oreos, 1/2 cup Semisweet chocolate chips
  • After 45 minutes, preheat the oven to 350 F. Remove the dough from the refrigerator and using a cookie scoop, scoop the dough to form 3 tablespoon sized dough balls using the palm of your hands. Dough may still feel a little wet and crumbly but that is to be expected. If you have a kitchen scale, each ball of dough should be 1.7 ounces. Place 6 dough balls on the prepared baking sheet and using two fingers, gently flatten cookie dough balls, smoothing out any cracks.(If at any point you feel your cookie dough is too warm or your cookies are spreading too much while baking, chill the remaining dough balls for 10 to 15 minutes).
  • Bake for 10 to 11 minutes. The cookies are ready when the middle of the cookies look soft and slightly underbaked and the edges set. If the edges are golden brown then cookies are overbaked.
  • Remove the cookies from the oven and firmly slam the baking sheet on a heatproof surface to deflate the cookies. Top cookies with mini chocolate chips, Oreo pieces, and Oreo crumbs. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
    2 tablespoons Oreo cookie crumbs, 1/4 cup Mini semisweet chocolate chips

Notes

Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour.  Do not use a measuring cup and directly scoop up your flour.  This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife. 
Chill the dough: Because this recipe uses melted butter, it is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread. 
Gently slam the cookie sheet: Slamming the baking tray after removing the cookies help them to deflate and creates a chewy texture.
Storage: Store any leftover baked cookies in an airtight container at room temperature for 4 to 5 days. 

Nutrition

Serving: 1cookie | Calories: 248kcal | Carbohydrates: 28.8g | Protein: 3.5g | Fat: 13.8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 246mg | Potassium: 85mg | Sugar: 17.5g | Calcium: 10mg | Iron: 1mg

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Best Strawberries and Cream Bundt Cake

Celebrate berry season to the fullest with this decadent Strawberries and Cream Bundt Cake!! This show stopping dessert features a traditional moist and buttery sour cream cake with an epically tender crumb. Divided into two layers, this lusciously golden cake is first brushed with a strawberry syrup. It is then layered with a cloud like whipped cream cheese filling and a fresh, sweet strawberry sauce. Lastly, to top it all off, it is generously dusted with powdered sugar and garnished with fresh berries. Easy to make, using simple ingredients, this crowd pleasing dessert is perfect for your next summer BBQ or picnic!!

Sliced strawberries and cream bundt cake on a cake plate.

Looking for a way to use up that bounty of strawberries in your kitchen? I got you covered. This fresh strawberry bundt cake is the perfect way to celebrate spring or summer!! It is perfectly moist and dense but still tender and soft, just like a bundt cake should be. And, it is the ideal canvas to showcase fresh, juicy, summer strawberries!!

Perfect for any occasion, this impeccable cake is sure to dazzle your guests. They’ll love sinking their teeth into the rich, vanilla infused bundt cake. The inviting pillowy mounds of tangy whipped cream cheese filling, and the delectable fresh strawberry sauce. All come together to deliver the perfect bite. Whether you’re feeding a crowd or looking to satisfy your sweet tooth, this cake has it all. Bursting with strawberry flavor, one bite will keep you coming back endlessly for more.

Craving more summery bundts? Try my Southern Lemon Pound Cake !!

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Why you’ll Love This Recipe

  • Soft and tender – This buttery strawberries and cream bundt cake is super rich, deliciously moist, and perfectly tender thanks to sour cream.
  • Elegant and easy to make – This easy show stopping bundt cake recipe uses simple ingredients and comes together quickly.
  • Perfect for any occasion – This cake is perfect for celebrating Easter, Valentine’s Day, Mother’s Day, or any special occasion.
  • Bursting with strawberry flavor – Fresh, juicy strawberries fill the center of this cake making it the perfect dessert for strawberry lovers!!

Ingredient Notes

Ingredients used to make strawberries and cream bundt cake.

For the full ingredient list and quantities, check out the recipe card below. Here a few notes on the ingredients used to make this deliciously summery Strawberries and Cream Bundt Cake:

  • Fresh Strawberries – The star of the show!! Using fresh, juicy strawberries to make the strawberry sauce is the perfect way to celebrate strawberry season.
  • Cake flour – I like using cake flour to achieve a light and fluffy crumb. Cake flour has a lower gluten content than all purpose flour which helps to create tender baked goods. You could use all purpose instead of cake flour but know that doing so will result in a cake with a denser crumb.
  • Unsalted butter – Butter provides fat and richness. Creaming the butter with the sugar until evenly distributed is important because it helps add air to the batter. The air bubbles expand helping to leaven the batter. If you do not take the time to properly whip the butter and sugar together to develop enough air, it will result in a dense and heavy cake.
  • Sour cream – The extra fat content in sour cream makes this cake moist and rich.
  • Heaving whipping cream – For best results, make sure the heavy cream is cold prior to whipping. Also, do not substitute it for any other type of cream as it will not thicken.
  • Cream cheese – Cream cheese adds a little decadence and a slight tang to the whipped cream and pairs perfectly with the sweet strawberries. The cream cheese must soften to room temperature prior to whipping.
  • Balsamic vinegar – Balsamic vinegar pairs beautifully with strawberries and helps to enhance their flavor. If you do not like balsamic vinegar, you can replace it with an equal amount of lemon juice.

Substitutions and Variations

Bundt cakes are simple to make and so versatile. There are endless possibilities when it comes to utilizing different flavors. Although I love this cake as is, there are many different ways you can customize it to make it our own. Here are a few substitutions and variations to consider:

  • Use different berries. Switch out the strawberries for another type of summer fruit. Blueberries or raspberries would be delicious options.
  • Make a different whipped filling. No cream cheese? No worries. For the whipped vanilla cream cheese filling, you could simply leave out the cream cheese and make a whipped vanilla filling instead. Or switch it up and use mascarpone in place of cream cheese for a sweeter and creamier filling.
  • Use greek yogurt. If you don’t have sour cream on hand, you can use whole fat greek yogurt instead. Although whole fat greek yogurt has a lower fat content than sour cream, it will still give your cake a moist and airy crumb.
  • Add the perfect pairing. For added decadence, you could serve this cake alongside a creamy vanilla or vanilla bean ice cream. Or, leave off the powdered sugar and drizzle with a lush vanilla or tangy lemon glaze.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Step by Step Instructions – Vanilla Bundt Cake

Made with simple ingredients and a few easy steps, this impressive strawberry bundt cake is perfect for brunch or your next backyard BBQ!! Here is how to make and bake this deliciously moist Strawberries and Cream Bundt cake:

Before you start, preheat the oven to 350 F. Prepare your bundt pan by either spraying with a non stick baking spray or butter and flour.

Creamed sugar and butter in a bowl.

Step 1: Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium low speed until combined. Increase speed to medium and continue to beat until pale and fluffy, about 4 to 5 minutes, stopping to scrape the sides of the bowl.

Butter, sugar, eggs, and vanilla extract mixed in a bowl.

Step 2: Add eggs and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract with the last egg.

Vanilla cake batter in a bowl.

Step 3: Mix in wet and dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low speed gradually add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Beat until just combined after each addition, stopping to scrape the sides of the bowl.

Bundt cake pan filled with vanilla cake batter.

Step 4: Bake! Spoon batter into the prepared pan, and smooth the top with the back of a spoon or offset spatula. Firmly tap the pan on the counter to release any air bubbles. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean and the cake springs back to touch. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and cool completely.

Step by Step Instructions – Strawberry Sauce and Whipped Cream Cheese Filling

Strawberry sauce in a glass bowl.

Step 5: Make the strawberry sauce. Place clean and sliced strawberries in a bowl and add granulated sugar, balsamic vinegar, and vanilla extract. Stir to combine. Allow strawberry mixture to sit at room temperature for 45 minutes, stirring every 20 minutes. Drain strawberries and reserve the syrup to drizzle on cake layers. Mash strawberries, leaving small chunks.

Whipped cream cheese filling in a glass bowl.

Step 6: Make the whipped cream cheese filling. In a bowl of a stand mixer with the whisk attachment, beat cold whipping cream until stiff peaks form. In a second large bowl, beat softened cream cheese, sifted powdered sugar, and vanilla extract until smooth. Using a rubber spatula, fold whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Step by Step Instructions – Assembling the Strawberries and Cream Bundt Cake

A layer of vanilla bundt cake soaked in strawberry syrup.

Step 7: Assemble. Using a serrated knife or cake leveler, slice cooled bundt cake in half. With a pastry brush, brush the cut side of the bottom half with the reserved strawberry syrup if desired.

A layer of vanilla bundt cake with 3 dollops of whipped cream cheese filling.

Step 8: Using a 2 oz ice cream scoop or 1/4 measuring cup, dollop 3 mounds of the whipped cream cheese filling on top of the strawberry syrup. Spread to the edges of the cake.

Top tip: To make leveling the bundt cake easier, after letting the cake cool completely, place it in the refrigerate until you are ready to assemble. This will help make the cake easier to handle during assembly.

A layer of vanilla bundt cake topped with whipped cream cheese filling and strawberry sauce.

Step 9: Top filling with half of the strawberry sauce.

Top of strawberries and cream bundt cake decorated with fresh strawberries.

Step 10: Garnish. Place top half of cake, cut side down on top of the sauce. Garnish with powdered sugar and fresh berries if desired.

Expert Baking Tips

  • Properly measure your flour – For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour to the recipe resulting in a dense, rubbery cake.
  • Don’t over-mix. Over mixing the cake batter once the flour has been added promotes more gluten formation resulting in a dense, dry cake. Only mix until you no longer see streaks of flour or sour cream. After adding and mixing the last batch of flour, I like to gently fold the cake batter using a rubber spatula. This ensures that all of the flour is evenly combined and that there is no flour lingering at the bottom of the mixing bowl.
  • The best way to grease your bundt pan. To prevent the cake from sticking to the pan it is important to properly prep your bundt pan. This can be achieved in two ways. Option 1 – generously grease the pan with butter and sprinkle with flour, tapping out any excess of flour. Option 2 – use a baking spray that contains flour. I like using Baker’s Joy. Spray in short strokes as you turn the pan, making sure to not let the oil pool in the bottom of the pan.
  • Use room temperature ingredients. Room temperature ingredients create a harmonious emulsion and ensures that the ingredients mix together easily. Allow your butter, eggs, sour cream, and milk come to room temperature two hours prior to baking.
Strawberries and cream bundt cake on a cake plate.

Recipe FAQs

Are bundt cakes different from regular cakes?

Bundt cakes have a thicker batter and are usually dense with a tight crumb. Regular cakes have a thinner batter and fluffy crumb. Because of this, they do not posses the structure to be baked in a bundt pan.

How long do you let a bundt cake cool before you flip it out of the pan?

Bundt cakes should only be left to cool in the pan on a cooling rack for 10 minutes. This time allows the cake to cool enough where its still warm but won’t fall apart. Also during this time, the sugar is still in a liquid state. By allowing the cake to cool in the pan for longer than 10 minutes, the sugars will harden causing the cake to stick to the pan.

What is the best way to remove a bundt cake?

After cooling your cake for 10 minutes, place a cooling rack on top of the cake while it is still in the pan. Using two pot holders (one for each hand) or a dish towel, invert the cake (flip the cake over) unto the cooling rack. If the cake does not easily release from the pan once flipped, gently tap and shake the pan until it comes out.

Can I make this cake ahead?

The cake and strawberry sauce can be made a day ahead. The whipped cream cheese filling can also be made ahead of time and stored in an airtight container however, it is best made the day of serving. If making ahead, I recommend not assembling until the day it is served.

Can I use frozen strawberries?

It is best to use fresh strawberries. Frozen berries are too soft and hold too much water.

A slice of strawberry bundt cake on a small plate.

Storage

This cake is best served the same day it is made. The cream cheese filling does not hold well for a long period of time once the strawberry sauce is added. The juices will start to break down the filling. If prepping before hand however, the cake can be stored at room temperature in an airtight container while the strawberry sauce and cream cheese filling can be stored separately in the refrigerator in an airtight container.

The fully assembled strawberry bundt cake does not freeze well and is best served the same day. However, it can be refrigerated for 1 to 2 days.

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It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Sliced strawberries and cream bundt cake on a cake plate.
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Best Strawberries and Cream Bundt Cake

Celebrate summer with this rich and fluffy Strawberries and Cream Bundt Cake!! Filled with a tangy whipped cream cheese filling and sweet, easy to make strawberry sauce, this luscious cake is perfect for any special occasion.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: strawberry bundt cake
Servings: 16 slices
Calories: 440kcal
Author: Lauren

Equipment

  • 1 12 cup Bundt pan

Ingredients

Vanilla Bundt Cake

  • 3 (375 g) cups Cake flour sifted
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 3/4 teaspoon Kosher salt
  • 1 (227 g) cup Unsalted butter room temperature
  • 2 1/2 (500 g) cups Granulated sugar
  • 4 large Eggs room temperature
  • 3/4 (180 g ) cup Sour cream room temperature
  • 1/4 (60 g) cup Whole milk room temperature
  • 1 tablespoon Vanilla extract

Strawberry Sauce

  • 1 pound Strawberries hulled and sliced
  • 1/4 (50 g) cup Granulated sugar
  • 1 teaspoon Balsamic vinegar
  • 1/2 teaspoon Vanilla extract

Whipped Cream Cheese Filling

  • 1 (240 g) cup Heavy whipping cream cold
  • 4 ounces Cream cheese softened at room temperature
  • 1/4 (30 g) cup Powdered sugar sifted
  • 1 teaspoon Vanilla extract

Instructions

For the Vanilla Bundt Cake

  • Preheat oven to 350 degrees Farenheit and spray a 12 cup bundt pan with nonstick baking spray.
  • In a large bowl, sift the cake flour. Whisk in baking soda, baking powder, and kosher salt. Set aside.
    3 (375 g) cups Cake flour, 1/2 teaspoon Baking powder, 1/2 teaspoon Baking soda, 3/4 teaspoon Kosher salt
  • In a small bowl, combine sour cream and milk and mixed until combined. Set aside.
    3/4 (180 g ) cup Sour cream, 1/4 (60 g) cup Whole milk
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and sugar on medium low speed until combined, stopping to scrape the sides of the bowl. Increase speed to medium and continue to beat until pale and fluffy, about 4 to 5 minutes.
    1 (227 g) cup Unsalted butter, 2 1/2 (500 g) cups Granulated sugar
  • Add eggs, one at a time, beating well after each addition. Add vanilla extract.
    4 large Eggs, 1 tablespoon Vanilla extract
  • With the mixer on low, add flour mixture in three additions alternating with sour cream mixture (in two additions), beginning and ending with the flour mixture. Mix each addition until just combined, scraping down the sides of the bowl as necessary.
  • Spoon batter into prepared pan and smooth the top with the back of a spoon or offset spatula. Place a kitchen towel on the counter and firmly tap pan on top of the towel to release any air bubbles.
  • Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean and the cake springs back to touch. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack to cool completely.

For the Strawberry Sauce

  • Wash, hull, and slice the strawberries and place in a medium size bowl.
    1 pound Strawberries
  • Add the granulated sugar, balsamic vinegar, and vanilla extract. Toss to combine.
    1/4 (50 g) cup Granulated sugar, 1 teaspoon Balsamic vinegar, 1/2 teaspoon Vanilla extract
  • Let the mixture rest at room temperature for 45 minutes, stirring every 20 minutes to dissolve the sugar.
  • When ready to use, drain strawberries, reserving the syrup to drizzle on the bundt cake layers during assembly if desired. Using a fork or potato masher, mash strawberries leaving some chunks behind.

Whipped Cream Cheese Filling

  • Place mixing bowl and whisk into the freezer for 15 minutes to chill.
  • When ready to make the cream cheese filling, pour cold cream into cold mixing bowl and whip on high until stiff peaks form. Set aside.
    1 (240 g) cup Heavy whipping cream
  • In a separate bowl, beat softened cream cheese, sifted powdered sugar, and vanilla extract until combined, scraping the sides of the bowl as needed.
    4 ounces Cream cheese, 1/4 (30 g) cup Powdered sugar, 1 teaspoon Vanilla extract
  • Using a spatula, fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Assembly

  • Place the cooled bundt cake on a cutting board or a sheet of parchment paper. Using a serrated knife or cake leveler, carefully cut the bundt cake in half horizontally. Remove the top half and set aside.
  • Place the bottom half of the cake on a serving plate and brush with half of the reserved strawberry syrup.
  • Using a 2 oz ice cream scoop or a 1/4 cup measuring cup, scoop three large dollops of whipped cream filling and place on top of the bottom half of the cake. Using the back of a spoon or an offset spatula, gently spread filling to the edges of the cake.
  • Spoon 1/2 of the strawberry sauce on to the whipped cream cheese filling. Place the top of of the cake cut side down on top of the strawberry sauce. Garnish with powdered sugar and fresh strawberries. Serve with extra whipped cream and strawberry sauce.

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to a dry and dense cake.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you.  use a scale to measure your dry ingredients.
Use room temperature ingredients. Make sure to allow your butter, eggs, sour cream, and milk come to room temperature 2 hours before using. Room temperature ingredients help to create a homogenous emulsion and ensure that the ingredients blend well together. 
Properly prepare your bundt pan. To prevent the cake from sticking to the pan, be sure to spray the pan well with a baking spray with flour.  I like Baker’s Joy. Alternatively, you can butter and flour the bundt pan. 
Cool cake in pan for 10 minutes. After removing the cake from the oven, allow it to cool in the pan for 10 minutes before attempting to remove it.  Allowing the cake to cool for longer than 10 minutes will allow the sugars to harden and the cake to stick to the pan.
Storage. The assembled cake is good for 1 to 2 days in the refrigerator.  It is best served the day it is made.

Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 60.8g | Protein: 5.5g | Fat: 20.7g | Saturated Fat: 12.5g | Cholesterol: 100mg | Sodium: 278mg | Potassium: 141mg | Fiber: 1.2g | Sugar: 41.2g | Calcium: 53mg | Iron: 1mg

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Easy Triple Chocolate Muffins

These delicious Easy Triple Chocolate Muffins are perfect for chocolate lovers or anyone looking to satisfy their sweet tooth!! Moist, fudgy, and insanely rich, these muffins are loaded with three different types of chocolate: cocoa powder, melted chocolate, and chocolate chips. Tall, with perfectly rounded muffin tops, these muffins take less than 30 minutes to whip up, are easy to make, and taste like they came straight from the bakery!!

Three chocolate muffins on a plate.

Craving chocolate for breakfast? I got you covered with the ultimate chocolate muffin. These triple chocolate muffins bake up nice and fluffy with perfectly round muffin tops and rich gooey centers. They practically melt in your mouth with each bite. Made with a dense but moist chocolate base filled with cocoa powder, melted chocolate, and studded with little bits of melted chocolate chips throughout.

They are the perfect excuse to eat dessert for breakfast and are the perfect crowd pleaser for your next brunch. With their deep chocolate flavor, soft tender crumb, and tall muffin tops they are bakery quality made right at home.

Easily pair them with your morning coffee, or with a tall glass of milk for your after dinner dessert, these fudgy muffins are perfect any time of the day.

Looking for more chocolate decadence? Try my Double Chocolate Cinnamon Bundt Cake or Old Fashioned Coca Cola Cake Recipe!!

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Why You’ll Love This Recipe

  • Easy to make – These easy chocolate muffins are simple to make and come together in under 30 minutes!! You’ll only need two bowls, a whisk, and a spatula. No stand mixer required!!
  • Triple chocolate decadence – This is the perfect chocolate muffin recipe for chocolate lovers!! They are packed with cocoa powder, melted chocolate, and chocolate chips for the ultimate chocolate indulgence.
  • Bakery style muffins – These triple chocolate muffins bake up nice and tall by allowing the batter to rest 1 hour prior to baking.
  • Extra moist and fluffy – The combination of buttermilk, sour cream, vegetable oil, and melted butter creates a thick batter and makes these muffins perfectly tender and soft.
  • Taste like brownies!! – These muffins taste just like your favorite fudgy brownie except they have a light and fluffy texture.

Ingredient Notes

Ingredients needed to make moist triple chocolate muffins.

For the full ingredient list and quantities, check out the recipe card below. Here are a few notes on the ingredients used to make these decadent Triple Chocolate muffins:

  • Cocoa powder – I recommend using Dutch process cocoa powder over natural cocoa powder for this recipe. Dutch process differs from natural cocoa powder as it has been treated using an alkalizing agent to reduce its acidity. This creates a smoother flavor and richer color.
  • Melted chocolate – Melted chocolate makes these muffins super rich and fugdy. I used a Valrhona 56% chocolate bar. I do not recommend using chocolate chips for the melted chocolate as they do not melt as well and you will not get a smooth consistency.
  • Chocolate chips – I recommend using semisweet chocolate chips or dark chocolate chips. I used mini chocolate chips here but feel free to use regular sized chocolate chips.
  • Buttermilk – Using buttermilk creates a tender, moist crumb. Because it is acidic, it helps activate the baking soda creating a taller muffin.
  • Vegetable oil – Vegetable oil helps keep these muffins super soft. Canola or grapeseed oil will also work.
  • Melted butter – Melted unsalted butter adds moisture and flavor.
  • Espresso powder – The use of espresso powder is totally optional. I love incorporating it into my chocolate desserts because it enhances the chocolate flavor.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Substitutions and Variations

I love making muffins not only for their simplicity but how they let you to be creative in the kitchen by incorporating different flavor profiles. Although I love these chocolate muffins the way they are, there are many different ways you can customize them to make them your own. Here a few ideas to consider:

  • Use different types of chocolate. Semisweet chocolate is used for this recipe but feel free to change it up by using dark chocolate, milk chocolate, or white chocolate. Because each chocolate has a different sweetness level, you may also want to reduce the amount of sugar depending on which type of chocolate you use.
  • Make double chocolate muffins. To make these double chocolate muffins, you can leave out the melted chocolate and just use the cocoa powder and chocolate chips.
  • Go nuts!! – For an added crunch, mix in toasted walnuts or pecans.
  • Make them gluten free. To make these muffins gluten free, I recommend swapping the cake flour cup for cup with a good quality gluten free flour. Because gluten free flour is heavier than cake flour, the muffins may not be as tender or rise as tall.

Step by Step Instructions

This chocolate muffin recipe comes together in no time and only requires two bowls, a whisk, and a spatula. Here is how to make and bake these Easy Triple Chocolate Muffins:

Dry ingredients in a glass bowl.

Step 1: In a large bowl, sift together the cake flour and cocoa powder. Then, whisk in baking powder, baking soda, salt, granulated sugar, espresso powder, and the chocolate chips.

Wet ingredients in a glass bowl.

Step 2: In a separate medium bowl, whisk together the eggs and sour cream until smooth. Then whisk in the melted butter, vegetable oil, melted chocolate, buttermilk, and vanilla extract.

Triple chocolate muffin batter in a glass bowl.

Step 3: Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined. Cover the bowl with plastic wrap and allow batter to rest at room temperature for 1 hour.

A muffin pan filled with chocolate muffin batter.

Step 4: After 1 hour, preheat the oven to 425F and line a cupcake or muffin pan with 6 paper liners. Using a large cookie or ice cream scoop, scoop the batter into the muffin liners. Top each muffin with a sprinkle of sugar and extra mini chocolate chips.

Step 5: Bake for 5 minutes a 425F then lower the oven temperature to 375F and bake for an additional 15 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then transfer each muffin to the wire rack to cool completely.

Expert Baking Tips

  • Properly measure your flour – For the best results, I recommend weighing your dry ingredients, especially the flour. If you do not have a scale, spoon the flour into a measuring cup and level it off using the back of a butterknife. By using a measuring cup to scoop the flour, more flour will be added to the recipe creating dry, dense muffins.
  • Don’t over-mix the batter – To avoid over-mixing the batter, mix the wet ingredients with the dry ingredients using a rubber spatula and only mix until just combined. Over-mixing can overwork the gluten in the batter and make the muffins dense and dry.
  • For tall muffin tops – Achieving bakery style quality muffins requires the following techniques:
    1. Resting the batter – Resting the batter for 1 hour gives the leaveners more time to activate in the liquid (the buttermilk) allowing the batter to lift before going into the oven.
    2. Carefully scoop the batter – Gently scoop the batter into the muffin liners. Avoid mixing the batter around or adding a double scoop to the muffin liner. Doing so will disrupt the reaction of the baking powder and baking soda which can cause the batter to deflate.
    3. Overfill the muffin liners – Filling the muffin cups to the top with batter will help create tall muffin tops.
    4. Alternating muffin cups when baking – Although this is optional, it is highly recommended. The muffins are baked in two batches, baking only 6 muffins at a time, by filling every other muffin liner. This allows the heat to be evenly distributed resulting in taller muffin tops.
    5. Using an initial burst of high heat – Baking the muffins initially at 425F give the muffins a quick rise. However, the temperature is then reduced to avoid over baking.
Top view of triple chocolate muffins with mini chocolate chips on top.

Recipe FAQs

What type of chocolate should I use?

Melted chocolate: For the melted chocolate, I recommend using a high quality brand of baking chocolate such as Valrhona, Guittard, or Ghiradelli.
Cocoa powder: For this recipe, I used Valrhona Dutch process cocoa powder. I prefer using Dutch process cocoa for its richness and deep chocolate flavor.
Chocolate chips: I used semisweet mini chocolate chips in this recipe. They distribute well throughout the batter so you have small pockets of chocolate with each bite. Semisweet or dark chocolate chocolate chips would both work. You can also use regular size chocolate chips instead of mini chocolate chips.

Can I use regular cocoa powder instead?

I recommend sticking to Dutch processed cocoa powder for this recipe. Because natural cocoa powder is more acidic than Dutch processed, substituting it will change the texture, taste, and bake of these muffins.

What is the difference between a muffin and a cupcake?

Muffins are essentially quick breads that are moist and dense in texture and have thick batters. They require fewer steps to make and rely on leaveners (baking soda/baking powder) to rise. They usually contain less sugar and no frosting. Cupcakes are lighter and fluffier in texture and have thinner batters. They are made using the creaming method (mixing butter and sugar) which is also where they get their height. Cupcakes contain more sugar and are generally topped with frosting.

How do I make sure my muffins are moist?

To make moist muffins, be sure to accurately measure your flour using a kitchen scale. To avoid over baking, I suggest investing in an oven thermometer to ensure you are baking at the correct temperature. These muffins are slightly fudgy in the center. Only bake them until a toothpick inserted in the center comes out with moist crumbs.

A bite missing from a triple chocolate muffin.

Storage

These triple chocolate muffins are best enjoyed the day they are baked, but they can be stored at room temperature for 3 days.

Freezing

To freeze the muffins, wrap them in plastic wrap after they have cooled. Store wrapped muffins in an airtight container in the freezer for up to one month. To defost, thaw at room temperature.

More Breakfast Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Three chocolate muffins on a plate.
Print Recipe
5 from 1 vote

Easy Triple Chocolate Muffins

Satisfy your chocolate craving with these moist Triple Chocolate Muffins!! They are tall and fudgy with bakery style muffin tops and melty chocolate chips. Made with cocoa powder, melted chocolate and chocolate chips, they are a chocolate lovers dream come true.
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: chocolate chip muffins, chocolate muffin recipe, fudgy chocolate muffins, triple chocolate
Servings: 12 muffins
Calories: 315kcal
Author: Lauren

Equipment

  • 2 Mixing bowls
  • Muffin pan
  • Whisk
  • Rubber spatula
  • Measuring spoons
  • Scale/measuring cups

Ingredients

  • 2 cups (250g) Cake flour
  • 1/2 cup (43g) Unsweetened Dutch process cocoa powder
  • 1 cup (200g) Granulated sugar plus for to top the muffins
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon Espresso powder
  • 1 1/2 cups Mini semisweet chocolate chips plus for to top the muffins
  • 2 large Eggs room temperature
  • 1/4 cup (60g) Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • 1/4 cup (57g) Unsalted butter melted and cooled
  • 1/4 cup (56g) Vegetable oil
  • 1 cup (240g) Buttermilk room temperature
  • 4 oz Semisweet chocolate bar (56%) melted

Instructions

  • In a large mixing bowl sift together the cake flour and cocoa powder. Add the granulated sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips, and whisk to together until combined.
    2 cups (250g) Cake flour, 1/2 cup (43g) Unsweetened Dutch process cocoa powder, 1 cup (200g) Granulated sugar, 2 1/2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Kosher salt, 1 teaspoon Espresso powder, 1 1/2 cups Mini semisweet chocolate chips
  • In a medium mixing bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, buttermilk, and melted chocolate.
    2 large Eggs, 1/4 cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, 1/4 cup (57g) Unsalted butter, 1/4 cup (56g) Vegetable oil, 1 cup (240g) Buttermilk, 4 oz Semisweet chocolate bar (56%)
  • Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined.
  • Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
  • After 1 hour, preheat the oven to 425F. Line a 12 cup cupcake tin with 6 paper liners, placing each liner in every other muffin cup. For this method, you will be baking the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all at one time but your muffins will not rise as tall.
  • Using a large ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking care not deflate the batter. Overfill each liner to the top. Top with chocolate chips and an extra sprinkle of sugar.
  • Bake for 5 minutes at 425F. Then (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 minutes.
  • Let the muffins rest in the pan on a wire rack for 5 minutes, then transfer each muffin to a cooling rack to cool completely. Allow muffins to cool for an additional 10 minutes. Enjoy!!
  • Note: If baking the muffins in two batches, be sure to increase the oven temperature back to 425F once the first batch of muffins are done baking. While the first batch of muffins are baking, cover the remaining batter with plastic wrap until you are ready to bake the second batch.

Notes

Properly measure your flour!! To ensure you have the proper amount of flour, I recommend you use a scale to measure your dry ingredients.  If you do not have a scale,  for best results, fluff your flour with a fork then carefully spoon it into your measuring cup.
Storage: These muffins are best enjoyed the day they are made.  If making in advanced, once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. 
Buttermilk: If you do not have buttermilk, you can make your own.  Simply measure out 1 cup of whole milk and remove 1 tablespoon.  Add in one tablespoon of vinegar or lemon juice and allow mixture to sit for 10 minutes to curdle.
Tips for reheating: These muffins are best served warm or at room temperature.  To serve (and make them nice and gooey again), heat them in the microwave for 10 to 20 seconds. 
Resting the batter: Resting the muffin batter for 1 hour prior to baking will help lift the batter creating a taller muffin with a dome top.  You can skip this step and bake them right after mixing.  They will still be delicious but they will not be as tall. 

Nutrition

Serving: 1muffin | Calories: 315kcal | Carbohydrates: 45.4g | Protein: 5g | Fat: 15.3g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 201mg | Fiber: 2.8g | Sugar: 25g | Calcium: 64mg | Iron: 2mg

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Easy & Quick Oreo Muffins Recipe

These bakery style Easy & Quick Oreo Muffins are an Oreo lovers dream!! Perfectly moist and fluffy vanilla muffins are loaded with Oreo cookies and topped with Oreo sugar and crushed Oreos. These easy muffins are simple to make, come together in less than 30 minutes, and don’t require a mixer!! Enjoy them for breakfast, a quick snack, or decadent dessert. Either way, they are sure to become your next sweet obsession.

A Oreo muffin with a bite taken out of it.

Everyone’s favorite cookie just got an upgrade. These Oreo muffins pack a flavor punch. Incredibly soft and pillowy, muffins tops are covered in Oreo sugar and crushed Oreo pieces to deliver an irresistible satisfying crunch. While the lightly scented vanilla base is filled to the brim with the perfect ratio of Oreo cookie bits.

These deliciously fluffy muffins are perfect for kids and adults alike. Whether you are are enjoying them with your morning coffee, a tall glass of milk, or a hearty scoop (or two) of ice cream, these muffins have something everyone will love. Even better, double the recipe and serve them at your next party, brunch, or family get together. Your guests will have a hard time stopping at just one.

Craving more Oreo recipes that are sure to impress? Try my Easy Chewy Peanut Butter Oreo Cookies or Moist Oreo Pound Cake!!

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Why You’ll Love This Recipe

  • Oreo flavor in every bite – These muffins taste like your favorite cookies and cream cupcake (minus the frosting)!! Not only are these decadent muffins loaded with chunks of Oreos but they are also topped with Oreo sugar and crushed Oreos pieces so you have Oreos in every bite!!
  • Perfect texture – These muffins are made using a vanilla base that bakes up super soft and fluffy every time.
  • Easy to make – This muffin recipe is super easy, comes together in less than 30 minutes, and doesn’t require a mixer. Also, no need for fancy ingredients here. These tender muffins come together quick with simple ingredients you likely already have in your pantry and refrigerator.
  • Bakery style appearance – By resting the batter for 1 hour and alternating muffin cups prior to baking, these muffins bake up nice and tall with fluffy and moist interiors and domed, slightly crisp muffin tops.
  • Best dessert for breakfast combination – Cookies for breakfast? Count me in!! Oreo cookies and muffins are a match made in heaven!!

Ingredient Notes

You’ll need the following ingredients to make these Easy & Quick Oreo Muffins:

Ingredients needed to make Oreo muffins.

Here are a few notes on the ingredients used to make these Simple Oreo Muffins:

  • Oreos – The star of the show!! This recipe is adaptable to where you can use any flavor of Oreo you like. I used regular Oreos for this recipe. The Oreo cookies in the batter soften while the muffins bake while the ones on top stay nice and crisp.
  • Cake Flour – Cake flour gives these muffins the perfect texture. Cake flour has a lower gluten content than all purpose flour which helps make these muffins light and tender. If you do not have cake flour, you can substitute all purpose flour but know that doing this will change the texture and the muffins will not be as tender.
  • Melted Butter – Melted unsalted butter adds richness and flavor.
  • Oil – Vegetable oil helps keep these muffins super moist.
  • Sour Cream – Sour cream not only provides moisture but also a slight tang.
  • Buttermilk – Like sour cream, buttermilk helps to keep these muffins nice and fluffy while also providing a slight tang. Because buttermilk is acidic, it activates the baking soda creating a taller muffin.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

This Oreo muffins recipe is easily adaptable so you can incorporate your favorite flavors. Here are some substitutions and variations to consider:

  • Switch up the Oreo flavor!! This muffin recipe provides the perfect base to experiment with. Golden Oreos, Birthday Cake Oreos, or even Double Stuffed Oreos would all be delicious additions. You could also use mini Oreos.
  • Add a glaze. Skip the Oreo sugar and crushed Oreos topping and add a sweet cream cheese vanilla glaze instead.
  • Add more chocolate. Double the chocolate by adding chocolate chips to the batter prior to baking.
  • Make chocolate muffins instead by replacing 1/2 cup of the flour for cocoa powder.
  • If you do not have sour cream, you could also use full fat greek yogurt.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Step by Step Instructions

These cookies and cream muffins come together in a pinch and can be enjoyed any time of the day!! Here is how to make and bake these easy Oreo muffins:

Step 1: Prepare the Oreos. Blend Oreos by using either a food processor or a ziplock bag with a rolling pin. Blend until Oreos are small and medium in size. In the same food processor, make the Oreo sugar by blending together 2 tablespoons of granulated sugar and 2 Oreo cookies until it resembles coarse crumbs.

A mixture of flour, baking soda, baking powder, and salt in a bowl.

Step 2: Whisk together the dry ingredients. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.

A mixture of eggs, sour cream, buttermilk, oil, and melted butter in a bowl.

Step 3: Mix together the wet ingredients. In a separate medium bowl, whisk together the sour cream, eggs, melted butter, oil, buttermilk, and vanilla extract.

Vanilla muffin batter in a glass bowl.

Step 4: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until only streaks of flour remain. Then add the Oreo pieces and mix until just combined. Cover the bowl with plastic wrap and allow batter to rest at room temperature for 1 hour.

Muffin batter in a muffin pan.

Step 5: Line and fill the muffin pan. After 1 hour, preheat the oven to 425F and line a cupcake or muffin pan with 6 paper liners. Using a large cookie or ice cream scoop, scoop the batter into the muffin liners. Over fill each liner with the muffin batter. Top with Oreo sugar and Oreo pieces.

Step 6: Bake!! Bake for 5 minutes at 425F then lower the oven temperature to 375F and bake for an additional 15 minutes until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer to the wire rack to cool completely.

Expert Baking Tips

  • Properly measure your flour – For best results, I recommend weighing your ingredients, especially the flour. Adding too much flour will cause the muffins to be dense and dry. If you do not have a scale, spoon the flour into a measuring cup and level it off using the back of a butterknife.
  • Don’t overmix the batter – To avoid over mixing your muffin batter, mix your wet ingredients into your dry ingredients using a rubber spatula and stop when everything is just combined. Doing so will keep your muffins light and fluffy. Over mixing will cause them to be dense in texture.
  • Resting the batter for 1 hour – While resting the batter is optional, it is necessary if you want to achieve tall muffin tops.
  • Carefully scoop the batter – Be careful when scooping the batter into the muffin liners. Avoid mixing the batter around or adding a double scoop to the muffin liner. This will cause the batter to deflate.
  • Over fill your liners – Filling the muffin liners higher than the top of the muffin cup will give you tall, bakery style muffins!!
  • Alternating muffin cups while baking – Baking 6 muffins at a time is optional but highly recommended. The muffins are baked in two batches, filling every other muffin cup with batter. Alternating muffin cups allows the heat to be evenly distributed as the muffins bake resulting in taller muffin tops and a bigger rise. Cover the muffin batter with plastic wrap while the first batch of muffins bake.
Oreo muffins with extra Oreo pieces on top.

Recipe FAQs

Why are my muffins dry?

Over baking or using too much flour can result in dry muffins. I suggest investing in an oven thermometer to make sure you are baking at the right temperature. If your oven happens to run hot, be sure to check your muffins early. Test to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.

Can I make them gluten free?

I have not tested these muffins using gluten free flour. But I would recommend swapping the cake flour cup for cup with a good quality gluten free flour. Because gluten free flour is heavier than cake flour, please note that the muffins may not rise as tall or be as tender. Your can also use gluten free Oreos along with the gluten free flour to make them completely gluten free!!

Do I have to rest the batter?

Resting the batter gives the leaveners more time to react and for the flour to absorb more moisture creating a thicker batter. The baking powder is activated twice: when the wet ingredients are added to the dry and when the muffins enter the oven. Allowing the batter to rest allows the baking powder to have a longer activating time creating more lift in the batter.

Why do I need to bake these at two different temperatures?

These muffins bake initially at 425F for 5 minutes to help give them a quick rise. This initial burst of heat allows the baking powder to react a second time creating tall muffin tops. However, the temperature is then dropped to 375F (without opening the oven door) for the remaining bake time. Lowering the temperature keeps the muffins from baking too quickly and drying out.

A Oreo muffin on a small brown and white plate.

Storage

After the Oreo muffins have cooled, store them in an air tight container at room temperature for 3 days.

Freezing

To freeze the muffins, wrap them in plastic wrap after they have cooled. Store wrapped muffins in a Ziplock bag in the freezer for up to one month. To defrost, thaw at room temperature.

More Breakfast Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A Oreo muffin with a bite taken out of it.
Print Recipe
5 from 3 votes

Easy Oreo Muffins

These fluffy Oreo muffins are filled to the brim with Oreo flavor!! Super soft and moist vanilla muffins are loaded with Oreos and topped with Oreo sugar and Oreo pieces. They are easy to make and don't require a mixer!!
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: oreo, Oreo muffins, soft muffins, vanilla muffins
Servings: 11 muffins
Calories: 354kcal
Author: Lauren

Equipment

  • 2 Mixing bowls
  • Muffin pan with liners
  • Whisk
  • Rubber spatula
  • Measuring spoons
  • Scale/measuring cups

Ingredients

Oreo Muffins

  • 2 1/2 cups (312g) Cake flour sifted
  • 1 cup (200g) Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups Chopped Oreo pieces (about 13-14 Oreo cookies) plus more to top the muffins
  • 2 large Eggs room temperature
  • 1/4 cup (60g) Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • 1/4 cup (57g) Unsalted butter melted and cooled
  • 1/4 cup (56g) Vegetable oil
  • 1 cup (240g) Buttermilk room temperature

Oreo Sugar

  • 2 tablespoons (24g) Granulated sugar
  • 2 tablespoons Crushed Oreos about 2 Oreo cookies

Instructions

  • Using a food processor, or a large ziplock bag and rolling pin, blend Oreos until small and medium in size. To make the Oreo sugar, blend together 2 tablespoons of granulated sugar with 2 Oreo cookies until it resembles coarse crumbs. Set aside.
    1 1/2 cups Chopped Oreo pieces, 2 tablespoons (24g) Granulated sugar, 2 tablespoons Crushed Oreos
  • In a large mixing bowl, sift the cake flour. Add the granulated sugar, baking powder, baking soda, and kosher salt, and whisk together until combined. Set aside.
    2 1/2 cups (312g) Cake flour, 1 cup (200g) Granulated sugar, 2 1/2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Kosher salt
  • In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, and buttermilk.
    2 large Eggs, 1/4 cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, 1/4 cup (57g) Unsalted butter, 1/4 cup (56g) Vegetable oil, 1 cup (240g) Buttermilk
  • Pour the wet ingredients into the dry ingredients and mix using a rubber spatula until only a few streaks of flour remain. Add the chopped Oreo cookie pieces and mix until just combined.
    1 1/2 cups Chopped Oreo pieces
  • Cover the bowl with plastic wrap and and allow the batter to rest for 1 hour. After 1 hour, preheat the oven to 425F. Line a cupcake or muffin pan with 6 paper liners, placing each liner in every other cup. For this method, you will bake the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all 11 at one time but your muffins won't be as tall.
  • Using an ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
  • Top each muffin with a sprinkle of Oreo sugar and extra Oreo pieces.
  • Bake at 425F for 5 minutes. Then, (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 minutes.
  • Let the muffins rest in the pan on a wire rack for 10 minutes, then transfer to a cooling rack to cool completely. Allow muffins to cool for an additional 10 mintutes. Enjoy!!
  • Note: If baking muffins in two batches, be sure to increase the oven temperature to 425F once the first batch of muffins are done baking. While the first batch of muffins are baking, over the remaining batter with the plastic wrap until you are ready to bake the second batch.

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to dry and dense muffins.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you use a scale to measure your dry ingredients.
Storage: Once the muffins have cooled completely, store in an airtight container at room temperature for up to 3 days.  Please note that the Oreo pieces on the top of the muffins will not be as crunchy the longer they are stored. 
Do I have to rest the batter? Resting the muffin batter for 1 hour prior to baking the muffins will help lift the muffin batter creating a taller muffin with a dome top.  You can skip this step and bake them right after mixing.  They will still be delicious but they will not be as tall. 
Buttermilk – If you do not have buttermilk you can make your own.  Simply  measure out 1 cup of whole milk and remove one tablespoon.  Add in one tablespoon of vinegar or lemon juice and allow mixture to sit for 10 minutes to curdle. 

Nutrition

Serving: 1muffin | Calories: 354kcal | Carbohydrates: 51.7g | Protein: 5.8g | Fat: 14.2g | Saturated Fat: 5.2g | Cholesterol: 48mg | Sodium: 298mg | Potassium: 227mg | Fiber: 1.2g | Sugar: 25.1g | Calcium: 95mg | Iron: 2mg

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Easy Banana Blueberry Oatmeal Muffins

These Banana Blueberry Oatmeal Muffins are the ultimate flavor bomb. They’re moist, tender, bursting with juicy fresh blueberries, and topped with a buttery oat streusel. Easy to make with simple ingredients, these bakery style muffins come together in less than 30 minutes and make the perfect breakfast, snack, or indulgent dessert.

A banana blueberry oatmeal muffin on a small white plate.

Is there a better way to start your day than a delicious, freshly baked banana blueberry muffin? I think not. These muffins have it all: They come together in less than 30 minutes, can be made without using your stand mixer, and are great for a quick breakfast on busy mornings.

Not only are they filled with a mouthwatering blend of banana and blueberry flavor, they are the perfect ratio of soft and fluffy on the inside and rich and buttery on top thanks to the decadent oat streusel. These muffins are sure to impress at your next weekend brunch, family breakfast, or any special occasion!!

This blueberry muffin recipe has quickly become one of the best ways I like to start my morning!! And if blueberries aren’t your jam, try my Easy Oreo Muffins!!

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Why You’ll Love This Recipe

  • Easy to prepare – This recipe is super simple to make using staple baking ingredients you probably already have in your pantry or refrigerator.
  • Best banana blueberry flavor – They are incredibly flavorful, loaded with rich banana flavor and bursting with fresh, juicy blueberries.
  • Moist and tender – These bakery quality muffins bake up tall and stay moist for days thanks to the addition of buttermilk.
  • Make ahead – This recipe can easily be made the night before and enjoyed the next day. In fact they taste even better the next day because the flavors have had more time to meld together.

Ingredient Notes

Ingredients needed to make banana blueberry oatmeal muffins

For the full ingredient list and quantities, check out the recipe card below. Here a few notes on the ingredients used to make these delicious banana blueberry oatmeal muffins:

  • Mashed bananas – For the best banana flavor, use overripe bananas. Overripe bananas will have plenty of brown spots and will be naturally sweeter. They are also easier to mash and incorporate into the batter. You will need 3 large bananas equivalent to one cup.
  • Fresh blueberries – Fresh blueberries add the perfect flavor combination of tart and sweet. If you do not have fresh blueberries, you can use frozen. Just make sure to not to thaw them before adding them into the batter.
  • Old fashioned rolled oats – This recipe uses a combination of all purpose flour and oats. Quick cooking or steel cut oats will not work in this recipe and will change the texture. No need to go to the store for oat flour. Simply blend the rolled oats in the food processor until they reach a flour like consistency.
  • Baking soda and Baking powder – Helps give these muffins the perfect rise.
  • Unsalted butter – Melted butter is used instead of oil. Butter provides the best flavor.
  • Brown sugar – Brown sugar adds not only sweetness but moisture.
  • Buttermilk – Buttermilk not only adds a tangy flavor, it also keeps these muffins moist.
  • Cinnamon and Ginger – Cinnamon and ginger add a subtle hint of warmth that combines perfectly with the blueberries and bananas.

Top tip: Over ripe bananas are needed for the guaranteed rich banana flavor. The best way to ripen bananas is to let them sit in a warm spot on the counter. If you are in pinch and need your bananas to ripen quickly, check out Country Living!! They have a great post on how to quickly ripen bananas!!

Substitutions and Variations

Don’t have all the ingredients on hand to make these banana blueberry muffins? Or do you want to make them your own? No problem!! Here are some substitutions and variations to consider:

  • If you don’t have buttermilk on hand, you can make your own by adding 1 1/2 teaspoon of vinegar or lemon juice to 1/2 cup of milk. You can also use an equal cup of yogurt or try sour cream. If using sour cream, you will need 1/4 cup of sour cream mixed with with 1/4 cup of water or milk.
  • For go the streusel and top the filled muffins cups with turbinado sugar and extra blueberries before baking.
  • Take these muffins up a notch and make them even more indulgent by drizzling a glaze once they are cooled.
  • Toast up some chopped nuts such as walnuts or pecans and mix them in prior to baking.
  • If you want a different take on the blueberry muffin, try these delicious Crumb Topped Mini Blueberry Muffins!!

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Step by Step Instructions

This simple recipe comes together in no time!! Here is how to make and bake these easy banana blueberry muffins:

Small bowl of flour, sugar, and salt for streusel.

Step 1: To make the oat streusel, in a small bowl, combine rolled oats, flour, sugars, spices, and salt.

Bowl filled with streusel crumb topping.

Step 2: Melt the butter and pour over the flour-oat mixture. With a fork, mix the oat streusel until combined. Refrigerate streusel until ready for use.

Blueberries tossed in a mixture of flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, whisk together the all purpose flour, 2 cups of the processed rolled oats, light brown sugar, baking soda, baking powder, spices, and salt to combine. Add blueberries and gently toss to coat in the flour mixture.

Glass bowl of wet ingredients that have been mixed together.

Step 4: In a medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and mashed bananas until combined.

Banana blueberry oatmeal batter in a bowl.

Step 5: Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula. Cover bowl with plastic wrap and allow batter to sit for 30 minutes at room temperature.

A muffin pan filled with banana blueberry oatmeal muffin batter.

Step 6: After 30 minutes, preheat the oven to 350F and line a cupcake or muffin pan with 12 paper liners. Over fill each liner with the muffin batter.

A muffin pan filled with banana blueberry batter topped with streusel.

Step 7: Top with oat streusel.

Baked banana blueberry oatmeal muffins in muffin pan.

Step 8: Bake at 350F for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.

Expert Baking Tips

  • Properly measure your flour. I recommend using a food scale to ensure you have an accurate measurement of ingredients, especially for the flour. If do not have a food scale, spoon your flour into a measuring cup and level it off with the back of a butterknife or a flat edge. Avoid scooping directly into the flour container. Doing so will compact the flour in the cup and you will inadvertently add more flour to your recipe than needed.
  • Use room temperature ingredients. Room temperature ingredients lead to a smooth batter, ensures your batter mixes evenly, and traps air allowing the muffins to rise. Room temperature batter also allows the heat of the oven to evenly bake the muffins.
  • Don’t overmix the batter. Muffins are essentially a quickbread and rely on leavening agents to rise. Unlike cake or cupcakes which rely on the creaming method to rise. When utilizing the quickbread method, as soon as the wet and dry ingredients are combined stop mixing. This decreases the chance of overworking the gluten in the batter which in turn will create a light and fluffy muffin. Furthermore, the leavening agents react once the wet ingredients are added to the dry. Taking care when mixing the batter will ensure you do not disrupt this reaction. Mix just until combined or you will run the risk of deflating the batter.
  • Overfill your liners. Filling the muffin liners higher than the top of the muffin cup will give you tall, bakery style muffins!!
  • Rest your batter. Finally, you may be temped to bake these right away but resting the batter gives the leaveners more time to activate in the liquid. This allows the batter to lift before going into the oven.

Recipe FAQs

Is it better to use fresh or frozen blueberries for muffins?

Fresh, organic blueberries are best for this recipe. Thoroughly wash your blueberries and allow them to dry on a paper towel. This ensures your blueberries are dry and do not add extra liquid to the batter. If using frozen blueberries, add them straight to the batter and do not thaw. Thawing causes the juices to bleed more into the muffin, coloring them purple. Due to the extra moisture from frozen blueberries, the muffins will have bake for a longer time. About an extra five minutes. They also may not rise as tall.

How do you keep blueberries from sinking to the bottom of a muffin?

To keep blueberries from sinking, toss them into your flour mixture once they are dry. The flour will coat the blueberries and prevent them from sinking to the bottom as the muffins bake.

Can they be made gluten free?

I haven’t tested this recipe with gluten free flour but if you want to make these muffins gluten free, I suggest replacing the all purpose flour with a good quality gluten free flour cup for cup.

What is the secret to fluffy muffins?

The addition of buttermilk, over ripe bananas, and brown sugar help these muffins achieve their moist, super fluffy texture.

How do I get more lift in my muffins?

Along with the leavening agents, resting the batter for 30 minutes at room temperature before baking allows the batter to lift before going into the oven. Gently scoop the batter into the muffin cups so you do not deflate the batter. Be sure to fill the muffin liners to the brim with batter and place the pan in the oven as soon as possible to ensure the batter does not deflate.

Half of a banana blueberry oatmeal muffin on a muffin wrapper.

Storage

After the banana blueberry oatmeal muffins have cooled, store them in an air tight container at room temperature for 2 days. However, they should last for up to 5 days if kept in the refrigerator. To reheat, place them in the microwave and heat for 10 seconds.

Freezing

After the muffins have cooled, simply wrap them in plastic wrap and store them in a freezer safe container for up to 1 month. To defrost, thaw at room temperature for 1 to 2 hours. After defrosting, reheat in the microwave for about 10 seconds.

More Quickbread Recipes

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A banana blueberry oatmeal muffin on a small white plate.
Print Recipe
5 from 3 votes

Easy Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins taste just like banana bread but with a fresh burst of blueberries in every bite!! The are moist, super flavorful, easy to make, and topped with the most decadent oat streusel.
Prep Time15 minutes
Cook Time22 minutes
Resting Time30 minutes
Total Time1 hour 7 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: banana muffins, blueberry muffins
Servings: 12 muffins
Calories: 265kcal
Author: Lauren

Ingredients

Oat Streusel

  • 1 cup (125 g) All-purpose flour
  • 1/4 cup (20 g) Old-fashioned oats
  • 1/8 teaspoon Salt
  • 1/2 cup (110 g) Light brown sugar packed
  • 3 tablespoons (36 g) Granulated sugar
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground cinnamon
  • 1/2 cup (113 g) Unsalted Butter melted

Banana Blueberry Oatmeal Muffins

  • 3/4 cup (94 g) All-purpose flour
  • 2 cups (180 g) Old-fashioned oats
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/3 cup (76 g) Unsalted butter melted and cooled
  • 2 large Eggs room temperature
  • 2/3 cup (147 g) Light brown sugar packed
  • 1/2 cup (120 g) Buttermilk room temperature
  • 1 cup (227 g) Bananas 3 medium bananas mashed
  • 1 1/2 cup Fresh blueberries
  • 2 teaspoons Pure vanilla extract

Instructions

Oat Streusel

  • In a small bowl, mix the flour, 1/4 cup rolled oats, sugars, spices, and salt.
    1 cup (125 g) All-purpose flour, 1/4 cup (20 g) Old-fashioned oats, 1/8 teaspoon Salt, 1/2 cup (110 g) Light brown sugar, 3 tablespoons (36 g) Granulated sugar, 1/4 teaspoon Ground ginger, 1/4 teaspoon Ground cinnamon, 1/2 cup (113 g) Unsalted Butter
  • Melt the butter and pour over the flour-oat mixture. Use a fork to mix until combined. Place bowl in the refrigerator while you prepare the muffin batter.

Banana Blueberry Oatmeal Muffins

  • Process 2 cups of rolled oats in a food processor until it reaches a flour like consistency.
  • In a large bowl, whisk together 2 cups of the processed rolled oats, flour, light brown sugar, baking powder, baking soda, salt, and spices. Carefully add in blueberries and mix to coat. Set aside.
    3/4 cup (94 g) All-purpose flour, 2 cups (180 g) Old-fashioned oats, 2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground ginger, 2/3 cup (147 g) Light brown sugar, 1 1/2 cup Fresh blueberries
  • In a medium size bowl, whisk together melted butter, buttermilk, mashed banana, eggs, and vanilla extract. Mix until smooth.
    1/3 cup (76 g) Unsalted butter, 2 large Eggs, 1/2 cup (120 g) Buttermilk, 1 cup (227 g) Bananas, 2 teaspoons Pure vanilla extract
  • Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until combined and you can no longer see the flour streaks. Be careful not to overmix.
  • Cover the bowl with plastic wrap and allow the batter to rest for 30 minutes at room temperature.
  • After 30 minutes, preheat the oven to 350F and line a muffin or cupcake pan with 12 paper liners.
  • Using an ice cream scoop, carefully scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
  • Remove streusel from refrigerator. Using your hands, break apart any large clumps of streusel and sprinkle large heaps on top of the muffin batter.
  • Bake muffins for 20 to 22 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Remove the muffins and let them cool in the pan on a cooling rack for 10 minutes. Then, carefully transfer each muffin to a cooling rack.
  • Let muffins cool for an additional 10 minutes before enjoying. The are best served warm!!

Notes

Properly measure your flour!! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to dry and dense muffins. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you use a scale to measure your dry ingredients. 
Storage: Once the muffins have cooled completely, store in an airtight container at room temperature for up to three days or refrigerate for up to a week. 
Is it better to use fresh or frozen blueberries for muffins? Fresh, organic blueberries are best for this recipe. If using frozen blueberries, add them without thawing beforehand. Using frozen blueberries will also add more water to the batter.  Due to the extra moisture from the frozen blueberries you will need to bake them for an extra five minutes. Please note that they may not rise as tall. 
How do you keep blueberries from sinking to the bottom of the muffin? To keep blueberries from sinking, coat them in the flour mixture.  This will prevent them from sinking to the bottom as the muffins bake. 
Do I have to rest the batter? Resting the batter for 30 minutes prior to baking the muffins will help lift the muffin batter creating those bakery style domes we all love. If you don’t have enough time to let your batter rest, you can scoop the muffins and bake them right after mixing. Just note that the muffins may not rise as tall. 

Nutrition

Serving: 1muffin | Calories: 265kcal | Carbohydrates: 38.9g | Protein: 5.5g | Fat: 7.5g | Saturated Fat: 3.9g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 215mg | Fiber: 2.5g | Sugar: 13.5g | Calcium: 73mg | Iron: 2mg