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.
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!!
Jump to:
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:
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.
Step 2: Whisk together the dry ingredients. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
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.
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.
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.
Recipe FAQs
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.
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!!
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.
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.
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.
Easy Oreo Muffins
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.
These are the best muffins I’ve ever had!! The fluffy texture is amazing. Simply delicious!!
Thank you so much Ariel!! I am so glad you liked them!!