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–+ servings
A Oreo muffin with a bite taken out of it.

Easy Oreo Muffins

Lauren Caras
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!!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 11 muffins
Calories 354 kcal

Equipment

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

Ingredients
  

Oreo Muffins

  • 2 ½ cups (312g) Cake flour sifted
  • 1 cup (200g) Granulated sugar
  • 2 ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • 1 ½ cups Chopped Oreo pieces (about 13-14 Oreo cookies) plus more to top the muffins
  • 2 large Eggs room temperature
  • ¼ cup (60g) Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • ¼ cup (57g) Unsalted butter melted and cooled
  • ¼ cup (56g) Vegetable oil
  • 1 cup (240g) Buttermilk room temperature

Oreo Sugar

  • 2 tablespoons (24g) Granulated sugar
  • 2 tablespoons Oreo cookie crumbs 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 ½ cups Chopped Oreo pieces, 2 tablespoons (24g) Granulated sugar, 2 tablespoons Oreo cookie crumbs
  • 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 ½ cups (312g) Cake flour, 1 cup (200g) Granulated sugar, 2 ½ teaspoons Baking powder, ½ teaspoon Baking soda, ½ 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, ¼ cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, ¼ cup (57g) Unsalted butter, ¼ 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 ½ 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: 1muffinCalories: 354kcalCarbohydrates: 51.7gProtein: 5.8gFat: 14.2gSaturated Fat: 5.2gCholesterol: 48mgSodium: 298mgPotassium: 227mgFiber: 1.2gSugar: 25.1gCalcium: 95mgIron: 2mg
Keyword oreo, Oreo muffins, soft muffins, vanilla muffins
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