Description
Rich and moist Oreo Muffins packed with crushed Oreos, cocoa powder, and chocolate chips for an indulgent bakery-style treat. These fluffy muffins feature tall domed tops and deep chocolate flavor in every bite.
Ingredients
2 large eggs
¾ cup (170 g) sour cream
½ cup (120 ml) milk
2 teaspoons (10 ml) vanilla extract
1 ¾ cups (210 g) all-purpose flour
¾ cup (60 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups semi-sweet chocolate chips
½ cup vegetable oil
2 cups crushed Oreos (1 cup for batter, 1 cup for topping)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-hole muffin pan with paper liners or lightly grease each well.
- In a large bowl, whisk together the eggs, sour cream, milk, vanilla extract, and vegetable oil until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula until evenly distributed.
- Gently fold in 1 cup of the crushed Oreos.
- Divide the batter evenly among the muffin wells, filling each about ¾ full. Sprinkle the remaining 1 cup of crushed Oreos on top.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. Continue baking for 13–15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to prevent dense muffins.
Ensure baking powder and baking soda are fresh for proper rise.
Greek yogurt can be substituted for sour cream.
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze individually for up to 2 months.
Warm in the microwave for 15–20 seconds before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 469
- Sugar: 36g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
