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Easy Oreo Muffins

Delightful Easy Oreo Muffins infused with crushed Oreo cookies and a creamy center, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Oreo cookies, crushed
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk Can substitute with almond milk or non-dairy milk.
  • 1/4 cup vegetable oil
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  3. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, crushed Oreos, and salt. Stir until well mixed.
  4. In another bowl, whisk together the milk, vegetable oil, and egg until fully combined.
  5. Pour the wet mixture into the dry ingredients. Gently fold together until just combined, being careful not to over-mix.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. Freeze for up to 3 months.