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Soft and Chocolatey Oreo Muffins

Indulge in these soft and chocolatey muffins filled with Oreo cookie chunks—perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup buttermilk
Add-ins
  • 12 cookies Oreo cookies, roughly crushed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the melted butter and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, until just combined.
  5. Gently fold in the crushed Oreo cookies.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  2. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Cooling
  1. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven.