Description
Enjoy these fluffy and moist Oreo Muffins, combining rich chocolate flavor with crunchy Oreo pieces. Perfect for any occasion, they are easy to make and sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 8–10 cookies)
- ½ cup chocolate chips (optional)
- Extra Oreo cookies for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the egg lightly, then add milk, vegetable oil, and vanilla extract. Mix until well blended.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Fold in the crushed Oreo cookies and chocolate chips if using.
- Line a standard 12-cup muffin tin with paper liners or grease with cooking spray or butter.
- Fill each muffin cup about ¾ full with the batter.
- If desired, place half of an Oreo on top of each muffin.
- Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Remove the muffin tin from the oven and let it cool in the pan for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Notes
- For best results, do not overmix the batter to ensure light and fluffy muffins.
- Feel free to customize by adding nuts or other mix-ins according to your preference.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes