Why I’ll Love This Recipe

I enjoy how easy these muffins are to make with everyday baking ingredients.

The crushed Oreo cookies add a delicious cookies-and-cream flavor in every bite.

I get soft, moist muffins with a rich chocolate taste.

I can serve them for breakfast, dessert, or special occasions.

They store well and freeze beautifully for later enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
milk
vegetable oil or melted butter
vanilla extract
crushed Oreo cookies
chocolate chips (optional)

Optional topping:

additional crushed Oreo cookies
mini Oreo cookies
chocolate drizzle

Directions

I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, I combine the eggs, milk, oil or melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined.
I fold in the crushed Oreo cookies and chocolate chips if I’m using them.
I divide the batter evenly among the muffin cups, filling each about three-quarters full.
I sprinkle extra crushed Oreos or place a mini Oreo on top of each muffin for a decorative finish.
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I use Golden Oreo cookies for a vanilla version.
I add white chocolate chips for extra sweetness.
I mix in peanut butter chips for a rich flavor combination.
I drizzle melted chocolate over the cooled muffins for a bakery-style finish.
I fill the center of each muffin with a spoonful of cream cheese for a cookies-and-cream surprise.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days.

For longer storage, I refrigerate them for up to 1 week.

I freeze the cooled muffins in a freezer-safe container or bag for up to 3 months.

To reheat, I microwave a muffin for 10–15 seconds or warm it in a 300°F (150°C) oven for about 5 minutes until soft and warm.

FAQs

Can I use regular or Double Stuf Oreo cookies?

Yes. I can use either variety, and both work well in the recipe.

Should I crush the Oreo cookies finely?

I prefer leaving some larger pieces because they create delicious cookie chunks throughout the muffins.

Can I add chocolate chips?

Yes. I like adding semi-sweet or white chocolate chips for even more flavor and texture.

Can I freeze Oreo Muffins?

Yes. I let the muffins cool completely before freezing them in an airtight freezer-safe container for up to 3 months.

How do I keep the muffins soft?

I avoid overmixing the batter and store the muffins in an airtight container to help maintain their moist, tender texture.

Conclusion

I enjoy making these Oreo Muffins because they combine rich chocolate flavor with everyone’s favorite sandwich cookies in one soft, fluffy treat. They’re easy to prepare, perfect for sharing, and always a crowd-pleaser. Whether I serve them at a party, enjoy them with coffee, or save a batch in the freezer, they never fail to satisfy my sweet tooth.

Oreo Muffins Recipe

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These Oreo Muffins are soft, fluffy chocolate muffins loaded with crushed Oreo cookies for a rich cookies-and-cream flavor. They’re perfect for breakfast, dessert, parties, or whenever you’re craving a bakery-style treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk together the eggs, milk, vegetable oil or melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the crushed Oreo cookies and chocolate chips if using.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Top with additional crushed Oreo cookies or a mini Oreo if desired.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Regular or Double Stuf Oreo cookies both work well in this recipe.
Leave some larger cookie pieces for extra texture throughout the muffins.
Add white chocolate chips or peanut butter chips for a fun variation.
Fill the center with a spoonful of cream cheese before baking for a cookies-and-cream surprise.
Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 320 kcal
Sugar: 24 g
Sodium: 240 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg