Mornings are easier when Oreo Muffins are waiting for you in the kitchen. Filled with chunks of cookie and chocolate chips, each chocolate muffin is soft, fluffy, and so delicious.
Jump to:
Chocolate Oreo Muffins
We're major chocolate lovers over here! Our kids always want chocolate mocha muffins for breakfast, and I can't blame them. I love them too!
Since we had an extra package of Oreos in the pantry, I decided to add them to the muffin batter. I knew cookies would taste amazing with the rich chocolate batter, and they sure do!
These breakfast treats have a delicious flavor from crushed Oreos baked into and sprinkled on top of the soft, tender muffins. We can't get enough of them!
Why You'll Love This Recipe
I know cookies aren't the healthiest breakfast option, but if it helps to call them cupcakes, go for it! I promise your whole family will love these fluffy Oreo muffins just as much as mine!
- Loaded with Oreos. For a delicious taste and satisfying crunch, make sure to include the cookie chunks and crushed Oreo cookie crumbs on top of your muffins.
- Special morning treat. Although they look like desserts, muffins are a great morning treat! They are perfect for serving on special occasions or at a weekend brunch. I enjoy mine with a cup of coffee, while the kids prefer a glass of milk.
- They freeze great. With this easy recipe, you can make 16 muffins at once. Enjoy a few on the day and freeze the rest for later. That way, you can grab one whenever you need a quick snack!
Key Ingredients
These homemade Oreo muffins are the best of the best! They're full of chocolate flavor without being overly sweet. Plus, they're incredibly moist.
- Unsalted Butter - Make sure to set the butter out before you start so it has time to soften.
- Granulated Sugar - Use regular white sugar to let the chocolate flavor shine.
- Egg - To bind the batter together and get a slight rise.
- Vanilla Extract - Adds an extra layer of flavor that makes any muffin recipe extra delicious.
- Sour Cream - Gives the muffins a soft and moist texture. If you prefer plain Greek yogurt, use it.
- Leavening Agents - Use baking soda and powder for the best rise.
- Dark Cocoa Powder - Many different types of cocoa powder are available, but I prefer Hershey's dark cocoa. It gives the batter a rich, dark color and flavor.
- All-Purpose Flour - Use the fluff and spoon method to avoid adding too much. See how to measure flour if you are unsure.
- Milk - To thin out the batter and make it extra soft.
- Oreo Cookies - Of course, you need Oreo cookies! I crush them, fold them into the muffin batter, and sprinkle extra chunks on top.
- Mini Chocolate Chips - They are a must because more chocolate is never a bad idea.
BruCrew Tip: Use the leftover cookies to make Oreo brownies or cookies and cream cookies. You can also make a killer Oreo banana bread!
How to Make Oreo Muffins
These chocolate chip Oreo muffins are a delicious breakfast treat that you can make in under 30 minutes. They're perfect for satisfying your sweet tooth any time of the day!
- In a large bowl, beat the butter and sugar until light and creamy. Add the egg, vanilla, and sour cream, and then beat again.
- Stir the salt, baking powder, baking soda, cocoa powder, and flour in a bowl. Add the dry ingredients alternately with the milk until it comes together. Do not overmix.
- Gently stir the cookie chunks and mini chocolate chips into the batter. Spoon it evenly into 16 muffin cavities. Then sprinkle the remaining Oreo pieces and extra chips on each muffin top.
- Bake until a toothpick inserted in the center has a few moist crumbs. Remove the pan from the oven and let the muffins cool for 2-3 minutes. Then, carefully remove them from the pan and put them on a wire rack.
Storage Recommendations
On the Counter: Store the leftover Oreo muffins in an airtight container at room temperature for 4-5 days.
In the Freezer: Any extra muffins can be frozen in a freezer-safe bag or container for several months. Just be sure to thaw them (either in the fridge or at room temperature) before serving!
Tips and Tricks
- Chop the Oreos. To prevent overcrushing, I recommend chopping them with a sharp knife on a cutting board.
- Do NOT over mix your batter. This can make your muffins tough.
- Skip the paper liners. Spray the muffin tin with nonstick baking spray, then use a paper towel to wipe out the excess before filling it with batter.
- Fill them neatly. Use a large cookie scoop to spoon the batter into the prepared pan.
- All ovens run differently. Before the timer goes off, check the muffins by inserting a toothpick in the center. They are done when the toothpick comes out with a few moist crumbs.
Variations
- Use regular cocoa powder. If you don't have Hershey's Dark, look for Dutch-process cocoa powder instead. It has a similar rich chocolate flavor.
- Try non-dairy milk. This recipe works great with your favorite boxed coconut milk or almond milk. Just make sure it is unsweetened.
- Use full-sized chocolate chips. I prefer mini chocolate chips to spread the chocolate flavor, but if you want bigger chocolate pockets, use full-size chips or chunks.
- Add a cookies and cream flavor. Stir white chocolate chips into the batter and top for a delicious and sweet twist.
FAQs
They last best stored in an airtight container at room temperature for 4-5 days. You can also freeze the extras for later!
Yes! You can easily use other cookies. I recommend using a dry, crumbly cookie similar to Oreos (like classic Chips Ahoy) for the best results.
I prefer dark chocolate unsweetened cocoa powder in these muffins because it balances the sweetness in the batter. You can also use regular Dutch-process cocoa powder, though.
More Chocolate For Breakfast
- Chocolate Donuts
- Chocolate Banana Muffins
- Nutella Poptarts
- Triple Chocolate Scones
- Grain-Free Chocolate Granola
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Oreo Muffins
Mornings get easier when Oreo Muffins are waiting for you in the kitchen. Filled with chunks of cookie and chocolate chips, each muffin is soft, fluffy, and bursting with delicious chocolate flavor.
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 3 teaspoons vanilla extract
- 1 cup sour cream
- 1 teaspoon table salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup dark cocoa powder (I use Hershey's Dark)
- 2 cups all purpose flour
- ⅔ cup milk
- 15 Oreo cookies
- ½ cup mini chocolate chips + extra
Instructions
- Preheat oven to 400°. Spray the bottoms of 16 muffin cavities with baking spray. Wipe out the excess.
- In a large mixing bowl, beat the butter and sugar until creamy. Add the egg, vanilla, and sour cream and beat again.
- Stir the salt, baking powder, baking soda, cocoa powder, and flour in a bowl. Add the flour mixture alternately with the milk until it is all incorporated. Do not over-mix.
- Coarsely chop 15 cookies, then gently stir the chunks and the mini chocolate chips into the batter.
- Spoon the batter into 16 muffin cavities. Chop the remaining cookie chunks into small pieces and sprinkle the crumbs and extra chips on each muffin top.
- Bake for 16-17 minutes. Remove from oven and cool in pan for 2-3 minutes, then gently remove from the pan and place on a cooling rack. Store in a sealed container on the counter for a few days.
Notes
Tips and Tricks
- Chop the Oreos. To prevent overcrushing, I recommend chopping them with a sharp knife on a cutting board.
- Do NOT over mix your batter. This can make your muffins tough.
- Skip the muffin liners. Spray the muffin pan with nonstick baking spray, then use a paper towel to wipe out the excess before filling it with batter.
- Fill them neatly. Use a large cookie scoop to spoon the batter into the prepared pan.
- All ovens run differently. Check the muffins a few minutes before the timer goes off. Insert a toothpick into the center. The muffins are done when you test them with a toothpick, which comes out with a few moist crumbs.
Variations
- Use regular cocoa powder. If you don't have Hershey's Dark, look for Dutch-process cocoa powder instead. It has a really rich chocolate flavor.
- Try non-dairy milk. This recipe works great with your favorite boxed coconut milk or almond milk. Just make sure it is unsweetened.
- Use full-sized chocolate chips. I prefer mini chocolate chips to spread the chocolate flavor, but if you want bigger chocolate pockets, use full-size chips or chunks.
- Add a cookies and cream flavor. Stir white chocolate chips into the batter and top for a delicious and sweet twist.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 331mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in July 2013. The photos were updated in January 2024, and then the post was updated in April 2024.
Nancy @ gottagetbaked
Lol, your silly Hubs. Does he not know how you (and women in general) think by now? This is the perfect breakfast food to me - coffee + yogurt = breakfast. These look beyond amazing, Jocelyn. I'd be running out of bed in the morning to grab me a muffin or two!
Trish - Mom On Timeout
This looks like the perfect breakfast Jocelyn!
carrian
You kill me! I am just trying to scroll down and comment and then you post all of those other tasty treats! bah hum bug!