Description
These Oreo Muffins are incredibly soft and wonderfully fluffy, truly loaded with delightful Oreo flavor! Each tender muffin features sweet Oreo streusel crumbled over the top and plenty of crushed Oreo cookies folded into the batter, creating an irresistible treat!
Ingredients
For the Oreo Muffins
- ½ cup (120 grams) unsalted butter, melted then cooled slightly (dairy or dairy free works well)
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- ½ Tablespoon (10 ml) vanilla extract
- ⅔ cup (160 ml) milk (dairy or dairy free)
- 2¼ cup (270 grams) all purpose flour
- 1 Tablespoon (12 grams) baking powder
- ¾ teaspoon (4 grams) salt
- 1½ cup (140 grams) chopped Oreo cookies (from about 12 to 15 standard cookies)
For the Oreo Streusel Topping
- 2 Tablespoons (24 grams) granulated sugar
- 2½ Tablespoons (30 grams) brown sugar
- ¼ cup (25 grams) finely chopped Oreo cookies (from about 3 to 4 standard cookies)
- 6 Tablespoons (45 grams) all-purpose flour
- 4 Tablespoons (60 grams) softened butter (dairy or dairy free works well)
Instructions
- Get the dry ingredients ready first. In a medium-sized bowl, combine the flour, baking powder, and salt with a whisk. Set this bowl aside for later.
- In a separate bowl, whisk together the cooled melted butter, eggs, milk, and vanilla extract. Pour the granulated sugar into this wet mixture and whisk until it feels smooth.
- Add the dry ingredients into the wet ingredients. Use a rubber spatula to mix gently until they are just combined. Do not overmix. Then, carefully fold in the chopped Oreo cookie pieces.
- Cover the bowl containing the muffin batter. Place it in the refrigerator to chill for 20 to 30 minutes. This step helps create muffins with nice tall tops.
- While the muffin batter is chilling, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prepare the streusel topping. In a small bowl, combine all of the ingredients listed for the Oreo streusel. Use a fork to mix them together until crumbly.
- Line a standard 12-cup muffin pan with paper or silicone liners. Scoop the muffin batter into each liner, filling them about three-quarters full. Sprinkle the prepared streusel topping generously over the top of each muffin. Bake the muffins for 12 to 14 minutes. You can tell they are done when a toothpick inserted into the center comes out clean without wet batter.
- Let the baked Oreo muffins cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Measurement Tips: For best results, especially with dry ingredients like flour, I highly recommend using a kitchen scale instead of volume cups. The metric weights provided here offer more accuracy.
Flour Measurement: If you are using cups for flour, make sure to measure correctly. Gently spoon the flour into your measuring cup and level off the top with a straight edge. Scooping directly from the bag can pack the flour, leading to too much in the recipe and possibly dry, crumbly muffins.
Chilling the Batter: The instruction to chill the muffin batter is optional. It helps give the muffin tops a bit more height and dome nicely while baking. If you are in a hurry, you can skip this step and bake immediately. The muffins will still taste absolutely delicious.
Storage and Freezing: You can store cooled Oreo muffins in an airtight container at room temperature for two to three days. For longer storage, place the completely cooled muffins in a freezer bag. They can be frozen for up to two or three months. To enjoy after freezing, you can warm one in the microwave for 15 to 30 seconds or let it thaw at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 358 kcal
- Sugar: 25g
- Sodium: 415mg
- Fat: 15g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg