Introduction

These Chocolate Oreo Muffins combine rich cocoa flavor with crunchy Oreo chunks and a sweet Oreo streusel topping. Perfect for breakfast or an indulgent snack, they are moist, tender, and easy to make at home.

The image shows a close-up of a dark chocolate muffin with a crumbly, light brown and black crumb topping, sitting on a cooling rack. The muffin liner is dark and slightly peeled away, revealing the rich, moist texture of the muffin base. In the background, three more muffins are visible but out of focus. In the foreground on the white marbled surface, there are two stacked sandwich cookies with cream filling. The overall scene is bright and clean, highlighting the texture and colors of the muffin and crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Oreo cookies (for streusel)
32 g all-purpose flour (for streusel)
35 g unsalted butter (softened, for streusel)
25 g granulated sugar (for streusel)
1/8 teaspoon salt (for streusel)
250 g all-purpose flour
30 g unsweetened cocoa powder (natural)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
200 g granulated sugar
180 g sour cream (room temperature)
105 g neutral vegetable oil
120 g milk (room temperature)
1 teaspoon vanilla paste or extract
14 Oreo cookies (chopped into chunks)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a muffin tin with paper muffin cups.
Step 2: Crush 4 Oreo cookies into small pieces for the streusel. In a small bowl, combine softened butter, granulated sugar, 32 g flour, crushed Oreos, and 1/8 teaspoon salt. Use a fork or your fingers to mix into coarse crumbs. Set aside.
Step 3: Chop the remaining 14 Oreo cookies into large chunks and set aside.
Step 4: In a separate bowl, whisk together 250 g flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
Step 5: In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, sour cream, and vanilla until combined.
Step 6: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula. Then fold in the Oreo chunks.
Step 7: Divide the batter evenly among the muffin cups, filling each to the top. Generously pile the Oreo streusel mixture on top of each muffin.
Step 8: Bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for another 18-20 minutes or until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
Step 9: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra moisture, substitute half of the vegetable oil with melted butter.
Add a handful of mini chocolate chips for a double chocolate treat.
Use vanilla yogurt instead of sour cream for a slight tang and lighter texture.
If you prefer less crunch, use crushed Oreos instead of chunks inside the batter.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes for a fresh-baked feel.

How to Serve

A close-up view of a chocolate muffin torn in half showing its soft, crumbly dark brown inside with a moist texture, topped with a layer of light brown sugar crystals that add a rough look on the surface; the muffin sits on a black cooling rack placed on a white marbled texture with more whole muffins blurred in the background, all in white paper liners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap individual muffins in plastic wrap or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm gently before serving.

Can I use low-fat sour cream or yogurt?

Yes, low-fat sour cream or plain yogurt can be used, but they may slightly affect the texture and richness of the muffins. Full-fat sour cream gives the best moist and tender result.

Chocolate Oreo Muffins Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

These delicious Chocolate Oreo Muffins combine rich cocoa-flavored muffin batter with chunks of Oreo cookies and a crunchy Oreo streusel topping. Perfectly moist and packed with cookie goodness, they make a delightful treat for any Oreo lover.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast/Brunch, Dessert, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Streusel

4 Oreo cookies, crushed into small pieces
32 g all-purpose flour
35 g unsalted butter, softened
25 g granulated sugar
1/8 teaspoon salt

Muffin Batter

250 g all-purpose flour
30 g unsweetened cocoa powder (natural)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
200 g granulated sugar
180 g sour cream (room temperature)
105 g neutral vegetable oil
120 g milk (room temperature)
1 teaspoon vanilla paste or extract
14 Oreo cookies, chopped into large chunks

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a muffin tin with paper muffin cups to prepare for baking.
Prepare Oreo Streusel: Crush 4 Oreo cookies into small pieces. In a small bowl, combine the softened butter, granulated sugar, all-purpose flour, salt, and crushed Oreos. Use a fork or your fingers to mix until you have coarse crumbs. Set this streusel mixture aside.
Chop Oreos for Batter: Chop the remaining 14 Oreo cookies into large chunks and set aside for later folding into the batter.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, milk, sour cream, and vanilla paste until smooth and fully combined.
Add Dry to Wet: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula, being careful not to overmix to keep the batter tender.
Fold in Oreo Chunks: Incorporate the chopped Oreo cookie chunks into the batter evenly, distributing the cookies throughout.
Fill Muffin Cups & Add Streusel: Divide the muffin batter evenly among the muffin liners, filling each to the top. Generously sprinkle the prepared Oreo streusel on top of each muffin to create a crunchy topping.
Bake Muffins: Place the muffin tin in the oven and bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffin tops spring back when lightly pressed.
Cool Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.

Notes

Make sure sour cream and milk are at room temperature for a smooth batter.
Do not overmix the batter once you add the dry ingredients to keep the muffins light and tender.
The initial high temperature helps create a nice rise and crust; do not skip lowering the oven after 5 minutes to avoid burning.
Use neutral oil like vegetable or canola oil to not overpower the chocolate and Oreo flavors.
For best texture, consume muffins within 2 days or freeze them for longer storage.

Keywords: Chocolate Oreo muffins, Oreo streusel muffins, cocoa muffins, chocolate muffins with cookies, easy baked muffins, homemade Oreo muffins