Introduction

These Chocolate Oreo Muffins combine rich cocoa flavor with crunchy, sweet Oreo chunks and a buttery Oreo streusel topping. They are perfect for a indulgent breakfast or an irresistible snack any time of the day.

The image shows a close-up of a chocolate muffin with a textured, dark brown base plunging into a white cupcake liner spreading outward on a white marbled surface. The muffin top is thick and rounded with a crumbly cookie-like layer on top featuring cream and black specks, adding a rough and crunchy texture. Behind it, several similar muffins are slightly out of focus, resting on a black cooling rack above the same white marbled surface, creating depth in the photo. In the front corner, a partially visible split chocolate and cream cookie lies flat, adding to the dessert theme. 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 tsp 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) and line a muffin tin with paper muffin cups.
Step 2: Crush 4 Oreos into small pieces for the streusel topping. In a small bowl, combine the softened butter, 25 g granulated sugar, 32 g all-purpose flour, crushed Oreos, and 1/8 teaspoon salt. Use a fork or your fingers to mix until you have 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 all-purpose flour, 30 g cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt. Set this dry mixture aside.
Step 5: In a large bowl, whisk together the oil, 200 g granulated sugar, eggs, milk, sour cream, and vanilla paste until well combined.
Step 6: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula. Then fold in the chopped Oreo chunks carefully.
Step 7: Divide the batter evenly among the muffin cups, filling them almost to the top. Generously sprinkle the Oreo streusel over each muffin.
Step 8: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 18–20 minutes. The muffins are done when their tops spring back to the touch and a toothpick inserted comes out clean.
Step 9: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use room temperature sour cream and milk to ensure a smoother batter and even baking.
For extra texture, add a handful of chopped nuts to the batter along with the Oreo chunks.
If you prefer a less intense chocolate flavor, reduce the cocoa powder to 20 g and increase flour to 260 g.
Try replacing vegetable oil with melted coconut oil for a subtle coconut aroma.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 2 months. To reheat, warm muffins in the microwave for about 15-20 seconds or in a preheated oven at 325°F (160°C) for 5-7 minutes.

How to Serve

A close-up view of four chocolate muffins cooling on a black wire rack over a white marbled texture. Each muffin has a rich dark brown base with a slightly wider baking cup edge peeling back and crisp. The tops are uneven and textured with a mixture of light beige and dark chocolate crumbly bits, giving a crunchy appearance. The focus is on the front muffin with the others softly blurred in the background, and a cream-filled cookie is partially visible blurred at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegetable oil in the batter?

Yes, you can substitute melted unsalted butter for the vegetable oil, but the texture may be slightly denser and the muffins more buttery in flavor.

Do I have to use sour cream in this recipe?

Sour cream adds moisture and tenderness to the muffins, but if you don’t have it, you can substitute with Greek yogurt or buttermilk in equal amounts for similar results.