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Chocolate Oreo Muffins Recipe

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★★★★★

4.6 from 133 reviews

Delight in these decadent Chocolate Oreo Muffins featuring a rich cocoa-flavored batter studded with chunks of Oreo cookies and topped with a crunchy Oreo streusel. Perfect for breakfast, snacks, or dessert, these muffins combine moist texture with a delightful crunch.

Ingredients

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Oreo Streusel

  • 4 Oreo cookies, crushed
  • 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 chunks

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a muffin tin with paper muffin cups to prepare for baking.
  2. Make Streusel: Crush 4 Oreo cookies into small pieces. In a small bowl, combine the softened butter, granulated sugar, flour, crushed Oreos, and salt. Use a fork or your fingers to mix until coarse crumbs form. Set this streusel mixture aside.
  3. Prepare Oreo Chunks: Chop the remaining 14 Oreo cookies into large chunks and set aside for folding into the batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  5. Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, milk, sour cream, and vanilla paste until smooth and well combined.
  6. Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Gently fold together with a rubber spatula until just combined to avoid overmixing.
  7. Fold in Oreos: Carefully fold the chopped Oreo chunks into the batter, ensuring even distribution without overmixing.
  8. Fill Muffin Cups: Evenly divide the muffin batter among the lined muffin cups, filling them generously as they will rise. Top each muffin with a generous pile of the prepared Oreo streusel.
  9. Bake: Bake at 425°F (220°C) for 5 minutes to set the tops, then reduce the oven temperature to 350°F (180°C) and continue baking for another 18-20 minutes. The muffins are done when the tops spring back to touch and a toothpick inserted in the center comes out clean.
  10. Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.

Notes

  • For best results, use room temperature sour cream and milk to help the batter incorporate smoothly.
  • Do not overmix the batter once the flour is added to keep the muffins light and fluffy.
  • The initial high-temperature bake gives the muffins a nice rise and a slightly crisp top.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • You can substitute vegetable oil with melted coconut oil for a slightly different flavor.

Keywords: Chocolate Oreo Muffins, Oreo Muffins, Chocolate Muffins, Breakfast Muffins, Dessert Muffins, Cocoa Muffins

Find it online: https://victoriablair.com/chocolate-oreo-muffins-recipe/