Name: Oreo Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 325 g (2 ¾ cups) all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 75 g (⅓ cup) unsalted butter, very soft or melted and cooled; 75 g (⅓ cup) neutral vegetable oil; 180 g (¾ cup + 2 tbsp) granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; 275 ml (1 cup + 2 tbsp) buttermilk, room temperature; 10–12 Oreo cookies, roughly chopped; 6 Oreo cookies, broken into pieces for topping

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These Oreo muffins are soft and fluffy, with Oreo cookie pieces throughout and plenty of crunchy Oreos on top.

Oreo muffins with cookie pieces on a serving plate

These Oreo muffins have a soft, fluffy crumb with crushed Oreo cookies folded into the batter and extra cookie pieces baked on top.

I make them with butter and oil for flavor and moisture, plus buttermilk for a tender texture and tall, bakery-style muffin tops.

Why you'll love this recipe

Soft & fluffy – Moist, tender bakery-style texture.
Loaded with Oreos – Cookie pieces in every bite.
Quick & easy – Simple ingredients and no mixer needed.

Ingredients you need

Unsalted butter – Softened at room temperature, not melted.
Vegetable oil – Use a neutral-flavored oil such as sunflower or canola oil.
Granulated sugar – Regular white granulated sugar.
Eggs – Large eggs at room temperature.
Vanilla – Pure vanilla extract or vanilla paste.
All-purpose flour – Regular plain flour, measured correctly.
Baking powder & baking soda – Make sure they’re fresh.
Salt – Fine table salt or sea salt.
Buttermilk – At room temperature.
Oreo cookies – Classic Oreos, roughly broken into pieces, plus extra pieces for the tops.

Tips for this recipe

Use room-temperature ingredients for a smooth, even batter.
Don’t overmix the batter once the flour is added.
Break the Oreos into chunks, rather than crushing them into fine crumbs.
Fill the muffin cups generously for big bakery-style muffins.
Chill the batter for 20 minutes before baking for taller muffin tops.

How to make Oreo muffins

This recipe is based on my classic vanilla muffin recipe, with plenty of Oreo cookie pieces mixed into the batter.

Butter, oil and sugar in a mixing bowl — **Whisk** the very soft or melted and cooled butter with the oil and sugar until combined.

Eggs and vanilla added to the muffin batter — **Mix** in the eggs and vanilla extract until smooth and well combined.

Mixing dry ingredients into the Oreo muffin batter — **Combine the flour, baking powder, baking soda, and salt** separately, then add them to the batter alternately with the buttermilk. Mix just until combined.

Oreo muffin batter with chopped Oreo cookies — **Gently fold** the roughly chopped Oreo cookies into the batter with a spatula.

Oreo muffin batter in muffin liners before baking — **Divide** the batter between the muffin liners, **filling** them almost to the top. **Add extra Oreo** pieces on top, then chill for 20 minutes.

Freshly baked Oreo muffins in a muffin pan — **Bake** at 425°F (220°C) for 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for about 15 minutes, or until the muffins are baked through and golden on top.

How to store Oreo muffins

Store Oreo muffins in an airtight container at room temperature for 2–3 days.

You can also freeze them for up to 3 months and thaw at room temperature before serving.

Variations

Chocolate chips – Add milk, dark, or white chocolate chips.
Double chocolate – Replace part of the flour with cocoa powder for chocolate Oreo muffins.
Different Oreos – Try Golden Oreos or another Oreo flavor.
Mini Oreo muffins – Bake the batter in a mini muffin pan and reduce the baking time.

More Oreo recipes

Recipe Questions

How do you get tall Oreo muffins?

Fill the liners almost to the top, chill the batter for 20 minutes, and start baking at a high temperature.

Can I make Oreo muffins without buttermilk?

Yes. Plain yogurt or a homemade buttermilk substitute can be used instead.

Can I use melted butter?

Yes. Let the melted butter cool before mixing it with the other ingredients.

Can I freeze Oreo muffins?

Yes. Freeze them in an airtight container or freezer bag for up to 3 months.

Why are my Oreo muffins dense?

Overmixing the batter after adding the flour can make the muffins denser instead of soft and fluffy.

Oreo muffin cut in half showing the soft crumb

More Muffin Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video

Oreo Muffins

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Author: Fadela
Total Time: 30 minutes
Yield: 14 muffins

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Description

Soft and fluffy Oreo muffins packed with crunchy Oreo cookie pieces and topped with extra cookies for an easy bakery-style treat. This recipe makes 14 muffins.

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, combine the very soft or melted and cooled butter, vegetable oil, and granulated sugar. Whisk until smooth and well combined.
Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix again until combined.
Add about one-third of the dry ingredients and mix gently, then add half of the buttermilk. Continue alternating the dry ingredients and buttermilk, finishing with the dry ingredients. Mix just until combined without overmixing the batter.
Roughly break 10–12 Oreo cookies into chunks and gently fold them into the batter with a spatula.
Line a muffin pan with paper liners and divide the batter between them, filling each liner almost to the top.
Break the remaining Oreo cookies into pieces and add a few pieces on top of each muffin.
Place the filled muffin pan in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 425°F (220°C).
Bake for 5 minutes at 425°F (220°C), then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for about 12–15 minutes, until the muffins are well risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.