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.
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
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.
Notes
Storage: Store Oreo muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
Tips:
- Use room-temperature ingredients.
- Don’t overmix the batter.
- Keep the Oreos in chunky pieces.
- Fill the liners almost to the top.
- Chill for 20 minutes before baking.
- Don’t open the oven when lowering the temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: muffins
- Cuisine: American