Chocolate Oreo Muffins
Rich, moist chocolate muffins loaded with Oreo chunks and topped with buttery Oreo streusel.
Ingredients
Ingredients
- 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
- 250 g all-purpose flour
- 30 g unsweetened natural cocoa powder
- 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 at room temperature
- 105 g neutral vegetable oil
- 120 g milk at room temperature
- 1 teaspoon vanilla paste or vanilla bean paste
- 14 Oreo cookies chopped into large chunks
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with paper muffin liners.
- Make the Oreo streusel topping: In a small bowl, combine the softened butter, 25 g granulated sugar, 32 g flour, 1/8 teaspoon salt, and 4 crushed Oreo cookies. Mix with a fork or your fingers until coarse crumbs form. Set aside.
- Chop the remaining 14 Oreo cookies into large chunks and set aside for the batter.
- In a medium bowl, whisk together 250 g flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt until well combined.
- In a large bowl, whisk together the vegetable oil, 200 g sugar, eggs, milk, sour cream, and vanilla until smooth and fully combined.
- Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula just until no dry flour remains and the batter is thick and smooth; do not overmix.
- Gently fold the chopped Oreo chunks into the batter until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each cup to the top.
- Sprinkle and lightly mound the Oreo streusel topping over each muffin, dividing it evenly among all cups and pressing gently so it adheres.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven door and continue baking for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve slightly warm.
Notes
- Use room-temperature sour cream and milk so the batter mixes smoothly and the muffins rise evenly.
- Do not overmix after adding the dry ingredients; gentle folding keeps the muffins tender and helps them dome nicely.
- You can lightly tent the muffins with foil for the last few minutes of baking if the tops brown too quickly.
- Store completely cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Do not overmix after adding the dry ingredients; gentle folding keeps the muffins tender and helps them dome nicely.
- You can lightly tent the muffins with foil for the last few minutes of baking if the tops brown too quickly.
- Store completely cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.