My bakery style Oreo Muffins are rich, chocolatey and moist – packed with chunks of Oreos – they are hard to resist. Oreo muffins make a fantastic mid afternoon snack, dessert, or eat them for breakfast if you want. I won’t judge!
For this recipe, you will need: Plain flour, cocoa powder, bicarbonate of soda, egg, caster sugar, vegetable oil, whole milk, vanilla extract, plain yoghurt and Oreos.
Never pay silly money for an overpriced bakery or coffee shop muffin again. These Oreo muffins are so easy I can whip up a batch in minutes and so can you.
The best muffin recipe
For these Oreo muffins, I use my tried and tested double chocolate muffin recipe but instead of adding chocolate chips I add bashed up Oreos instead.
They are so easy to make, it really is as simple as combining the dry and wet ingredients, putting the mixture into muffin cases and bunging them in the oven. Your entire house can be smelling like freshly baked muffins in 30 minutes!
There’s something about using Oreos in baking that takes things to a whole new level and cookies and cream is a great combination.
The muffins are soft and moist with an extra large high top that shows these muffins have been baked to perfection.
No flat or lacklustre muffins here, we want a big muffin with a good rise just like the ones you see in the bakery (but taste much better!)
What makes these Oreo Muffins so good?
- Big high topped muffins
- Better than bakery, coffee or shop bought muffins
- Moist and soft
- Full of flavour
- Chunks of Oreos throughout
- Foolproof recipe that works every time
Oreo Muffins FAQ
Can I make these muffins plain?
Yes, just leave out the cocoa powder.
Can I freeze Oreo chocolate muffins?
Absolutely! Once baked, allow the muffins to cool then wrap them tightly. Oreo muffins can be frozen for 3 months.
When you’re ready to eat them, remove from the freezer and let them defrost at room temperature for 3-4 hours. Microwave them in 30-second bursts or wrap them in tin foil and oven bake for 10-15 minutes.
How long will muffins stay fresh after baking?
Stored at room temperature in an airtight container these muffins will stay fresh for 2 days. You can refrigerate muffins for about a week and reheat as per instructions above.
Can I use baking powder instead of bicarbonate of soda?
There’s a science behind baking powder versus bicarb. You can substitute bicarb for baking powder doubling the amount of baking powder to soda. Read more about the differences here.
- You can substitute the plain yoghurt with greek yoghurt, sour cream or creme fraiche
- You can substitute the egg for applesauce, mashed banana or flaxseed mixed with a little water
- You can use granulated sugar if you don’t have caster/fine sugar
How to make Oreo Muffins
Making Oreo Muffins couldn’t be any easier. I made a short video which you can see in the recipe card below – I hope it’s helpful.
Just follow these simple steps for perfect muffins.
- Time needed: 30 minutes (includes baking time)
- Makes approx: 12 large muffins
- Preheat oven to 200ºC/180ºC Fan/ Gas 6
- In a bowl combine 250g plain flour, 200g caster sugar, 8 Oreos (bash them up a bit with a rolling pin first), 50g cocoa powder, 1 teaspoon of bicarbonate of soda and a pinch of salt
- In a separate bowl (or jug) whisk 200g plain yoghurt, 120ml whole milk, 120ml vegetable oil, one egg and 1 teaspoon of vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients and stir until well mixed
- Divide the mixture between the muffin cases filling them 3/4 full then sprinkle more bashed up Oreo cookies on top
- Bake for 20 minutes or until a skewer inserted into the middle of the muffins comes out clean
Step by step images to help you
Put the dry ingredients into a mixing bowl
In a separate bowl, whisk the wet ingredients
Combine the wet and dry ingredients until well mixed
Divide the mixture between muffin cases, filling them 3/4 full
Sprinkle more bashed up Oreos on top
Bake for 20 minutes
I hope you enjoy baking and eating these delicious muffins as much as I do.
You can use this basic chocolate muffin recipe and adapt it very easily to your own taste. Try adding bashed up chocolate chip cookies, ginger biscuits, fruit, nuts or peanut butter. The possibilities are endless!
Other chocolate recipes I think you’ll like:
- Chocolate Oreo Cupcakes with Oreo Buttercream
- Fudgy Peanut Butter Brownies
- Classic Chocolate Roulade
- Dark Chocolate Eton Mess
If you loved this recipe please give me a 5-star rating and leave a comment below.
- 250 g plain flour
- 200 g caster sugar (US- Superfine)
- 10 Oreos bashed
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- pinch salt
- 200 g plain yoghurt
- 120 ml whole milk
- 120 ml vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- Preheat oven to 200ºC/ 180ºC Fan/ Gas 6
- In a bowl, combine flour, sugar, Oreos, cocoa powder, bicarbonate of soda and salt
- In a separate bowl whisk the yoghurt, milk, oil, egg and vanilla extract
- Add the wet ingredients to the dry ingredients and mix well
- Divide the mixture between the muffin cases - 3/4 full
- Bake for 20 minutes or until an inserted skewer comes out clean
- You can substitute the plain yoghurt with Greek yoghurt, sour cream or creme fraiche
- You can substitute the egg for applesauce, mashed banana or flax seed mixed in a little water
- You can use granulated sugar if you don't have caster/fine sugar