Description
Fluffy Oreo Muffins are a delightful treat that combines the irresistible taste of Oreos with the soft, airy texture of a muffin. These muffins are a fun twist on the classic cookie, featuring crushed Oreo bits mixed throughout the batter, with more Oreos baked right on top for an extra indulgent touch. With their moist interior, sweet flavor, and a little crunch from the cookies, these muffins are perfect for breakfast, brunch, or an afternoon snack. Whether you’re an Oreo fan or simply love a good muffin, these will definitely hit the spot.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- ½ cup sour cream or plain yogurt
- 8 Oreo cookies, crushed
- 6 Oreo cookies, for topping (whole or halved)
Ingredient Highlights
- Oreo Cookies: The crushed Oreos in the batter bring chocolatey flavor and a little crunch, while whole Oreos on top create a nice finishing touch.
- Sour Cream or Yogurt: These ingredients keep the muffins moist and tender, contributing to their fluffy texture.
- Butter and Milk: Both ingredients help give the muffins a rich flavor and a soft crumb.
- Baking Powder & Baking Soda: These leavening agents work together to ensure the muffins rise and stay light.
Instructions
Prepare the Muffin Batter:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, egg, milk, melted butter, and vanilla extract until smooth.
- Add the Sour Cream or Yogurt: Stir in the sour cream (or yogurt) until the mixture is fully combined and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Fold in Crushed Oreos: Gently fold the crushed Oreos into the batter, ensuring they’re evenly distributed without overworking the mixture.
Scoop and Bake the Muffins:
- Scoop the Batter: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about ¾ full.
- Top with Oreos: Place a whole or halved Oreo on top of each muffin for added flavor and decoration.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 200-220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g