Oreo Muffins
These Oreo muffins are my favorite vanilla muffin recipes studded with chopped Oreos. They have a gorgeous, crispy muffin top, topped with Oreo crumbs and vanilla icing.
Why you’ll love these Oreo muffins:
- Uses melted butter so no mixer required!
- Super easy recipe that takes 5 minutes to make (minus waiting time, of course).
- HUGE crispy muffin top, topped with a ton of Oreo crumbs and vanilla icing.
- Super versatile, can be made gluten-free and dairy free.
I have a ton of muffin recipes because I once made the BEST vanilla muffins and since then have turned it into so many variations. Some of my favorites are blueberry muffins, Nutella muffins, banana nut muffins and double chocolate muffins.
Ingredients
Full list of ingredients is in the recipe card but I just wanted to highlight a few things.
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
- Sugar: sugar is essential for moisture and texture so I don’t recommend cutting any out.
- Butter: I like to use salted butter but unsalted also works, just add and extra 1/4 tsp of salt then.
- Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
- If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker.
- Vanilla: I just use vanilla extract or vanilla bean paste for these. Either works.
- Oreos: I used regular Oreos but any chocolate sandwich cookie brand works. I’m sure double stuffed or Oreo thins would work well but you might need to use a few extra if you’re using the thins.
Step-by-Step Instructions
- Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
- Whisk in the eggs: this is important; aggressively whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc.
- Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
- Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
- Fold in the chopped Oreos, reserving the crumbs.
- Rest the batter: another important step – cover the bowl and let the batter rest at room temperature for 1-2 hours. This allows the gluten to relax and the leaveners to get a head start.
- Ground up the rest of the Oreos for the topping
- Fill the muffin tins all the way to the top rim and top with the Oreo crumbs.
- Bake: for five minutes at 425 F and then reduce oven temperature to 375 F and bake for another 10 minutes.
- Make the icing by whisking the milk, vanilla and sugar together. Top cooled muffins with icing.
Frequently Asked Questions
So glad you asked, absolutely!! I would be intrigued to try the lemon vanilla Oreos but any of them work fine.
To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.
You can use any gluten-free 1:1 substitute with xanthan gum, like King Arthur or Bob’s Red Mill. Make sure to also get the gluten-free Oreos then!
You can use dairy free butter, milk and yogurt to make these. The texture might be just a little different from mine, but should work fine.
How to store Oreo muffins
I LOVE the crispy muffin top but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature.
I don’t recommend refrigerating, as they’ll just dry out. You can freeze them and bring them back to room temperature before serving but again, you’ll lose that crisp muffin top.
How to freeze
Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag.
You can also wrap each one individually with plastic wrap and then place them all in a freezer bag. This way you can defrost one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these, I’d love it if you left a star rating or a review!
As always, have a blessed day and happy baking!
Love, B
Satisfying as always
Delicious!! My husband annd kids loved them. Easy to make too. Thank you for the great recipe.
WOW WOW WOW These are the best muffins in the world. I made them for my daughter’s birthday party and it was like: what cake?? where are the muffins!!! Thank you for the amazing recipe.
lol I’m so glad you all enjoyed them 🙂
Tis recepie was really amazing I love it. After baking with this recepie my family asking me to make it every week.
Thank u so much