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


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

  1. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
  2. 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. 
  3. 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.
  4. Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
  5. Fold in the chopped Oreos, reserving the crumbs. 
  6. 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.
  7. Ground up the rest of the Oreos for the topping 
  8. Fill the muffin tins all the way to the top rim and top with the Oreo crumbs.
  9. Bake: for five minutes at 425 F and then reduce oven temperature to 375 F and bake for another 10 minutes. 
  10. Make the icing by whisking the milk, vanilla and sugar together. Top cooled muffins with icing. 

Frequently Asked Questions 

Can I use different flavored Oreos?

So glad you asked, absolutely!! I would be intrigued to try the lemon vanilla Oreos but any of them work fine. 

Can I make batter ahead (or save some for later)?

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.

Can these muffins be made gluten-free?

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!

Can these muffins be made dairy free?

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

oreo muffins with bite taken out

Oreo Muffins

Bernice Baran
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.
5 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 12 large muffins
Calories 437 kcal



Oreo Muffin

  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) salted butter melted
  • 1 1/4 cup (250g) granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 1 Tbsp pure vanilla extract or vanilla bean paste
  • 3/4 cup (6oz) heavy cream room temperature
  • 12 roughly chopped Oreos minus the crumbs


  • 5 Oreos ground
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) powdered sugar


  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp (10g) baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • In a large bowl whisk together the melted butter and sugar until they’re well combined.
    1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar
  • Add in one egg and aggressively whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 1 Tbsp pure vanilla extract
  • Add in the heavy whipping cream and whisk until it’s completely smooth.
    3/4 cup (6oz) heavy cream
  • Add in the dry ingredients and mix just until the last streak of flour is incorporated.
  • Roughly chop the Oreos and add the chunks to the batter but don't add all the tiny crumbs, save them for the topping.
    12 roughly chopped Oreos
  • Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.


  • Place the rest of the Oreos with the previous Oreo crumbs in the food processor and pulse until they're ground up.
    5 Oreos
  • Preheat the oven to 425F (218C) and line 12 muffins tins.
  • Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  • Sprinkle each muffin with 1-2 Tbsp of the Oreo crumbs and press it into the batter a little.
  • Bake for 5 minutes and then reduce the oven temperature to 375F (190C) and bake for about 10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  • Remove from the oven and allow to cool for at least 10-20 minutes before removing from the pan.
  • Combine the milk, vanilla and powdered sugar in a bowl and whisk until it's completely smooth. Top the muffins with the icing before serving.
    1 Tbsp milk, 1/2 tsp vanilla extract, 3/4 cup (90g) powdered sugar


Serving: 1gCalories: 437kcalCarbohydrates: 63gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 79mgSodium: 295mgPotassium: 121mgFiber: 1gSugar: 38gVitamin A: 517IUVitamin C: 0.1mgCalcium: 42mgIron: 4mg
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Recipe Rating

  1. 5 stars
    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