These chocolate Oreo muffins are an absolute breakfast hit. This muffin batter is packed with crushed Oreo crumbs to give them the signature Oreo flavor that everyone knows and loves. For a fun textural contrast these muffins are topped with a cookies and cream crumble and drizzled with an Oreo cream glaze.

Now, if you haven’t noticed already, I am a huge Oreo fan. More specifically, I love Oreo-inspired desserts. Key word there being “desserts”. Why should Oreo themed foods be limited to the dessert category? Personally, I don’t think they should be. In an effort to make Oreo flavored foods more inclusive, I created this Oreo muffin recipe.

I am neither a morning person nor breakfast enthusiast, but these chocolate Oreo muffins will have me waking up at the crack of dawn. These muffins are a certified crowd pleaser and only last a few minutes in my house. If you are an Oreo lover, this recipe will blow your mind. Trust me!

Ingredient Notes and Substitutions

Butter: This recipe calls for 1/2 stick of melted unsalted butter. Using unsalted butter lets us control the amount of salt being added to the recipe.

Oil: I like to use oil in addition to butter to ensure that the muffins stay moist

Whole milk: Like oil, milk improves the texture of the muffins and keeps them from being dry

Sour cream: The combination of acid and fat found in sour cream aids in the leavening process while also keeping the muffins nice and tender

Flour: I like to use all-purpose flour for these muffins. Do your best to measure the flour correctly. Avoid packing the flour into your measuring cup.

Eggs: This recipe uses 2, large eggs.

Oreos: You will need exactly 21 Oreos for these muffins. 15 of these will be used in the batter and will need to have the cream removed and the cookies finely crushed. Make sure to save the Oreo cream for the glaze. The other 6 Oreos will need to be roughly chopped into pieces and do not need to have the cream removed.

Cocoa powder: I used Hershey’s unsweetened cocoa powder for these muffins. Hershey’s special dark cocoa powder would also work great. If you notice lumps in your cocoa powder, sift it before adding to the batter.

Baking Soda: The baking soda will guarantee these muffins rise nicely, giving them their signature domed top.

Salt: Adding just a pinch of salt will enhance the flavors in the muffins.

How to Make Chocolate Oreo Muffins?

Combine Dry Ingredients: In a large mixing bowl combine the sugar, crushed Oreos, flour, cocoa powder, baking powder, baking soda and salt.
Whisk Wet Ingredients: In a medium bowl combine the melted butter, whole milk, oil, eggs and vanilla extract.
Combine Wet and Dry Ingredients: Add wet ingredients into the bowl with the dry ingredients. Mix until no dry ingredients remain. The batter will be quite thick.
Divide Batter into Muffin Tins: Divide batter into a cupcake lined muffin tin, leaving about 1/4 inch of space in the cupcake liner. Recipe makes about 16 large Oreo muffins.
Top Muffins with Cookies and Cream Crumble: Evenly disperse crumble on top of muffins, being careful not to push crumble into the batter. (Check out the next section to learn all about the crumble!)
Bake: Place muffins in oven at 400 degrees Fahrenheit for 5 minutes. After 5 minutes lower oven temperature to 350 degrees Fahrenheit and bake for another 12-15 minutes. Muffins are done when an inserted toothpick comes out clean or with a few moist crumbs.

Making the Oreo Crumble

The Oreo crumble is a must when baking these muffins. It adds a wonderful crunchy texture that compliments the soft and fluffy muffin interior. Pro Tip: I like to make the crumble before the batter, and let it sit in the fridge. This lets the butter firm up which prevents it from melting into the batter when in the oven.

Step 1: Cut the cold butter into small, pea sized pieces. Try not touch the butter more than needed, we want the butter nice and cold, not soft and melty.

Step 2: In a small bowl toss the butter pieces, flour, sugar and roughly crushed Oreos together until evenly disbursed. The mixture should be crumbly.

Step 3: Keep cold until ready to use.

Chocolate Oreo muffins with cookies and cream crumble in muffin pan

Oreo Cream Glaze

The first few times I made this recipe, I ended up not using the leftover Oreo cream from the crushed up cookies. This was a hugeee waste (the filling is the best part) so I decided to make a light glaze for the muffins to add a little pizazz.

The glaze is super easy and quick to make. All you have to do is add 2-3 tablespoons of heavy cream to the leftover Oreo filling and mix until a smooth consistency is reached. I recommend starting with less heavy cream and gradually adding in more until the desired consistency is reached.

How to Glaze the Oreo Muffins?

I like to drizzle the glaze on top of the muffins using a piping bag. If you do not have a piping bag, you can make one by cutting the bottom corner off of a Ziploc bag.

Storage Instruction

If these muffins are somehow not devoured in one day, store in an airtight container for up to 5 days.