Oreo Muffins
Soft, fluffy muffins loaded with crushed Oreo cookies throughout. A fun twist on classic cupcakes that kids and adults both love.
Story
These muffins come together in just one bowl with minimal prep. The key is folding in the Oreo crumbs at the end so they stay chunky throughout the batter.
Ingredients
large eggs
2
granulated sugar
3/4 cup (150g)
milk
1/2 cup (120ml)
vegetable oil
1/3 cup (80ml)
cake flour
1 3/4 cups (220g)
baking powder
2 teaspoons
Oreo cookies, crushed
1 cup (about 8 cookies, 40g)
salt
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Instructions
1
Mix wet ingredients
Crack eggs into a large bowl and add sugar. Whisk vigorously until pale and slightly thickened, about 2 minutes. Pour in milk and vegetable oil, then whisk until fully combined.
2
Add dry ingredients
Sift in the cake flour, baking powder, and salt all at once. Use a spatula to fold gently until just combined. The batter should be mostly smooth but still slightly lumpy—don't overmix or your muffins will turn tough.
3
Fold in cookies
Add the crushed Oreo pieces and fold carefully until they're distributed throughout the batter. Leave some chunks visible for texture.
4
Fill and bake
Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide batter evenly among cups, filling each about 2/3 full. Bake for 20-22 minutes until tops are golden and a toothpick comes out clean.
5
Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They're best served warm or at room temperature on the same day.
