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Easy Oreo Muffins Recipe

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When you’re craving something sweet but still want the fuel to power through your morning, these Oreo Muffins are just the ticket. With a moist, cakey interior studded with Oreo cookie pieces and a crispy streusel topping, they’re an irresistible way to indulge your sweet tooth first thing.

Oreo crumb muffins on a black tray.
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I love this Oreo muffin recipe because it has the perfect balance of flavors and textures in each bite. They always disappear fast at the breakfast table or as a snack. Both kids and adults devour them!

The soft, cakey interior is so moist and with every bite you get that indulgent sweetness from the chunks of Oreo cookies. The Oreo streusel topping adds the perfect crunch to finish off the Oreo muffins.

Most importantly, I love how easy and quick these are to whip up. With just a few pantry staples, I can have fresh baked fluffy muffins ready in under 30 minutes. When I’m craving something chocolaty and indulgent but don’t have time for a big baking project, this recipe is my go-to {you would also love this Oreo Cake}.

These Oreo muffins are a great option for breakfast on busy mornings, and I love having a stash in the freezer ready to warm up for a quick treat. Be sure to serve them with a tall glass of milk!

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What Goes into this recipe

Ingredients needed to make Oreo Cookie Muffins.
  • Oreo Cookies: Crushed Oreos add pockets of Oreo flavor throughout. Use any Oreo variety you like- true Oreo lovers should go for the double stuffed variety! They are the star of this Oreo No Bake Cheesecake too.
  • Butter: Melted butter gives the muffins a tender, delicate crumb.
  • Brown Sugar: A touch of brown sugar brings out subtle molasses notes that pair wonderfully with the chocolate.
  • Baking Powder: This gives the muffins rise for a fluffy, light texture.
  • Milk: The milk mixes with the Oreo crumbs creating a luscious chocolate batter.

See recipe card for full information on ingredients and quantities.

Variations

The great thing about this muffin recipe is that it’s endlessly adaptable. Try these tasty variations for a change of pace:

  • Chocolate Chip Oreo Muffins: Add 1/2 cup of semi-sweet chocolate chips or chopped chocolate to the batter for extra chocolate overload. You could also use white chocolate chips or dark chocolate chips! These Chocolate Chip Muffins are amazing too.
  • Use a different cookie: Swap out the Oreos for other cookie varieties like chocolate chip cookies, peanut butter cookies, or gingersnaps.
  • Add nuts: For a nutty crunch, fold 1/2 cup chopped walnuts or pecans into the batter.
  • Make Mocha Oreo Muffins: For a mocha flavor, dissolve 1 tablespoon instant coffee granules in 1 tablespoon hot water and add to the batter along with 1/4 teaspoon cinnamon

How to make Oreo Muffins

  1. In a small bowl combine the crumb topping ingredients and cut them together.  Be sure to not over mix into a paste.  Place the topping in the refrigerator to chill while you make the muffin batter.
  2. In a large bowl, cream together butter, sugar, egg and vanilla extract using an electric mixer.  Add in the dry ingredients {flour, baking powder and salt} and combine.  Pour in milk and mix into the flour mixture {but do not over mix}. Add the Oreo cookie crumbs.
Making the crumb topping and muffin batter.
  1. Stir the batter ingredients until just combined.
  2. Using a large cookie scoop or ice cream scoop, scoop the muffin batter into the prepared muffin pan.
Finishing the Oreo muffin batter and filling the cups.
  1. Sprinkle the muffin batter with the chilled streusel topping.
  2. Bake for 20-24 minutes or until golden brown and/or a toothpick or cake tester inserted in the middle comes out clean. Remove from the oven and let cool for at least 5 minutes. 
Stopping muffins with crumb topping and baking them.

Expert Tips

  • Use room temperature ingredients for the muffin batter. Cold butter and eggs can lead to a dense, uneven texture. They are also harder to mix together.
  • You can make the Oreo pieces by putting them in a Ziplock bag and crushing them with a rolling pin, or giving them a few quick pulses in a food processor. Just don’t blend them too much- we want coarse crumbs.
  • Don’t over mix the batter once the milk is added. Gently fold just until the ingredients are incorporated.
  • Line muffin tin with paper cups. The muffin liners allow you to easily wash the pan and remove the tender muffins.
  • Check for doneness early. Oreo muffins can go from baked to over baked quickly since the batter contains quite a bit of sugar.
  • Let the fluffy Oreo muffins cool for 5 minutes in the pan before removing. This helps them hold their shape better.

Storage and Freezing

Store: These moist Oreo muffins will stay fresh at room temperature in an airtight container for 2-3 days. For longer storage, place the container of muffins in the refrigerator for up to 1 week.

Freeze: To freeze, allow muffins to cool completely then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw muffins at room temperature or microwave in 10 second intervals until warmed through before serving.

Recipe FAQs

Can I make mini or jumbo sized muffins with this recipe?

Yes, the recipe can easily be adjusted for different sized muffins. For mini muffins, use a mini muffin pan and shorten the bake time to 16-18 minutes. For jumbo muffins, use a jumbo muffin pan and bake for 26-30 minutes.

I also love to use my mini muffin pan to create cookie cup recipes, like Snickers Cookie Cups, Boston Cream Pie Cookie Bites and Black Forest Cups.

What if I don’t have baking powder?

You can use 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar as a substitute for 1 teaspoon baking powder.

Can I substitute the all-purpose flour?

Yes, you can use whole wheat or white whole wheat flour. The texture may be slightly dense but the muffins will still taste great.

Serving Oreo Muffins for breakfast.

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Serving Oreo Muffins on a dark platter.

Easy Oreo Muffins Recipe

Chopped Oreo cookies take a simple muffin and transform it into an amazing muffin that is perfect for breakfast or dessert.
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 375kcal
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Ingredients

Crumb Topping

  • ¼ cup butter {softened}
  • ½ cup brown sugar {packed}
  • ½ cup all purpose flour
  • ½ cup Oreo Cookie crumbs

Muffin Batter

  • ½ cup butter {softened}
  • ½ cup granulated sugar
  • ¼ cup brown sugar {softened}
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ¾ cup Oreo cookie crumbs

Instructions

  • Preheat the oven to 350°. Line a 12 cavity muffin pan with paper liners and set aside.

Crumb Topping

  • In a medium bowl combine the crumb topping ingredients and cut them together.  Be sure to not over mix into a paste.  Place the topping in the refrigerator to chill while you make the muffin batter.

Muffin Batter

  • Cream together butter, sugar, egg and vanilla extract.  Add in flour, baking powder and salt and combine.  Pour in milk and mix {but do not over mix}.  Add Oreo crumbs and stir until they are evenly distributed. 
  • Using a large scoop, scoop the muffin batter into the prepared muffin pan. Remove the crumb topping from the fridge and sprinkle over the top of the unbaked muffin batter.
  • Bake for 20-24 minutes or until golden brown and/or a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 5 minutes. 
  • Serve warm or store in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.

Notes

  • These moist muffins will stay fresh at room temperature in an airtight container for 2-3 days.
  • For longer storage, place the container of muffins in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffin | Calories: 375kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 348mg | Potassium: 118mg | Fiber: 1g | Sugar: 29g | Vitamin A: 402IU | Calcium: 88mg | Iron: 3mg
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