Oreo Muffins
These Oreo Muffins are deliciously chocolatey, filled with Oreos, topped with cookies and cream spread and a whole Oreo.
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Muffin Cases
I absolutely love these tulip muffin cases. I always use them when making muffins, they are the perfect size and height for lovely thick muffins.
If you aren’t using the tulip muffin cases you might find that you have extra batter, there is no downside to some extra muffins though, right?
Unlike when you are making cupcakes and using baking cups the tulip muffin cases don’t hold their own shape when baking. In fact, they fall apart completely, so you will need a muffin tray to hold them.
Oreos
Oreos are a top-tier biscuit, aren’t they? They are up at the top of the pyramid with Biscoff and Party Rings so I wanted to include as many of them as I could. Which is why there is a whole Oreo baked into the bottom of each muffin. There are also crushed Oreos in the muffin batter, and they are topped with another whole Oreo. These muffins are literally jam-packed with Oreos.
Related Recipes
The Oreos in the centre of the muffin I crushed using my hands. I absolutely love biting into a bake and getting different-sized chunks of the filling. You can of course cut them using a knife or even pulse them in a food processor. Just be careful because you don’t want to pulse them to a fine crumb you still want chunky pieces of Oreo in there.
Chocolate Muffins
I have already posted a few different chocolate muffin recipes including my Malteser Muffins and Millionaire Muffins. These Oreo Muffins are made in a pretty similar way.
Whenever I make muffins, and these Oreo Muffins are no exception I always use oil in the batter rather than butter. If I am making cupcakes, then I 100% would use butter but muffins are made slightly differently. Using a flavourless oil like sunflower or vegetable is best and gives the muffins a lovely and light texture compared to cupcakes which are slightly denser.
I decided to go with a chocolate-flavoured muffin to match the chocolateyness of Oreos. To do this, I just replaced part of the self-raising flour with cocoa powder.
Whenever I make any type of chocolate recipe, I always use light brown sugar. This is completely optional, and you can use caster sugar if you prefer. I just find that light brown sugar gives the muffins a lovely little hint of caramel.
Baking
Just like with cupcakes and cakes when you gently press on the top of your muffin it should spring back to place.
You could also test it with a cake tester. Just test the thickest part of the muffin if it comes out clean then they are ready.
Leave the muffins to cool for 10-15 minutes in the muffin tray before transferring them to a wire rack to cool fully.
Cookies and Cream Topping
We all know I love topping my muffins with a buttercream or a delicious spread and these muffins are no exception.
Cookies and Cream spreads are widely available in most supermarkets, and this is exactly what I used.
I popped it into a piping bag with a large round nozzle and piped it onto the top of the muffins.
Alternatives
You don’t need to add an Oreo to the base of the muffins if you don’t want too.
You could also replace the cocoa powder with self-raising flour and make these vanilla-flavoured muffins instead.
Equipment
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Oreo Muffins
Ingredients
For the Muffins
- 12 Whole Oreos
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 225 g Self-Raising Flour
- 25 g Cocoa Powder
- 175 g Light Brown Sugar
- 154 g Oreo (crushed)
For the Deocration
- 250 g Cookies and Cream Spread
- 12 Oreos
Instructions
To Make the Oreo Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin cases.
- Place a single Oreo in the bottom of each liner and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the crushed Oreos until they are evenly distributed.
- Split the mixture between your 12 muffin liners, on top of your Oreo base.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Decorate
- Add the Cookies and Cream spread to a piping bag with a large round nozzle and pipe onto the top of the muffins.
- Finish by adding a single Oreo to the top of each muffin.
Notes
- These Oreo Muffins will last 3+ days in an airtight container.