Description
Decadent and moist Oreo Double Chocolate Chip Muffins bursting with rich cocoa, chunks of dark chocolate, and crunchy Oreo cookie pieces. These muffins are perfect for a chocolate lover’s breakfast or indulgent snack, combining the creamy texture of Greek yogurt with the crunch of Oreo toppings for an irresistible treat.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs plus 1 egg yolk
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups full fat plain Greek yogurt or sour cream
- 1/2 tablespoon vanilla extract
Add-ins & Toppings
- 10 ounces dark chocolate chunks or dark chocolate chips
- 10 chopped Oreos plus more for topping
Instructions
- Preheat and Prepare: Preheat your oven to 375º Fahrenheit (190º Celsius). Grease your muffin tins or line them with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together until the mixture is pale in color and thick in texture, indicating good aeration.
- Add Wet Ingredients: Beat in the vegetable oil until incorporated. Then add the Greek yogurt (or sour cream) and vanilla extract, mixing until fully combined and smooth.
- Combine Mixtures: Gently fold the flour mixture into the wet ingredients. Mix until just combined; avoid overmixing to keep the muffins tender and light.
- Fold in Chocolate and Oreos: Carefully fold in the chopped Oreos and dark chocolate chunks, distributing them evenly throughout the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups. Sprinkle additional crushed Oreo cookies on top of each muffin for extra crunch and decoration.
- Bake in Two Stages: Bake the muffins at 375º F for 10 minutes to initiate rise and crust formation. Then reduce the oven temperature to 350º F and continue baking for an additional 5–10 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Store: Allow the muffins to cool slightly before removing them from the tins. Store in an airtight container at room temperature to maintain freshness for up to several days.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid dense muffins.
- Using full fat Greek yogurt adds moisture and richness; sour cream can be used as a substitute.
- Additional Oreos on top create a visually appealing finish and add extra texture.
- Ensure the oven temperature is correctly adjusted mid-baking for even cooking and perfect muffin texture.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
