Description
Delight in these rich and moist Oreo Muffins featuring a luscious crumb topping made with crushed Oreo cookies. Perfectly balanced with brown and granulated sugar, these muffins provide a chocolatey crunch in every bite. Ideal for breakfast, snacks, or dessert, they bake quickly in just 25 minutes to produce 15 generous servings.
Ingredients
Crumb Topping
- 8 Oreo cookies (crushed to make ⅔ Cup Oreo crumbs)
- ⅓ Cup all purpose flour
- ¼ Cup salted butter (at room temperature)
- ¼ Cup light brown sugar (packed)
- ¼ Cup granulated sugar
Muffin Batter
- 12 Oreo cookies (crushed to make 1 Cup Oreo crumbs)
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- ½ Cup light brown sugar (packed)
- ½ Cup granulated sugar
- 2 eggs
- ½ Cup butter (1 stick, at room temperature, melted)
- 2 Teaspoons vanilla extract
- ⅔ Cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the muffins.
- Line the Muffin Pan: Place cupcake liners into a muffin pan. This will prevent sticking and make cleanup easier.
- Prepare the Crumb Topping: In a mixing bowl, combine ⅔ cup crushed Oreo crumbs, ⅓ cup all-purpose flour, ¼ cup salted butter at room temperature, ¼ cup packed light brown sugar, and ¼ cup granulated sugar. Use a fork to blend these ingredients until the mixture becomes crumbly. Set aside for later use.
- Crush Oreos for Batter: If Oreos have not been pre-crumbled, crush 12 Oreo cookies by placing them in a Ziploc bag and breaking into pieces with a rolling pin or by hand. Aim for a mix of fine crumbs and some larger chunks. Set aside.
- Mix Dry Ingredients: In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 cup of the crushed Oreo crumbs. Set aside.
- Combine Sugars and Eggs: In a large mixing bowl, whisk ½ cup packed light brown sugar, ½ cup granulated sugar, and 2 eggs until well combined. Using a hand mixer or Danish dough whisk can help achieve a smooth mixture.
- Add Butter and Vanilla: Mix in ½ cup melted butter and 2 teaspoons vanilla extract thoroughly into the egg and sugar mixture.
- Incorporate Dry Ingredients and Milk: Gradually add the dry flour mixture alternating with ⅔ cup milk, mixing after each addition until a thick, uniform batter forms.
- Fill Muffin Cups: Using a large cookie scoop (approximately 3 tablespoons), fill each cupcake liner about ¾ full with the muffin batter.
- Add Crumb Topping: Sprinkle 2 tablespoons of the prepared crumb topping onto each muffin, pressing lightly but avoiding mixing it into the batter.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 23 to 25 minutes until the muffins are golden and a toothpick inserted comes out clean.
- Cool the Muffins: Remove from oven and allow muffins to cool in the pan for a few minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Ensure butter used for both crumb topping and batter is at room temperature to blend smoothly.
- Do not overmix the batter once dry and wet ingredients are combined to keep muffins tender.
- The crumb topping gives an extra crunch and Oreo flavor, so don’t skip it!
- Use fresh Oreo cookies for the best flavor and texture.
- Let muffins cool properly on a wire rack to prevent sogginess at the bottom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
