These Oreo Muffins are moist chocolate muffins filled with pieces of Oreo cookies perfect as birthday muffins or treats for the school holidays.
Bonus, these muffins are egg-free, vegan-friendly, and surprisingly low in sugar!
Kids love Oreo cookies, and even if they are probably not the healthiest cookies ever, they are fun for parties! So if you plan a black and white party or an Oreo birthday, try this Oreo muffin recipe!
Plus, since store-bought Oreos are vegan, I offer a vegan option for this Oreo muffin batter that makes this recipe suitable for all kids with egg allergies or dairy allergies.
How To Make Oreo Muffins
It’s super easy to make Oreo muffins or Oreo cupcakes. The key is to achieve the best balance of sweetness.
In fact, Oreo cookies are high in sugar, so if you want to make delicious Oreo muffins, it’s important to decrease the amount of added sugar in your muffin batter.
- Milk – I used soy milk fortified in calcium, but any milk works in this recipe, including almond milk, coconut milk, and regular milk.
- Greek Yogurt – or a dairy-free yogurt like soy yogurt or coconut yogurt for a vegan alternative.
- Vegetable Oil you have on hand like avocado oil or canola oil.
- Vanilla Extract
- All-Purpose Flour
- Sugar – I am using a tiny amount of sugar in the batter to keep the overall sugar per serving in control. Feel free to add more sugar if you have a sweet tooth.
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Store-Bought Oreo Cookies – I crumble the cookies into large chunks by hand.
Combining Wet To Dry Ingredients
First, in a medium bowl, combine the wet ingredients: milk, yogurt, vanilla extract, and oil. Set the bowl aside.
In another large bowl, whisk the dry ingredients: flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Finally, pour the wet ingredients into the bowl with the dry ingredients and stir to combine evenly.
When the batter is smooth and no lumps show, fold in the pieces of Oreo cookies – set aside 1/2 cup to sprinkle on top of the muffins before baking!
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper cases and lightly oil each muffin cup with oil spray.
Fill each muffin paper cup up to 3.4 their level with the muffin batter. Add the extra pieces of crushed Oreo on top of each muffin to decorate.
Bake in the center rack of the oven for 2o – 30 minutes or until a toothpick inserted in the center comes out clean.
Cool down on a wire rack for a few hours before eating.
Store the Oreo muffins in an airtight box at room temperature for up to 4 days.
These chocolate muffins with Oreo freeze very well too. Freeze individually and thaw at room temperature the day before.
Frequently Asked Questions
Can I Make Oreo Cupcakes With The Recipe?
Absolutely! I recommend not adding the extra crushed Oreo on top of the muffin before baking.
Instead, place the remaining Oreo into a food processor and pulse to form a powder.
Keep this aside in a small bowl while making a batch of my healthy frosting recipe. At the end, fold in the crushed Oreo into the frosting batter before pipping.
Can I Swap The Yogurt?
This recipe works very well with dairy-free yogurt, but if you don’t want to use yogurt in this recipe, you can replace it with the same amount of applesauce or peanut butter.
Have you made these Oreo muffins? Share a review below to share your feedback on this fun party muffin recipe.
- 1 cup Milk or soy milk or almond milk
- ¼ cup Greek Yogurt or dairy-free coconut yogurt
- ¼ cup Canola Oil or melted butter
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- ⅓ cup Sugar increase to 1/2 cup for sweeter muffins
- ⅓ cup Unsweetened Cocoa Powder
- ¾ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 20 regular Oreos cut into large chunks
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine the wet ingredients: milk, yogurt, vanilla, and oil. Set aside.
- In another bowl, stir all the dry ingredients: flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet ingredients until it forms a consistent chocolate muffin batter that is fairly runny.
- Stir in the pieces of Oreo – setting aside 1/2 cup of crushed Oreos to decorate the muffins. Stir to just combine – don't over mix to prevent the muffins from being too dense.
- Fill each muffin case up to 3/4 their volume and sprinkle extra Oreos pieces on top of each muffin to decorate.
- Bake in the center rack for 20-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool down on a rack then store up to 5 days in an airtight container at room temperature.
- Freeze well in zip lock bags for up to 3 months, thaw at room temperature.