• Preheat the 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.

Storage

• Cool down on a rack, then store them for 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.