Introduction

These Chocolate Oreo Muffins combine rich cocoa flavor with crunchy Oreo chunks for a delightful treat. Topped with a sweet Oreo streusel, they make for an irresistible snack or dessert.

The image shows dark chocolate muffins with a crumbly, light brown and dark speckled topping that looks crunchy and uneven, sitting on a black cooling rack. Each muffin has a rich, moist base and a rough textured top layer covered in small cookie-like bits. One muffin in the front has its white paper wrapper peeled back, spreading flat on the rack. In front of the muffins, there are two chocolate sandwich cookies with white cream filling, lying on a white marbled surface. The background is softly blurred, keeping the focus on the muffins and cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Oreo cookies (for streusel)
32 g all-purpose flour (for streusel)
35 g unsalted butter (softened, for streusel)
25 g granulated sugar (for streusel)
1/8 teaspoon salt (for streusel)
250 g all-purpose flour
30 g unsweetened cocoa powder (natural)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
200 g granulated sugar
180 g sour cream (room temperature)
105 g neutral vegetable oil
120 g milk (room temperature)
1 teaspoon vanilla paste or extract
14 Oreo cookies (chopped into chunks)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a muffin tin with paper muffin cups.
Step 2: Crush 4 Oreos into small pieces for the streusel. In a small bowl, combine softened butter, granulated sugar, flour, salt, and the crushed Oreos. Use a fork or your fingers to mix into coarse crumbs. Set aside.
Step 3: Chop the remaining 14 Oreos into large chunks and set them aside.
Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 5: In a large bowl, whisk the oil, sugar, eggs, milk, sour cream, and vanilla until combined.
Step 6: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Fold in the large Oreo chunks.
Step 7: Divide the batter evenly among the lined muffin cups, filling them generously. Top each muffin with a generous amount of the Oreo streusel.
Step 8: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 18-20 minutes. Muffins are done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Step 9: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chocolaty muffins, add a handful of chocolate chips to the batter along with the Oreo chunks.
Use full-fat sour cream for richer flavor and moist texture.
Try swapping vanilla paste for almond extract for a different flavor twist.
Press the streusel down slightly on top of each muffin before baking to help it stick better.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 15-20 seconds to enjoy warm.

How to Serve

The image shows a close-up of a chocolate muffin with a textured top covered in crumbly bits of crushed cookies. The muffin has one visible layer of dark, rich chocolate cake in a dark brown paper liner, sitting on a white marbled surface. The muffin liner is peeled back, revealing a crispy, thin, cookie-like crust spreading out from the base. In the foreground are two chocolate sandwich cookies with cream filling, one standing on its side and the other flat. More muffins with the same crumble topping are blurred in the background on a black cooling rack placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat sour cream in this recipe?

Yes, you can use low-fat sour cream, but full-fat will give the muffins a richer texture and better moisture.

What can I substitute for Oreo cookies if I don’t have them?

You can use chocolate sandwich cookies or crushed chocolate chip cookies as a substitute. For a different flavor, try crushed peanut butter sandwich cookies.