Oreo Muffins are rich, chocolatey, and loaded with crushed Oreo cookies in every bite. These bakery-style chocolate muffins are topped with a simple glaze and even more Oreo crumbs, making them the perfect treat for breakfast, dessert, or an afternoon snack.
If you love cookies and cream desserts, this recipe is for you. The combination of moist chocolate muffins and crunchy Oreo pieces creates a fun twist on a classic muffin recipe that's always a hit with kids and adults alike.
Be sure to check out my Oreo Iced Coffee Recipe that would be a perfect pairing for this sweet treat. And make this Oreo Ice Cream Recipe for dessert!
Before You Get Started
- Spray the muffin liners to prevent sticking.
- Do not overmix the batter.
- Crush the Oreos into small pieces, not fine crumbs.
- Let the muffins cool completely before adding the glaze.
Ingredients
- All-purpose flour - This is used as the main ingredient to make the muffin batter.
- Sugar - Adds sweetness and helps create a tender crumb.
- Crushed Oreo cookies - You will use this in the batter and also on top of the baked muffins.
- Unsweetened cocoa powder - Adds a bit of chocolate flavoring and also gives the muffins a dark coloring.
- Baking soda - Helps the muffins rise.
- Sour cream - Keeps the muffins moist and tender.
- Milk - Helps create the right batter consistency.
- Vegetable oil - Adds moisture and richness.
- Egg - Used as the binding agent for the ingredients to form the batter.
- Vanilla extract - For flavor.
- Salt - Salt enhances the flavor of the chocolate.
- Powdered sugar - Used for the glaze.
- Whole milk - Mixed with the powdered sugar to create a simple glaze.
See quantities in the recipe card.
How to Make Oreo Muffins
Step One: Preheat the oven to 400 degrees. Add muffin liners to your muffin pan, and then spray them with nonstick cooking spray.
Step Two: Add the sugar, flour, cocoa powder, and baking soda into a large bowl.
Step Three: Stir the milk, oil, sour cream, egg, and vanilla into the dry ingredients.
Top Tip
Mix only until the ingredients are combined. Overmixing can make the muffins dense instead of soft and fluffy.
Step Four: Fold in the crushed Oreos. You want small chunks and not crumbs.
Step Five: Fill the muffin liners ¾ full with the muffin batter.
Step Six: Put the muffin tin in the oven and bake for 16-18 minutes. A toothpick should come out with just a few moist crumbs attached.
Step Seven: Cool the pan for 10 minutes before taking out the muffins and moving them to a wire rack to cool. Let them cool down completely before making the glaze.
Step Eight: To make the topping, mix the powdered sugar and 1 T of milk in a small bowl. Add more milk if needed to thin out the glaze. Drizzle the glaze on top of each muffin once they are cooled. Top with crushed Oreo cookies.
Storage
Store the muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Freeze for up to 2 months in a freezer-safe container.
Variations
- Chocolate Chip Oreo Muffins - Add ½ cup chocolate chips.
- Peanut Butter Oreo Muffins - Swirl peanut butter into the batter before baking.
- Cookies and Cream Muffins - Use Golden Oreos instead of regular Oreos and add white chocolate chips.
- Double Chocolate Oreo Muffins - Add chocolate chunks along with the Oreos.
- Frosted Oreo Cupcakes - Top with vanilla buttercream or vanilla icing instead of glaze.
Love this recipe? Try Cookies and Cream Cookies next!
Common Questions
How long do you have to leave muffins in the pan after baking?
You'll want to leave the baked muffins in the pan for about 10 minutes or so after they're done baking. The paper liners will keep them from getting overcooked during this process, so it's not really something to stress about.
Once the time has passed, just move them to a cooling rack or plate to continue cooling.
How do I crush Oreos for muffins?
Pulse them a few times in a food processor or place them in a zip-top bag and crush them with a rolling pin.
Can I freeze Oreo muffins?
Yes. Cool completely, wrap individually, and freeze for up to 2 months.
Why did my muffins turn out dense?
The most common cause is overmixing the batter. Stir only until the ingredients are incorporated.
Can I make mini Oreo muffins?
Absolutely. Reduce the baking time to about 10-12 minutes and check for doneness with a toothpick.
📖 Recipe
Oreo Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- 1 cup crushed Oreo cookies
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ¾ cup milk
- ¾ cup vegetable oil
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Topping
- ½ cup powdered sugar
- 1-2 tablespoon whole milk
- ¼ cup crushed Oreo cookies
Instructions
- Preheat the oven to 375 degrees. Line 18 muffin cups with paper muffin liners and spray with cooking spray.
- Combine flour, sugar, salt, crushed cookies, cocoa powder, baking soda, and salt in a large bowl.
- Stir the sour cream, milk, oil, egg, and vanilla into the chocolate mixture until batter is just blended.
- Fill prepared muffin cups ¾ full.
- Bake in the preheated oven until a toothpick inserted in the center comes out with just a few moist crumbs, about 16-18 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Topping
- Combine the powdered sugar and one tablespoon of milk. Add more milk, if needed, to make a thick glaze.
- Drizzle the glaze over the cooled muffins. Top with cookie crumbs.
Nutrition
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Originally Published August 3, 2023. Revised and Republished June 23, 2026.
Jenn M. says
I baked at 425 for five minutes then lowered the temp to 350 for about another 12 minutes (Sally from Sally’s Baking Recipes recommends this for some of her muffin recipes). I got 17 muffins, not 18. They were a hit with the kids! My 7 year old was the one who picked the recipe out to make.
Janet says
I made these muffins today. Uses less sugar and 1% milk. They were delicious!