These delicious Oreo Muffins are so easy to make and packed with cookies and cream flavour! These chunky muffins are super fluffy and stuffed with plenty of Oreo pieces, plus some white chocolate chips too. I've added an optional, but recommended, cream cheese frosting on top. They're great for any occasion and perfect for sharing.
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Ingredient Tips & Equipment Information
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your eggs are at room temperature before you start baking.
- I used a mix of milk and yoghurt in the muffins, you can also replace them with buttermilk.
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Oreo Muffins
In a large mixing bowl, stir together the plain flour, caster sugar, baking powder and salt. In another mixing bowl, or a jug, whisk together the melted butter, eggs, vanilla extract, milk and yoghurt. Add the egg mixture to the flour mixture and whisk or stir to combine. Add the Oreos and white chocolate chips and mix them in.
Divide the mixture between the cases. Bake for 25 minutes or until risen and golden. Leave to cool completely on a rack. To make the cream cheese frosting, mix together butter and icing sugar, then add cream cheese and vanilla extract and mix until smooth. Decorate the muffins with the frosting and more Oreo pieces.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long do the muffins last and can they be frozen?
The muffins will last for 2-3 days in an airtight container in a cool place. If you add the cream cheese frosting then you'll need to store them in the fridge. To freeze them, wrap the muffins well in cling film, put them in an airtight container or a ziploc bag. You can freeze them for up to 3 months.
Do you need an electric mixer to make this recipe?
No, in fact I recommend making the muffin batter without one. It is really easy and quick to mix together with a hand whisk and/or a spatula. For the cream cheese frosting I recommend using an electric hand mixer or a stand mixer.
Can the muffins be made gluten free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture.rnative. Both Sainsburys and Asda offer a gluten free cookies and cream biscuits in their free from sections. You can also buy gluten free Oreos in some parts of the world and via Amazon. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Can the muffins be made dairy free?
For a dairy free version, use a dairy free butter alternative, dairy free yoghurt and dairy free milk for the muffins. For the frosting you will need to use dairy free butter and dairy free cream cheese. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Oreo Muffins:
- I used white chocolate chips, you could use dark or milk chocolate, or a combination.
- Instead of the cream cheese buttercream you could decorate this with a drizzle of melted white chocolate and some Oreo crumbs.
- The Oreos will go soft after being in contact with the buttercream for a while so add them as close to serving as you can if this is a concern.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Muffin liners
- Oreos
- White chocolate chips
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Oreo Muffins
Ingredients
For the muffins
- 325 g Plain flour also known as all purpose flour
- 250 g Caster sugar
- 3 tsp Baking powder
- ½ tsp Salt
- 125 g Butter unsalted, melted
- 2 Eggs large
- 100 g Natural yoghurt
- 100 ml Milk any kind
- 2 tsp Vanilla extract
- 200 g Oreos chopped up
- 100 g White chocolate chips
For decoration (optional)
- 75 g Butter unsalted, softened
- 75 g Icing sugar
- 150 g Full fat cream cheese
- ½ tsp Vanilla extract
- 3-4 Oreos cut into quarters
Instructions
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a cupcake tin with cupcake cases or muffin liners
- In a large mixing bowl, add the plain flour, caster sugar, baking powder and salt. Stir or whisk together
- In another mixing bowl, or a jug, whisk together the eggs, melted butter, milk, natural yoghurt and vanilla extract
- Pour the egg mixture into the flour mixture and whisk gently or stir to combine
- Add the chopped Oreos and the white chocolate chips and mix in gently until evenly distributed
- Divide the mixture between the cases. The cases should be filled to the top
- Bake for 25 minutes, or until risen, golden and skewer inserted in the centre comes out clean. Put them on a rack to cool completely
- To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
- Add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
- Pipe or spoon some frosting onto each muffin and decorate with Oreo pieces
- Store leftovers in an airtight container in a cool place (or in the fridge if the cream cheese frosting has been added) and eat within 3 days
Notes
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your eggs are at room temperature before you start baking.
- I used a mix of milk and yoghurt in the muffins, you can also replace them with buttermilk.
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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