Cookies & Cream Muffins

Greyson requested Oreo cookies for breakfast, Cookies & Cream Muffins are the perfect compromise.

Cookies & Cream Muffins

I know it’s not the most healthy breakfast but it’s summer and we are having a little fun. These muffins were fun and maybe a little too good. This recipe only makes twelve so it at least there’s that! I hope you guys like this as much as I do. 

Oreo Cookie Muffins That’ll Make Your Taste Buds Dance
If you’re an Oreo lover (who isn’t?), then these Oreo cookie muffins are about to be your new obsession! They’re soft, fluffy, packed with chopped Oreos, and topped with a buttery Oreo crumble. Perfect for breakfast, dessert, or those “I just need something sweet” moments. And the best part? They’re ridiculously easy to make.

Why You’ll Love These Muffins
 These muffins strike the perfect balance between indulgent and comforting. They bring together the creamy, chocolatey goodness of Oreos and the soft, moist texture of homemade muffins. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple to follow and delivers fantastic results every time. The irresistible crumb topping makes these muffins feel extra special—adding crunch and sweetness to every bite. And let’s be honest, who wouldn’t want a portable cookies-and-cream treat?

 

 

Cookies & Cream Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/3 cup butter, softened
• 1 cup milk 
• 1 egg
• 1 teaspoon vanilla extract
• 16 Oreo cookies, chopped

Topping

• 3 tablespoons all-purpose flour
• 3 tablespoons granulated sugar
• 6 Oreo cookies, finely crushed
• 3 tablespoons melted butter

 

 

Cookies & Cream Muffins

Directions

1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups  and set aside.
2. Make topping: In a bowl combine flour, sugar and crushed cookies until combined. Add melted butter, until crumbly. Put in a small bowl and set aside.
3. Make muffin: In a bowl, put flour, sugar and baking powder and process until combined. Add softened butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
4. Ina bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.

Cookies & Cream Muffins

Nutrition Facts (Per Muffin)

Calories: 220
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 90mg
Carbohydrates: 30g
Sugars: 14g
Protein: 3g

Cooking Tips

• Don’t overmix! Overworking the batter can make muffins dense instead of light and airy. Stir just until combined.
• Chop Oreos coarsely instead of crushing them—this way, you’ll get delightful cookie chunks in every bite.
• For an extra boost of flavor, drizzle melted white chocolate over the muffins once they’re cool.
• Want them extra fluffy? Substitute buttermilk for regular milk to add tanginess and a tender crumb.
• Room-temperature ingredients work best, ensuring everything blends smoothly for an even texture.

Recipe Variations

Want to customize this recipe? Here are some fun twists to try:

• Chocolate Lover’s Dream: Swap half the flour for cocoa powder and add chocolate chips. This intensifies the chocolate flavor and makes the muffins extra decadent.
• Cookies & Cream Cheesecake Muffins: Mix in ½ cup softened cream cheese with the batter for extra creaminess and a subtle cheesecake flavor.
• Birthday Cake Style: Add sprinkles to the batter and use birthday cake Oreos for a colorful, festive treat!
• Nutty Twist: Stir in ½ cup chopped walnuts or pecans to add crunch and depth to the muffins.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make the muffins accessible to everyone.

How to Store Your Muffins

Freshly baked muffins taste amazing, but you can store them for later enjoyment:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep muffins in the fridge for up to a week. Warm them slightly before eating to bring back their soft texture.
• Freezer: Freeze muffins individually in a freezer-safe bag for up to 3 months. Just thaw at room temperature or microwave for a quick treat!

Final Thoughts

There’s just something magical about the combination of fluffy muffins and crunchy Oreos. Whether you bake them for a weekend treat, a school snack, or simply because you crave something sweet, they’re guaranteed to be a hit.

Are you ready to bake a batch of these irresistible Oreo muffins? Let me know how yours turn out—I love hearing how recipes come to life in different kitchens

Cookies & Cream Muffins

MUFFIN RECIPE

 

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