Description
Delicious Oreo Muffins featuring a moist batter studded with Oreo cookie crumbs and topped with a sweet, crumbly Oreo topping. These muffins offer a perfect blend of soft texture and crunchy topping, ideal for a sweet breakfast treat or snack.
Ingredients
Crumb Topping
- 8 Oreo cookies (crushed to make ⅔ cup Oreo crumbs)
- ⅓ cup all purpose flour
- ¼ cup salted butter (at room temperature)
- ¼ cup light brown sugar (packed)
- ¼ cup granulated sugar
Muffin Batter
- 12 Oreo cookies (crushed to make 1 cup Oreo crumbs)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 eggs
- ½ cup butter (1 stick, at room temperature)
- 2 teaspoons vanilla extract
- ⅔ cup milk
Instructions
- Preheat: Preheat the oven to 350°F (175°C) to prepare for baking the muffins.
- Line: Line a muffin pan with cupcake liners and set aside to make filling easier and cleanup simpler.
- Prepare the Crumb Topping: In a mixing bowl, combine the ⅔ cup crushed Oreo crumbs, ⅓ cup all purpose flour, ¼ cup softened salted butter, ¼ cup packed light brown sugar, and ¼ cup granulated sugar. Use a fork to mix until the mixture forms a crumbly texture. Set aside.
- Crush Oreos: If not already crushed, place 12 Oreo cookies in a Ziploc bag and use a rolling pin to break them into small pieces. Set aside.
- Whisk Dry Ingredients: In a separate bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and the 1 cup crushed Oreo crumbs.
- Mix Wet Ingredients: In a large mixing bowl, whisk ½ cup packed light brown sugar, ½ cup granulated sugar, and 2 eggs until well combined. Using a hand mixer or Danish dough whisk works well for this step.
- Add Butter and Vanilla: Add ½ cup softened butter and 2 teaspoons vanilla extract to the wet ingredients and mix thoroughly.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and ⅔ cup milk into the wet ingredients, mixing until a thick, uniform batter forms. Avoid overmixing.
- Scoop Batter: Use a large cookie scoop (about 3 tablespoons) to fill each lined muffin cup approximately ¾ full.
- Top with Crumb Topping: Add 2 tablespoons of the prepared crumb topping to each muffin, pressing down slightly but not mixing it into the batter.
- Bake: Place the muffin pan in the preheated oven and bake for 23 to 25 minutes until muffins are set and a toothpick comes out clean.
- Cool: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not mix the crumb topping into the batter; it should remain on top to create a crunchy texture.
- Ensure butter is at room temperature for better mixing and texture.
- Use a cookie scoop for even muffin sizes and consistent baking.
- Crushing Oreos into varying sizes adds texture to the muffin batter.
- Let muffins cool completely before storing to maintain crumbly topping texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
