Oreo Double Chocolate Chip Muffins Recipe

Introduction

These Oreo Double Chocolate Chip Muffins are a rich, decadent treat perfect for chocolate lovers. Packed with dark chocolate chunks and crunchy Oreo pieces, they offer a deliciously moist texture and satisfying crunch in every bite.

Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup cocoa powder
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs (plus 1 egg yolk)
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups full fat plain Greek yogurt (or sour cream)
• 1/2 tablespoon vanilla extract
• 10 ounces dark chocolate chunks or dark chocolate chips
• 10 chopped Oreos (plus more for topping)

Instructions

1. Step 1: Preheat the oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
2. Step 2: In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the eggs and sugar until pale and thick.
4. Step 4: Beat in the oil until incorporated, then beat in the yogurt and vanilla extract until fully combined.
5. Step 5: Fold in the flour mixture and mix until just combined. Avoid over mixing the batter to keep the muffins tender.
6. Step 6: Gently fold in the crushed Oreos and dark chocolate chunks.
7. Step 7: Fill each muffin cup evenly with batter and top with additional crushed Oreo cookies.
8. Step 8: Bake for 10 minutes at 375º F, then reduce the heat to 350º F and bake for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

• Use sour cream instead of Greek yogurt for a slightly tangier flavor and moist texture.
• Add a pinch of instant coffee powder to the batter to enhance the chocolate flavor.
• Swap dark chocolate chunks for semi-sweet or milk chocolate chips to suit your preference.
• For an extra crunchy topping, sprinkle chopped nuts along with Oreo pieces before baking.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat in the microwave for 15-20 seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular full-fat yogurt can be used as a substitute, but it may result in a slightly thinner batter and less dense muffins.

How do I prevent the muffins from becoming dry?

Be careful not to over mix the batter, and avoid overbaking. Removing the muffins from the oven as soon as a toothpick comes out clean helps keep them moist.

Oreo Double Chocolate Chip Muffins Recipe

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★★★★★

4.9 from 443 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Delight in these rich and moist Oreo Double Chocolate Chip Muffins, bursting with dark chocolate chunks and crushed Oreo cookies throughout. Perfect for a decadent breakfast or a sweet snack, these muffins combine cocoa powder, Greek yogurt, and a double hit of chocolate for a truly indulgent treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup cocoa powder
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs plus 1 egg yolk
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups full fat plain Greek yogurt (or sour cream)
• 1/2 tablespoon vanilla extract

Add-ins

• 10 ounces dark chocolate chunks or dark chocolate chips
• 10 chopped Oreos plus more for topping

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375º Fahrenheit. Grease the muffin tins or line them with paper liners to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
3. Beat Eggs and Sugar: In a large bowl, beat the eggs and additional egg yolk with granulated sugar until the mixture turns pale and thick, ensuring a light texture in your muffins.
4. Add Oil, Yogurt, and Vanilla: Beat in the vegetable oil until fully incorporated. Then add the Greek yogurt and vanilla extract, mixing well until the batter is smooth and combined.
5. Incorporate Dry Ingredients: Fold the dry flour mixture into the wet ingredients gently, mixing just until combined to avoid overworking the batter which can make the muffins tough.
6. Add Oreos and Chocolate: Fold in the chopped Oreos and dark chocolate chunks carefully to evenly distribute these delicious mix-ins throughout the batter.
7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups. Sprinkle additional crushed Oreo pieces on top of each muffin for an extra crunchy topping.
8. Bake: Place the muffins in the oven and bake at 375º F for 10 minutes. Then reduce the oven temperature to 350º F and continue baking for another 5-10 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
9. Storage: Once cooled, store the muffins in an airtight container at room temperature to maintain their freshness and moist texture.

Notes

• You can substitute sour cream for Greek yogurt if preferred.
• Be careful not to overmix the batter to keep your muffins light and tender.
• Using dark chocolate chunks creates bigger pockets of melted chocolate compared to chips.
• Adding extra Oreo pieces on top gives a delightful crunchy contrast.
• Muffins keep well at room temperature for up to 3 days; for longer storage, refrigerate or freeze.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo muffins, double chocolate muffins, chocolate chip muffins, Greek yogurt muffins, easy chocolate muffins, dessert muffins