Fluffy Oreo Muffins
Fluffy chocolate muffins made with cocoa powder, sour cream, milk, eggs and loaded with Oreo chunks and a buttery Oreo crumb topping.
Ingredients
For the Oreo Streusel Topping:
- 4 Oreo cookies finely crushed
- 32 grams ¼ cup all-purpose flour
- 35 grams 2½ tablespoons unsalted butter, softened
- 25 grams 2 tablespoons granulated sugar
- ⅛ teaspoon salt
For the Muffin Batter:
- 250 grams 2 cups all-purpose flour
- 30 grams ¼ cup natural unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 200 grams 1 cup granulated sugar
- 180 grams ¾ cup sour cream, at room temperature
- 105 grams ½ cup neutral vegetable oil (e.g., canola or sunflower oil)
- 120 grams ½ cup milk, at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 14 Oreo cookies coarsely chopped
Instructions
- Prepare the Baking Equipment: Preheat the oven to 220°C (425°F). Line a 12-cup standard muffin tin with paper muffin liners and set aside.
- Prepare the Oreo Streusel Topping: In a small mixing bowl, combine the softened unsalted butter, granulated sugar, all-purpose flour, and salt. Add the crushed Oreo cookies and, using a fork or clean fingers, mix until the mixture resembles coarse crumbs. Set aside.
- Prepare the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Ensure all dry ingredients are evenly incorporated. Set aside.
- Prepare the Wet Ingredients: In a separate large mixing bowl, combine the granulated sugar, sour cream, vegetable oil, milk, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogenous.
- Combine the Wet and Dry Mixtures: Gradually incorporate the dry mixture into the wet mixture, folding gently using a spatula or large spoon. Mix only until the dry ingredients are just moistened; overmixing should be avoided to prevent the muffins from becoming dense.
- Add the Chopped Oreos: Once the batter is uniformly combined, gently fold in the chopped Oreo pieces, ensuring even distribution throughout the mixture.
- Portion the Batter: Divide the batter evenly among the prepared muffin cups. Each cup should be filled close to the top to yield tall, bakery-style muffins. Generously sprinkle the prepared Oreo streusel topping over each filled cup.
- Bake the Muffins: Place the muffin tin into the preheated oven and bake at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the temperature to 180°C (350°F) and continue baking for an additional 18–20 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with a few moist crumbs.
- Cool the Muffins: Remove the muffins from the oven and allow them to cool in the tin for approximately 5 minutes. Thereafter, transfer them to a wire rack to cool completely before serving.