Description
Delicious and moist Oreo Muffins featuring chunks of Oreos inside and a crunchy Oreo crumb topping, finished with a smooth vanilla glaze. These muffins are perfect for a sweet breakfast treat or an indulgent snack, combining classic cookie flavors with a soft, fluffy muffin texture.
Ingredients
Muffin Batter
- 300 grams all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 113 grams salted butter (melted)
- 250 grams granulated sugar
- 3 large eggs (room temperature)
- 170 grams Greek Yogurt
- 1 Tbsp pure vanilla extract (or vanilla bean paste)
- 180 mL heavy cream (room temperature)
- 12 Oreos, roughly chopped (minus the crumbs)
Topping
- 5 Oreos (ground with previous crumbs)
- 15 mL milk
- 1/2 tsp vanilla extract
- 90 grams powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Combine Butter and Sugar: In a large bowl, whisk melted butter and granulated sugar until well combined and slightly creamy.
- Add Eggs: Add one egg at a time to the butter-sugar mixture, whisking aggressively after each addition until well combined and the mixture lightens in color, about 30 seconds per egg.
- Incorporate Yogurt and Vanilla: Add Greek yogurt and vanilla extract to the wet mixture and whisk until completely smooth.
- Mix in Heavy Cream: Pour in the heavy whipping cream and whisk until the batter is smooth and uniform.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and gently mix just until no streaks of flour remain—avoid overmixing to keep muffins tender.
- Add Oreo Chunks: Fold in the roughly chopped Oreos, reserving the crumbs for the topping.
- Rest Batter: Cover the bowl with a lid, plastic wrap, or tea towel and let the batter rest at room temperature for 1 hour to develop texture and flavor.
- Prepare Oreo Crumb Topping: Place the reserved Oreo crumbs along with 5 additional Oreos in a food processor and pulse until finely ground to create the crunchy topping.
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F (218°C) and line a 12-cup muffin tin with liners or grease well.
- Fill Muffin Cups: Using a large cookie scooper, fill each muffin cup to the top with batter, making sure to distribute evenly for 12 large muffins.
- Add Topping: Sprinkle 1 to 2 tablespoons of the Oreo crumb mixture over each muffin and gently press into the batter to adhere.
- Bake Muffins: Bake muffins at 425°F (218°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for about 10 minutes, until muffins are golden brown and spring back when gently pressed.
- Cool Muffins: Remove from oven and allow muffins to cool in the pan for 10 to 20 minutes before transferring to a wire rack or serving.
- Prepare Glaze: In a small bowl, whisk together milk, vanilla extract, and powdered sugar until smooth and glossy.
- Serve: Drizzle or spread the vanilla glaze over the cooled muffins before serving for an extra sweet finish.
Notes
- Allowing the batter to rest for 1 hour at room temperature helps to achieve a lighter, fluffier texture in the muffins.
- Do not overmix the batter once dry ingredients are added to prevent dense muffins.
- Use room temperature eggs and cream to ensure better emulsification and batter consistency.
- Press the Oreo crumbs gently into the batter to help them stay on top without burning.
- Let the muffins cool sufficiently before adding glaze to prevent it from melting and running off.
- If lacking a food processor, you can place Oreos in a sealed plastic bag and crush them with a rolling pin for the topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
