Oreo Double Chocolate Chip Muffins Recipe
Introduction
These Oreo Double Chocolate Chip Muffins are rich, moist, and packed with chocolatey goodness. Perfect for breakfast or a decadent snack, they combine the best of chocolate chunks and crunchy Oreo cookies 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 (and more for topping)
Instructions
- Step 1: Preheat the oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
- Step 2: In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
- Step 3: In a large bowl, beat the eggs, egg yolk, and sugar together until the mixture is pale and thick.
- Step 4: Beat in the vegetable oil until fully incorporated, then beat in the Greek yogurt and vanilla extract until smooth.
- Step 5: Gently fold the dry flour mixture into the wet ingredients, mixing just until combined—avoid overmixing to keep the muffins tender.
- Step 6: Fold in the chopped Oreos and dark chocolate chunks evenly throughout the batter.
- Step 7: Divide the batter evenly among the muffin cups and sprinkle additional crushed Oreos on top of each.
- Step 8: Bake for 10 minutes at 375º F, then reduce the heat to 350º F and continue baking for 5-10 minutes more, or until a toothpick inserted into the center comes out clean.
Tips & Variations
- For an extra moist texture, try substituting half of the vegetable oil with melted butter.
- Use sour cream instead of Greek yogurt for a slightly tangier flavor.
- Add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor without adding coffee taste.
- For a festive twist, mix in white chocolate chips along with the dark chocolate.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually or in a sealed container for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute with regular full-fat yogurt or sour cream, but Greek yogurt helps keep the muffins moist and gives a thicker texture.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, the muffins are ready. Avoid overbaking to prevent dryness.
PrintOreo Double Chocolate Chip Muffins Recipe
These Oreo Double Chocolate Chip Muffins are a decadent treat combining rich cocoa, dark chocolate chunks, and crunchy Oreo cookies for a perfect balance of texture and flavor. Moist and fluffy, with a wonderful chocolate punch and delightful Oreo surprise in every bite, these muffins make an irresistible snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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)
Instructions
- Preheat and Prepare: Preheat your oven to 375º Fahrenheit and grease muffin tins or line them with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mix aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar until the mixture becomes pale in color and thick in texture, ensuring good volume.
- Incorporate Wet Ingredients: Beat in the vegetable oil until combined. Then add the Greek yogurt and vanilla extract, mixing until the batter is smooth and fully blended.
- Combine Dry and Wet: Gently fold the flour mixture into the wet ingredients. Stir until just combined, taking care not to overmix to keep the muffins tender.
- Add Oreos and Chocolate: Carefully fold in the chopped Oreos and dark chocolate chunks, distributing them evenly throughout the batter.
- Fill Muffin Cups: Evenly portion the batter into the prepared muffin cups. Top each muffin with additional crushed Oreo pieces for extra crunch and appearance.
- Bake in Two Stages: Bake initially at 375º F for 10 minutes. Then reduce the oven temperature to 350º F and continue baking for 5 to 10 more minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Store: Allow muffins to cool in the tin briefly before transferring them to an airtight container. Store at room temperature for freshness.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Greek yogurt can be substituted with sour cream for similar texture and moisture.
- Use high-quality dark chocolate for the best flavor impact.
- Ensure Oreos are well chopped to distribute evenly without sinking.
- Store muffins in an airtight container to maintain freshness for up to 3 days.
Keywords: Oreo, chocolate chip muffins, double chocolate, dessert muffins, easy baking, Oreo dessert
