Quick and Easy Oreo Muffins
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
12 Muffins
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Course
Breakfast
Quick and Easy Oreo Muffins
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Moist and indulgent Oreo muffins are full of Oreo cookies from the inside out. Each is topped with Oreo cookie crumbs and a sweet glaze. They're easy to make and will satisfy your sweet tooth.
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Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup oil
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 ½ cup Crushed oreos for batter
- ¼ cup Crushed oreos for topping
Glaze
- 1 tablespoon milk
- 5 tablespoons powdered sugar
Instructions
- Preheat oven to 425 degrees. Line a muffin tin with 12 paper liners and spray with cooking spray to prevent the muffins from sticking to the muffin liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the coarse crumbs into the batter.
- Spoon the batter into the prepared muffin cups, filling each about ⅔ full until all the batter has been used up among the 12 liners.
- Place the muffin pan into a preheated oven and bake for 5 minutes.
- After the muffins have baked for 5 minutes, reduce the oven temperature to 375 degrees and cook for an additional 15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a cooling rack to cool completely.
Make The Glaze
- While the muffins are cooling, prepare the glaze. In a small bowl combine milk and powdered sugar. Whisk with a fork until completely combined and there are no more lumps. Once the muffins are cooled, top with the glaze then top with ¼ cup crumbled Oreo cookies and enjoy.
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