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Rich dark chocolate and Oreo cookies married with a soft and fluffy muffin. Make your mornings sweet with these Oreo Double Chocolate Chip Muffins.

You know what I love about muffins? Muffins are extra large cupcakes that can be eaten for breakfast. AND they come with no judgement. If it’s eaten between the hours of 6 and 11 in the morning, extra large, and void of frosting…no one cares. No one gives dirty looks. It’s the best breakfast combination.

These Oreo Double Chocolate Chip Muffins bake up super fluffy and soft with just the right amount of crunch from the chocolate Oreos. Not to mention, they are insanely easy and quick to make, so you’ll be diving into this ultimate dessert in no time.

overhead shot of oreo muffins in muffin pan

About these Oreo Muffins:

Flavor: This muffin has a rich dark chocolate base with added dark chocolate chunks and chopped Oreo cookies.
Texture: The muffin is soft and tender, with pockets of dark chocolate. The Oreo cookies in the batter soften nicely, while the ones on top are still slightly crisp.
Method: These muffins are super easy and fool proof. You’ll bake them in a standard muffin pan in the oven.

Muffins with Greek Yogurt

What does adding yogurt to muffins do? The yogurt helps keep the muffins moist and gives them a little bit of an old fashioned tang. Greek yogurt is also high in protein. If you don’t have Greek yogurt, you can use sour cream.

5 whole oreos and 4 chopped oreos on a cutting board

How to Make Oreo Muffins

Preheat your oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
For this recipe you’ll mix the dry ingredients separately from the wet ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl beat the eggs and sugar until pale and thick.
Beat in the oil until incorporated and next beat in the yogurt and vanilla until fully combined. If you don’t have Greek yogurt on hand, you can use sour cream.
Fold in the dry ingredients until just combined. Try not to over mix the batter. Be gentle!
Fold in crushed oreos and chocolate chunks.

Fill each muffin cup evenly (divide between 24 muffin cups) and top with more crushed Oreo cookies.
Bake for 10 minutes then drop the heat down to 350º F and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.

Recipe Variations:

Here are a few things you can try if you’re looking for something different than chocolate Oreo muffins:

Chocolate Peanut Butter: Use chocolate peanut butter Oreos and peanut butter chips.
Chocolate Mint: Use mint Oreos and either mint chocolate chips or chopped Andes mints.
Birthday Oreo Muffins: Use Birthday Oreos and add ½ cup colorful sprinkles to the batter.
Golden Oreos: Use golden Oreos for a change, or add golden Oreos and white chocolate chips to your favorite vanilla muffin batter for creamy vanilla bursts.
Love red velvet? Use red velvet Oreo cookies when they are in season. Add a drop or two of red food coloring to the muffin batter.
Use coarse Oreo crumbs and butter to make an Oreo streusel that you blend and sprinkle over the top of the unbaked muffins.

How to Store Muffins

Store the muffins in a sealed container at room temperature for 48 hours. Then store in the refrigerator for 3-4 days. The muffins freeze well! Freeze for up to 2 months.

Oreo Double Chocolate Chip Muffins

4.70 from 10 votes

Rich dark chocolate and Oreo cookies married with a soft and fluffy muffin. Make your mornings sweet with these Oreo Double Chocolate Chip Muffins.

Servings 24

Prep Time 15

Cook Time 20

Total Time 35

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Ingredients

US Customary – Metric

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

Preheat the oven to 375º Fahrenheit and grease or line muffin tins with paper liners.
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl beat the eggs and sugar until pale and thick.
Beat in the oil until incorporated and then beat in the yogurt and vanilla until fully combined.
Fold in the flour mixture and mix until just combined. Do not over mix the batter.
Fold in crushed oreos and chocolate chunks.
Fill each muffin cup evenly and top with more crushed Oreo cookies.
Bake for 10 minutes then drop the heat down to 350º F and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.
Store in an airtight container at room temperature.

Notes

The calories shown are based on the recipe making 24 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Author Julie Clark

Course Breakfast

Cuisine American

Calories 234

Keyword breakfast muffins, chocolate muffins, easy muffins, oreo muffins

These were slightly adapted from Bright Eyed Baker.

Other Oreo Recipes

We love baking with Oreos! They make such a great base for so many different recipes such as these:

top view of no bake Oreo cheesecake on a plate — No Bake Oreo Cheesecake

stack of 4 pumpkin spice magic bars — No Bake Oreo Cheesecake

Other Muffin Recipes

Muffins are one of the best things to happen to breakfast! They’re basically a cupcake, but 100% acceptable for breakfast. Here are some of our favorite muffin recipes.