Oreo Double Chocolate Chip Muffins are the ultimate treat for chocolate lovers, combining the intense flavour of cocoa with the crunch and creaminess of everyone’s favourite cookie. These muffins are perfect for breakfast, snacks, or even dessert.
Whether you’re serving them at a party, packing them for school lunches, or just indulging in a sweet craving, they’re guaranteed to please. What makes these muffins extra special is the double dose of chocolate – cocoa in the batter and chocolate chips scattered throughout – with crushed Oreos adding a delightful crunch.
Before you start baking, gather your ingredients and preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This will prevent the muffins from sticking and make clean-up easy. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
This step is crucial for evenly distributing the leavening agents and cocoa, which ensures the muffins rise properly and have a balanced chocolate flavour. In another bowl, whisk the granulated sugar, brown sugar, and eggs until the mixture becomes pale and slightly thickened (about 1-2 minutes).
Add the vegetable oil, milk, and vanilla extract, and whisk until smooth. Ensure the eggs and milk are at room temperature. Cold ingredients can cause the batter to curdle slightly, which affects the muffins’ texture. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula. Be careful not to overmix, as this can lead to dense muffins.
Stir until just combined – it’s okay if there are a few small lumps. Gently fold in the semi-sweet chocolate chips and chopped Oreos. Reserve a handful of each to sprinkle on top of the muffins for a bakery-style presentation. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Top each muffin with the reserved chocolate chips and Oreo pieces. This not only makes the muffins look more appealing but also ensures every bite has those extra chocolatey and Oreo flavours. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs (but no wet batter).
Oven temperatures can vary, so start checking at the 18-minute mark to avoid overbaking. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. These muffins are best enjoyed warm or at room temperature, with the chocolate chips still slightly melty.
Expert Tips for Success;
Don’t Overmix the Batter: Stir until just combined. Overmixing can make your muffins dense instead of light and fluffy.
Room Temperature Ingredients: Bring the eggs and milk to room temperature for a smoother batter and even baking.
Even Muffin Sizes: Use an ice cream scoop to ensure all muffins are the same size, which helps them bake evenly.
Crush Oreos Gently: Avoid crushing the Oreos too finely – you want chunks, not crumbs, for the best texture.
Storage: To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days.
Customization Ideas and Variations;
Dairy-Free Option: Substitute milk with almond milk or oat milk, and use dairy-free chocolate chips.
Extra Oreos: For the ultimate Oreo experience, add an Oreo half at the bottom of each muffin cup before adding the batter.
Peanut Butter Twist: Swirl a tablespoon of creamy peanut butter into the batter before baking for a chocolate-peanut butter combo.
Gluten-Free Version: Use a 1:1 gluten-free baking flour. Make sure the Oreos you’re using are also gluten-free.
Different Chocolate Chips: Swap semi-sweet chocolate chips for white chocolate or dark chocolate for a flavour twist.
Serving Suggestions;
Oreo Double Chocolate Chip Muffins are perfect on their own, but you can elevate them with some fun pairings:
With Coffee or Milk: Serve these muffins warm with a hot cup of coffee or a glass of cold milk – classic and satisfying.
Ice Cream: Turn your muffin into a decadent dessert by serving it with a scoop of vanilla ice cream.
Drizzle with Chocolate Sauce: For extra indulgence, drizzle some chocolate sauce over the muffins before serving.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: Reheat muffins in the microwave for 10-15 seconds to bring back their freshly baked softness and melt the chocolate chips slightly.
Make-Ahead: You can prepare the batter the night before, store it in the fridge, and bake the muffins fresh in the morning.
These Oreo double chocolate chip muffins are not just a treat for your taste buds but also a joy to bake. With their rich, chocolatey flavour and irresistible Oreo crunch, they’re sure to be a hit at any gathering or a simple family snack.
Whether you’re indulging in one with your morning coffee or sharing them with friends, they’re guaranteed to bring smiles all around. So grab your apron, bake a batch, and enjoy the magic of homemade muffins!
Ingredient;
- All-purpose flour: 1 ¾ cups (220g)
- Unsweetened cocoa powder: 1/3 cup (35g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Granulated sugar: ¾ cup (150g)
- Light brown sugar (packed): 1/3 cup (70g)
- Eggs: 2 large (room temperature)
- Vegetable oil (or melted butter): ½ cup (120ml)
- Milk: ½ cup (120ml, room temperature)
- Vanilla extract: 1 tsp
- Semi-sweet chocolate chips: 1 cup (150g)
- Oreo cookies: 8, roughly chopped