Breakfast Chocolate Desserts Muffins & Scones

Oreo Muffins

January 11, 2012

In an effort to clear out my pantry, I’ve been making a lot of goodies using ingredients leftover from the holidays. Instead of going into the kitchen, snacking on an Oreo, and little by little demolishing the entire package, I found a recipe for Oreo Muffins. Muffins are a favorite for me for breakfast. I like that I can freeze them and grab one out of the freezer and it’s almost completely thawed by the time I get to work to enjoy it. These muffins are excellent with a cup of coffee and they’ll use the last of those Oreos tempting you in the kitchen.

Oreo Muffins

So, how’s it taste?

They aren’t the prettiest things to come out of my oven, but they are packed with Oreo flavor. Oreos are one of my favorite cookies to turn into a sweet treat. I baked mine for about a minute too long, so be sure you set your timer to the lowest time and check them often. Even though they were slightly overcooked, I really liked them. Cookies and cream flavor with a crunchy topping. I liked the tiny bursts of chocolate from the chips, too. The muffin is so good, you could even skip the topping. The topping is delicious, but makes the muffin messy as it’s a bit on the crumbly and greasy side.

Oreo Muffins

Oreo with a Twist
makes 12 muffins

Ingredients:

Muffins
1 3/4 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1/3 cup butter
1 cup milk
1 egg
16 Oreos, coarsely chopped
1/2 cup mini semisweet chocolate chips

Cookie Crumb Topping
5 Oreos, finely chopped
3 tbsp. all-purpose flour
3 tbsp. sugar
2 tbsp. butter, softened

Directions:

1. Mix flour, sugar, and baking powder in a medium bowl. Cut in butter until it resembles coarse crumbs.

2. Combine milk and eggs in a small bowl. Stir into flour mixture. Gently stir in chopped cookies and chocolate chips. Do not overmix. Spoon batter into 12 greased or lined muffin cups.

3. For the topping, mix the cookies, flour, and sugar. Blend in the butter until crumbly. Sprinkle topping on filled muffin cups.

4. Bake at 400F for 15 to 20 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan and serve warm.

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  • Beth January 11, 2012 at 9:53 am

    I find it very odd that you have any leftover Oreos in your kitchen. If I buy them, they are gone in like, 2 days MAX. R & I both love them!

    • Leah January 11, 2012 at 9:58 am

      It is kind of weird. I actually don’t care too much for straight up Oreos, but I have no self-control if a bag is in front of me. And I hate double-stuff. I wish they’d make just the cookie part. I’ve been known to scrape out the inside and toss it! I think that’s why I like the treats made out of them better. ๐Ÿ˜‰

  • Vivek January 11, 2012 at 9:56 am

    Agreed with Beth. I could eat an entire box in a day. I could sure go for one of these muffins right about now though, since I didn’t eat breakfast!

    • Leah January 11, 2012 at 9:59 am

      I made stuff out of leftover Oreos to keep me from snacking…but of course, I just inhaled the muffins instead!

  • Shannon January 11, 2012 at 10:10 am

    Um, Oreo anything is pretty freakin’ awesome. I can eat them straight from the box, double stuffed, mint, golden, mini, you name it. I love how they are so versatile too.

    • Leah January 13, 2012 at 1:03 pm

      And stuffed inside a pumpkin chocolate chip cookie, right?! ๐Ÿ˜‰