These "Oreo" Muffins are soft yet rich, airy yet loaded with oreo flavor! These gluten free chocolate muffins have chocolate sandwich cookie crumbs in the batter itself, chocolate chips and cookie chunks folded into the batter and then they're topped with more chocolate chips and "oreo" chunks! With their sky high domes, everyone will think they came from a bakery! If that wasn't enough, these beauties are gluten free, nut free, eggless and can easily be vegan!
These "Oreo" Muffins are like triple chocolate muffins in that they contain chocolate in 3 separate ways: cocoa powder, chocolate sandwich cookies and chocolate chips! They look like they took hours to make yet this oreo muffin recipe comes together in under and hour with just a whisk! No mixer needed!
For more muffin recipes, try my Bakery Style Chocolate Chip Muffins, my Gluten Free Chocolate Muffins, my Red Velvet Muffins and my Chocolate Chip Blueberry Muffins.
Reasons to Love These Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- Easy to Make- The batter mixes up in just one large bowl with a whisk like the batter of my Cookies and Cream Cupcakes!
- High Domes- They rise up super tall just like muffins from a bakery!
- Cookies and Cream- These "oreo" muffins could not be more cookies and cream if they tried! The muffin batter has cookie crumbs in it, then cookies chunks are folded into the batter and the muffins are topped with even more cookie chunks!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Vegetable Oil- The "oreo" muffin recipe uses oil instead of butter/vegan baking stick to help it stay moist.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Cocoa Powders- I like to use two types to give the muffins a dark color, but if you only want to use one, use Dutch or Natural Unsweetened.
- Chocolate Sandwich Cookies- You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some Celtics cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Chocolate Chips- Make sure to use gluten free/nut free and vegan if you want these dairy free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Only use vegan/gluten free chocolate sandwich cookies.
How to Make this with All Purpose Flour
- Use 1 ½ cups packed cups of AP flour (252 grams).
- Use packed tablespoons of cocoa powder (29 grams).
- Only use 1 cup of milk (250 ml).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make "Oreo" Muffins
Here are the step by step instructions to make these "oreos" muffins!
Step 1: Crush the Cookies
Place 5 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Step 2: Whisk Together All the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda, kosher salt and crushed chocolate sandwich cookie crumbs. Whisk to combine.
Step 3: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Other Liquid Ingredients
Into the cornstarch water, add the milk, vegetable oil and vanilla; whisk to combine.
Step 5: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 6: Add in the Chocolate Chips and Broken Cookie Chunks
Break 6 chocolate sandwich cookies into pieces the size of chocolate chips.
Use a spatula to fold the cookie chunks (should be about 1 cup of cookie chunks) and the 1 ⅓ cups chocolate chips into the batter until combined.
Step 7: Scoop the Batter and Sprinkle more Chocolate Chips and Cookie Crumbs
Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle the remaining 1 tablespoon of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Break the last 3 chocolate sandwich cookies into pieces the size of chocolate chips and sprinkle those on the tops of each muffin, gently pushing down on the cookie chunks to make sure they stick to the batter.
Step 8: Bake and Cool
Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.
Once out of the oven, let the muffins cool in the pan for about 15 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the muffins their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your muffins too dry and bitter.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners of Grease the Pan- It will ensure you're able to get the muffins out of the tins. If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. You want to make sure you grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 15 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 23-24 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. If doing so, use mini chocolate chips. You'll only need mini chips in the batter and you'll need to make the cookie chunks super duper tiny. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until risen and springy when carefully poked.
Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 1-2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds at a time until you reach the desired temperature, prior to eating. Be careful not to burn your mouth.
Other Cookies and Cream Recipes You'll Love
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📖 Recipe
Oreo Muffins
Ingredients
For the Muffins
- 5 gluten free chocolate sandwich cookies , crushed into a sand like consistency
- 1 ½ cups gluten free flour (I use a 1:1 gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 4 tablespoons cocoa powder (I use 2 tablespoons dutch or natural unsweetened and 2 tablespoons dark)
- 2 pinches kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups chocolate chips
- 6 chocolate sandwich cookies , broken into chocolate chip size pieces
For the Muffin Tops
- 3 chocolate sandwich cookies , broken into chocolate chip size pieces
- 1 tablespoon chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- Place 5 of the sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
- In a large bowl whisk together the 1 ½ cups of gluten free flour, ¾ cup of granulated sugar, 4 tablespoons cocoa powders, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 pinches of kosher salt and crushed chocolate sandwich cookie crumbs. Whisk to combine.
- In a large bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the cornstarch water, add the 1 ½ cups of milk, ½ cup vegetable oil and 1 teaspoon vanilla; whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Break 6 chocolate sandwich cookies in pieces the size of chocolate chips.Use a spatula to fold the cookie chunks (should be about 1 cup of cookie chunks) and the 1 ⅓ cups chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.Sprinkle the remaining 1 tablespoon of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter. Break the last 3 chocolate sandwich cookies into pieces the size of chocolate chips and sprinkle those on the tops of each muffin, gently pushing down on the cookie chunks to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.Once out of the oven, let the muffins cool in the pan for about 15 minutes. Then remove the muffins from the pan using a small spatula and let cool on a wire cooling rack.
John
This muffin is so delicious and sweet! 10 out of 10!!!
Ginny
So yummy! I loved the cookie chunks in the cupcake and that the oreos weren't just a fun topping!
Lee
Thanks so much!