Oreo Muffins

A perfect baked Oreo Muffin with broken chocolate sandwich cookies and chocolate chips.

5 from 6 votes

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!

Prep Time15

Cook Time29

Cool Time15

Total Time59

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Jumbo Muffins

Calories: 617kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

Regular Muffins: Bake at 375 degrees Fahrenheit for 23-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.

Mini Muffins: Use mini chocolate chips and break the cookies into super tiny pieces. Bake at 375 degrees Fahrenheit for 18-20 minutes or until muffins are risen and springy. Makes 48 mini muffins.

For a Loaf Cake: 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.

Vegan: Use a dairy free gluten free flour, vegan sugar, non dairy milk, vegan/gf chocolate sandwich cookies and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed cups of AP flour (252 grams), packed tablespoons of cocoa powder (29 grams) and 1 cup of milk (250 ml).

Storing: Store cooled "oreo" muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft. If desired, warm each muffin in the microwave for 5-10 seconds at a time (until you reach the desired texture) prior to eating. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition