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20-Min Double Chocolate Oreo Muffins

25 min
GF Gluten-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
April 27, 2023 (Updated: January 21, 2025)
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This is an overhead vertical image of a chocolate muffin with a teal muffin liner. The muffin is topped with crushed oreos. The muffin sits on a white surface with crushed oreos on the whit surface above the muffin.
Oreo muffins are full of rich chocolate and crunchy Oreos. Made with fluffy oat flour, they’re perfect for a sweet breakfast or snack.

Irresistible chocolate fluffy Oreo muffins are the ultimate treat for chocolate lovers. These muffins are packed with chunks of delicious Oreos, creating a satisfying crunch with every bite.

T

They’re perfect for breakfast, snack time, or any time you need a little pick-me-up, these muffins are easy to make and impossible to resist.

If you love deliciously fluffy muffins, you’ll love these Gluten Free Blueberry Muffins, One-Bowl Peanut Butter Muffins, and these Bite-Sized Chocolate Brownies in a Muffin Tin.

Why You’ll Love this Recipe

Delicious taste: The combination of the chocolate flavor plus the Oreo cookies is already delicious, yes. But, when you add it to a fluffy muffin, it becomes even better. The texture of the muffin, combined with the crunchy Oreos, creates a wonderful experience for your tastebuds.

Convenience: Muffins are a great grab-and-go breakfast or snack option, and this one is no exception. You can take it with you on the go, eat it as a mid-day snack, or enjoy it as a dessert after dinner. It’s a convenient and satisfying treat that you can enjoy whenever you need a quick pick-me-up.

Ingredients for Oreo Muffins

Unsalted Butter.

Melted unsalted butter adds richness and flavor to the muffin. You could substitute with melted, refined coconut oil or vegetable oil if you prefer a dairy-free option.

Agave Nectar.

Agave nectar is a natural sweetener but you could substitute with honey or maple syrup if you prefer.

Eggs.

Eggs provide structure and moisture to the muffin. If you want to make this recipe vegan, you could substitute the eggs with applesauce, mashed banana, or a flaxseed egg. I haven’t tested the egg alternatives so if you do any experimenting, let me know how it goes!

Milk.

Any milk works in this recipe, including cow’s milk, almond milk, soy milk, or oat milk. Fell free to use your fave!

Vanilla Extract.

Vanilla extract adds flavor and depth to the muffin. You could substitute with other extracts like almond or peppermint to switch it up.

Oat Flour.

If you can’t find oat flour, you could make your own by grinding rolled oats in a food processor. Check out this tutorial Kitchen Hack: How to Make Oat Flour 🙂

Coconut Sugar.

Coconut sugar is a natural sweetener that is less processed than white sugar. If you can’t find coconut sugar, you could substitute with brown sugar.

Cocoa Powder.

Cocoa powder adds rich chocolate flavor to the muffin. Make sure to use unsweetened cocoa powder for this recipe.

Baking Powder.

Baking powder is a leavening agent that helps the muffin rise.

Salt.

Salt enhances the flavor of the muffin. If you’re watching your sodium intake, you could reduce the amount of salt or omit it altogether.

Oreos.

Oreos are a delicious addition to this muffin, adding crunch and sweetness. If you don’t have Oreos, you could substitute with another type of cookie or chocolate chips. I’m using gluten free Oreos but any cookie works here too!

Chocolate Chips.

Chocolate chips a delicious burst of melty chocolate flavor to these muffins.

This is a horizontal image of a side view of a large white bowl with chocolate batter and crushed oreos in it. The white bowl sits on a white marble surface.
Mix together the batter and fold in the crushed Oreos.
This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate batter is in muffin liners with crushed oreos is in each muffin cup.
Divide the batter in your muffin cups.
This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate batter is in muffin liners with crushed oreos is in each muffin cup.
Add crushed Oreos on top and bake.
This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate muffins have teal liners around them and have crushed oreos in each muffin cup.
Allow to cool and enjoy!

How to Make Oreo Muffins

In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.

Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt. Mix well.

Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.

Add most of the crushed Oreos to the muffin batter and gently fold them in.

Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.

Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake, as this can dry out the muffins.

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.

Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.

Tips for Success

Crush Oreos into small pieces. Crush the Oreos into small, bite-sized pieces to distribute them evenly throughout the batter. You can use a food processor or place them in a sealed bag and crush them with a rolling pin (or fist).

Don’t fill the muffin cups too much. Fill each muffin cup about 3/4 of the way full with batter. Overfilling the cups can cause the muffins to spill over or bake unevenly.

Check the muffins for doneness. Check the muffins for doneness by inserting a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done. Make sure not to over bake because they tend to dry out.

Variations to Try

Peanut Butter Oreo Muffins.

Swirl some peanut butter into the muffin batter before adding the crushed Oreos to give the muffins a nutty, sweet flavor.

Mint Chocolate Oreo Muffins.

Add 1/4 teaspoon of peppermint extract to the muffin batter and top each muffin with a few Andes mints for a cool, refreshing treat.

Cheesecake Oreo Muffins.

Beat together 8 ounces of softened cream cheese, 1/4 cup of agave nectar, and 1 egg until smooth. Fill each muffin cup halfway with the brownie batter and drop a spoonful of the cream cheese mixture into the center. Top with extra crushed Oreos and bake as usual.

Banana Oreo Muffins.

Sub the butter for 2 ripe mashed bananas and add them to the wet ingredients along with the eggs, milk, and vanilla extract. Fold in the dry ingredients and crushed Oreos, then bake as usual.

This is a vertical image of chocolate muffins with crushed oreos on top and around the muffins on the white surface. The image looks at the muffins from a side view. The muffins have teal muffin liners on them. There is one muffin in the front center of the image and it is cut in half. One half is turned on the side to reveal a fluffy center. More muffins are to the top and side of the image edges around that center muffin.
This is an overhead vertical image looking down on the tops of chocolate muffins top with crushed oreos. The muffins are on a white surface with more crushed oreos around them. The muffins have teal liners.

How to Store Leftover Oreo Muffins

Let the muffins cool completely before storing them. If you store them while they are still warm, condensation can form and make them soggy.

Store the muffins in an airtight container. This will help to keep them fresh and prevent them from drying out.

Place a piece of paper towel at the bottom of the container before adding the muffins. The paper towel will absorb any excess moisture and keep the muffins from becoming soggy.

You can store the muffins for up to three days at room temperature. After that, they may start to dry out and lose their flavor.

If you want to store the muffins for longer than three days, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months.

When you are ready to eat the frozen muffins, take them out of the freezer and let them thaw at room temperature for a few hours before eating.

More Muffins to Love

Tender Gluten Free Blueberry Muffins with Almond Flour

Bite-Sized Chocolate Brownies in a Muffin Tin

Fluffy 30-Minute Oatmeal Chocolate Chip Muffins

French Toast Muffins

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead vertical image of a chocolate muffin with a teal muffin liner. The muffin is topped with crushed oreos. The muffin sits on a white surface with crushed oreos on the whit surface above the muffin. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

20-Min Double Chocolate Oreo Muffins

Oreo muffins are full of rich chocolate and crunchy Oreos. Made with wholesome oat flour, they’re perfect for a sweet breakfast or snack.

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minCook: 15 minTotal: 25 min
Print recipe Rate recipe Pin Save recipe
Servings: 12 muffins 1x

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup agave nectar, honey or maple syrup
  • 2 eggs
  • 1/4 cup milk (any milk works)
  • 1 teaspoon vanilla extract
  • 1 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 12 Oreos crushed (about 1 cup)(I used gluten free Oreos)

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.
    This is an overhead horizontal image of a large white bowl with milk, eggs, and melted butter in it.

  3. Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt. 
    This is an overhead horizontal image of wet ingredients with dry ingredients on top. The white bowl is on a white marble surface. A whisk with a black handle is in the bowl and pointing to the top left corner of the image.

  4. Mix again until the batter is combined, nice and chocolatey.
    This is an overhead horizontal image of chocolate batter in a white bowl. The white bowl is on a white marble surface. A whisk with a black handle is in the bowl and pointing to the top left corner of the image.
  5. Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.

  6. Add most of the crushed Oreos to the muffin batter along with the chocolate chips and gently fold them in.
    This is a horizontal image of a side view of a large white bowl with chocolate batter and crushed oreos in it. The white bowl sits on a white marble surface.

  7. Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.
    This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate batter is in muffin liners with crushed oreos is in each muffin cup.

  8. Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake, as this can dry out the muffins. 15 minutes is the sweet spot for my oven. 
    This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate muffins have teal liners around them and have crushed oreos in each muffin cup.

  9. Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.

  10. Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 262
  • Sugar: 24.7g
  • Sodium: 189mg
  • Fat: 10.5g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39.6g
  • Fiber: 2.3g
  • Protein: 4.6g
  • Cholesterol: 38mg
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This is an overhead vertical image looking down on the tops of chocolate muffins top with crushed oreos. The muffins are on a white surface with more crushed oreos around them. The muffins have teal liners. Text overlay reads "double chocolate oreo muffins."
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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