With less than 15 minutes of preparation, these muffins were in the oven. I made a few simple changes to the original recipe – Replacing the margarine with butter and that combined with the milk and sour cream kept the muffins rich and soft. I recommend using a couple of extra oreo as a crumble on top which will give a great crunchy top to this soft and tender muffins.
PrintOreo Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Oreo Muffins are a delightful blend of rich, soft cake and crunchy Oreo topping, perfect for a quick and satisfying treat.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 1 egg
- 1/4 cup butter, melted
- 20 crushed Oreo cookies, plus extra for topping
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and sugar. Set aside.
- In a separate small bowl, whisk together the milk, sour cream, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Fold in the melted butter and crushed Oreo cookies until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle extra crushed Oreo cookies on top of each muffin for a crunchy topping.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crunchier top, add extra crushed Oreos before baking. Substitute margarine with butter for a richer flavor. Store muffins in an airtight container for up to 3 days. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 9
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 30
I used a 8 oz pack of sour cream
I wonder why there is a question mark for the amount of sour cream. Can you help me estimate how much to use. Thanks
I’m 12 years old and i’ve made lots of baked goods including sugar cookies, s’mores brownies, double chocolate cookies, etc. and these will be great! I am goin to make these for my dad when he comes home from work! should i put icing on these or are they too sweet for icing?