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.
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Oreo 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
- 1 3/4 cups (420 ml) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup (240 ml) granulated sugar
- 3/4 cup (180 ml) milk
- 1/2 cup (120 ml) sour cream
- 1 egg
- 1/4 cup (60 ml) 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
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Frequently Asked Questions
What does the sour cream do in this muffin batter?
The article explains that replacing the original recipe’s margarine with butter, combined with the ½ cup of sour cream and ¾ cup of milk, keeps these muffins rich and soft. Sour cream adds fat and mild acidity, which tenderizes the crumb — you can taste the difference compared to muffins made with milk alone.
How do I get a crunchy top on these muffins?
Sprinkle extra crushed Oreos on top of each muffin cup before baking. The article specifically recommends using a couple of extra Oreos as a crumble on top — the cookies toast during the 18–20 minutes at 400°F (200°C) and give a great crunchy contrast to the soft interior. 
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?