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