Chocolate Oreo Cookies and Cream Muffins

The Muffin That Eats Like a Dessert

Chocolate Oreo cookies and cream muffins are what happens when your favorite breakfast treat collides with your favorite cookie. Rich, moist, and loaded with crushed Oreos in every bite, these muffins taste like the dessert you didn’t know you could eat for breakfast. They’re soft in the middle, slightly crisp on top, and filled with chunks of Oreo cookies and gooey chocolate chips. And just when you think it can’t get better, one bite into the center reveals a creamy surprise—making these muffins feel like a cupcake in disguise. Whether you’re serving them for brunch, snacking on the go, or baking up a batch just because, these muffins deliver the perfect blend of chocolatey indulgence and cookie-filled nostalgia.

Why You’ll Love These Muffins

If you love cookies and cream anything, these muffins are for you. They’re packed with deep cocoa flavor, loaded with crushed Oreo pieces, and balanced with melty chocolate and a tender crumb. The secret is in the combo of yogurt (or sour cream) and melted butter, which gives them a dense, moist texture that still rises beautifully. The surprise cream filling in the center sets them apart—offering a bite of smooth vanilla sweetness that melts right into the surrounding chocolate. They’re bakery-style muffins you can easily make at home, and they taste even better the next day.

Ingredients for Chocolate Oreo Cookies and Cream Muffins

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, melted
2 large eggs
¾ cup plain Greek yogurt or sour cream
½ cup whole milk
1 teaspoon vanilla extract
1 cup crushed Oreo cookies (plus extra for topping)
½ cup semi-sweet chocolate chips
6 tablespoons vanilla cream cheese or sweetened cream filling

How to Make Them Step-by-Step

Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, yogurt, milk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined—do not overmix. Fold in the crushed Oreos and chocolate chips. Spoon a tablespoon of batter into each muffin liner, then add about 1 teaspoon of vanilla cream cheese or sweetened cream to the center. Cover with more batter until the muffin cups are about ¾ full. Sprinkle extra crushed Oreos on top for crunch and presentation. Bake for 18–22 minutes, or until a toothpick inserted around the edge (not the cream center) comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Tips for Perfect Muffins

Don’t overmix the batter—stir just until combined to keep them light and fluffy. For extra rise and a bakery-style muffin top, let the filled muffin pan rest for 10 minutes before baking. You can use double-stuffed Oreos for a richer flavor and even fold in a few white chocolate chips for contrast. These muffins are best eaten slightly warm, but they also keep well in an airtight container for 3–4 days. To reheat, microwave for 10–12 seconds for that soft, just-baked texture.

Serving Ideas and Variations

Serve these muffins with a cold glass of milk or a hot coffee for the ultimate morning treat. You can also make mini versions for parties or freeze them individually for on-demand dessert cravings. For a birthday twist, stir in rainbow sprinkles or drizzle with melted white chocolate. Feeling extra? Top with a dollop of whipped cream and half an Oreo before serving.

Final Thoughts

Chocolate Oreo cookies and cream muffins are the perfect mix of fun, flavor, and indulgence. They’re rich like brownies, soft like cupcakes, and bursting with cookie crunch in every bite. Whether you bake them for breakfast or dessert, you’ll want to make a second batch.