Quick and Easy Oreo Muffins

5 from 3 votes

Oreo Muffins are fluffy and easy to make in 30 minutes or less! This breakfast treat has crushed Oreos with cookies and cream flavor in every bite!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 250kcal

Preheat oven to 425°F and fill your muffin pan(s) with parchment liners.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract really well.
Pour the wet ingredients into the dry ingredients and gently incorporate them with a spatula until only a few flour streaks remain.
Carefully fold 1 cup of the crushed Oreos into the muffin batter.
Fill the muffin liners about ¾ full and then sprinkle the remaining ½ cup of Oreo crumbs on top.
Bake on the middle rack at 425°F for 5 minutes. Without opening the door, reduce the oven temperature to 350°F and continue to bake until a toothpick comes out clean (about 10-15 more minutes).
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack. Enjoy!

Storage: Store cooled Oreo muffins in an airtight container at room temperature for 1 week or in the freezer for 2 months.

Mini Muffins: Bake mini muffins at 350°F for 10-15 minutes.

Jumbo Muffins: Fill jumbo muffin liners ¾ full and follow the same baking instructions as written. They make take slightly longer to fully bake.