Cookies and Cream Muffins

by Sabrina Snyder

Last Update:

7 Comments

5 from 3 votes
12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Cookies and Cream Muffins are sweet, moist, and buttery with Oreo cookie crumbs throughout and on top. Perfect for a dessert or breakfast!

Similar to Chocolate Oreo Muffins, these Cookies and Cream Muffins take your favorite cookie and bake them into a sweet cake batter. Just like Brownie Muffins, they’re the perfect Muffin Recipe for birthday parties, family get-togethers, or a sweet treat for after dinner.

Sabrina’s Cookies and Cream Muffins Recipe

With over 25+ Oreo Recipes on the site, it’s hardly a secret that I absolutely love Oreo Cookies. They add so much rich, chocolatey and creamy flavor to any recipe. The vanilla muffin crumb around the cookies compliment the Oreo flavor perfectly. It’s like delicious cookies and cream ice cream turned into a warm and comforting baked good that you’re sure to love.

Recipe Card

Dinner, then Dessert

Cookies and Cream Muffins Recipe

Cookies and Cream Muffins are sweet, moist, and buttery with Oreo cookie crumbs throughout and on top. Perfect for a dessert or breakfast!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Muffin with Oreo chunks
PrintRate

Ingredients
 

  • 3/4 cup whole milk
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 10 Oreos , crumbled

Instructions

  • Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  • In a large bowl whisk together milk, sugar, oil, eggs and vanilla extract.
  • Sift together flour, salt, baking powder and baking soda then add to the wet ingredients and whisk until combined.
  • Add all but ¼ cup of the crumbled Oreos to the mixture (reserve this ½ cup for topping the muffins).
  • Scoop batter into muffin liners then sprinkle on the remaining Oreo cookie crumbs.
  • Bake for 18-20 minutes until a toothpick comes out clean.

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 186mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 70IU | Calcium: 48mg | Iron: 2mg

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Chef’s Notes

To achieve the best tender muffin texture, it’s crucial to measure the dry ingredients accurately. Too much flour can easily result in dry, crumbly muffins. To avoid this, I recommend you scoop the flour into a measuring cup so it overflows, then use a flat edge to brush off the excess without packing down the flour.

Table of contents

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About this Recipe

Cookies and Cream Muffins straddle the line between breakfast and dessert. They’re quite sweet, so you may want to save them for a special occasion like a holiday or Birthday to serve for breakfast. If you’re serving them up as a dessert, you can add some frosting to to top to make them more like a cupcake or serve them with some Homemade Vanilla Ice Cream.

How to Store

  • Serve: Delicious, moist Cookies and Cream Muffins can be kept at room temperature for up to 3 days. Keep them in a ziplock bag or other airtight container.
  • Store: Once the Oreo Muffins have cooled, you can store them in an airtight container in the fridge for up to a week. If you’ve frosted them they’ll stay good for 3-4 days.
  • Freeze: You can freeze muffins for up to 3 months. Separate them with parchment paper to make sure the muffins don’t stick together.

Ideas to Serve

If you’d like to serve these Oreo Muffins for a birthday party or other celebratory occasion try adding some frosting to make them more like cupcakes.

Homemade Oreo Frosting Recipe

  • Add 1 ½ cups unsalted butter to your stand mixer and put it on medium speed. Mix until light and fluffy. It should take about 30 seconds.
  • Alternate adding in powdered sugar and milk until you’ve added 6 cups sugar and ⅓ cup milk.
  • Fold in 1 cup of Oreo crumbs and 1 tablespoon of vanilla.
  • To make the frosting look better top it with some Oreo pieces for a prettier presentation.

Variations

  • Chocolate Oreo Muffins: To make Chocolate Oreo Muffins add in ½ cup of unsweetened cocoa powder to the dry ingredients. Remove ½ cup of flour from the mixture.
  • Oreos: There are lots of different flavors of Oreos out there. Try any of your favorite Oreo cookies in your Cookies and Cream recipe. You can use chocolate, red velvet, birthday cake, vanilla, or mint Oreo crumbs.
  • Chocolate Chips: For some extra melty chocolate try adding in some chocolate chips. You can try regular semisweet chocolate chips, milk chocolate, dark chocolate, white chocolate, or even peanut butter chips.

Sweet Muffin Recipes

Collage of Oreo muffins

Photos used in previous versions of the post:

Muffin with bite removed
dry muffin ingredients in bowl
Batter in muffin tin before baking
Baked muffins in muffin tin
Muffin on cutting board
Baked Oreo Muffins in muffin tin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I baked these based on the reviews. I added more Oreos, and it only made 12 muffins not 24, but they weren’t sweet enough.

    Reply