Cookies and Cream Muffins

24 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Cookies and Cream Muffins are sweet, moist, and buttery vanilla muffins with Oreo 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. They’re the perfect Dessert for birthday parties, family get-togethers, or a sweet treat for after dinner.

Cookies and Cream Muffins with bite removed


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

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.

Oreo Frosting

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.

  • 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.



  • Prep: Start by preheating your oven to 350 degrees and line your muffin tin with muffin liners.
  • Wet ingredients: Whisk together the milk, eggs, sugar, oil, and vanilla extract in a large bowl until well combined.
  • Dry ingredients: Slowly sift together the salt, flour, baking powder, and baking soda.

Cookies and Cream Muffins ingredients in bowl

  • Batter: Combine the wet and dry ingredients. Be careful not to over-mix. Add all but ½ cup of the Oreo crumbs into the batter. Reserve the last ½ cup to the side.

Cookies and Cream Muffins in muffin tin before baking

  • Bake: Scoop the batter into the liners and top it with the remaining Oreo cookie crumbs. Bake for 18-20 minutes. To check if the muffins are done put a toothpick in the center. When it comes out clean, you’ll know the Oreo Muffins are done.

Cookies and Cream Muffins in muffin tin


  • Chocolate Oreo Muffins: To make Chocolate Oreo Muffins add in 1 cup of unsweetened cocoa powder to the dry ingredients.
  • Oreos: There are lots of different flavors of Oreos out there. Try any of your favorite Oreo cookies in your Cookies and Cream recipe. Try chocolate, red velvet, birthday cake, vanilla, or mint Oreo crumbs.

Cookies and Cream Muffin on cutting board

  • 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.



  • 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 cupcakes don’t stick together.

Cookies and Cream Muffins in muffin tin

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Cookies and Cream Muffins

Cookies and Cream Muffins are sweet, moist, and buttery vanilla muffins with Oreo crumbs throughout and on top. Perfect for a dessert or breakfast!
Yield 24 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Calcium: 20mg | Iron: 1mg

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.

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  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.