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Oreo Muffins Recipe

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4.1 from 12 reviews

These gluten-free Oreo muffins are a deliciously rich and chocolaty treat that combines the iconic taste of chocolate sandwich cookies with a moist, tender muffin base. Made with gluten-free flour and packed with chocolate chips and chunks of Oreos, these muffins bake up fluffy and flavorful, perfect for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 5 gluten free chocolate sandwich cookies, crushed into a sand-like consistency
  • 1 1/2 cups multipurpose gluten free flour (with xanthan gum included)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons cocoa powder
  • 2 pinches kosher salt

Wet Ingredients

  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla bean paste

Mix-ins and Toppings

  • 1 1/3 cups chocolate chips
  • 6 chocolate sandwich cookies, broken into chocolate chip size pieces (about 1 cup)
  • 3 chocolate sandwich cookies, broken into chocolate chip size pieces
  • 1 tablespoon chocolate chips (for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6-cup muffin tin thoroughly with vegetable oil, coating the wells and the top edges to prevent sticking.
  2. Crush Cookies: Place 5 of the sandwich cookies into a zip-top bag, seal it, and crush them with the flat side of a meat mallet or rolling pin until they resemble sand-like crumbs.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, granulated sugar, cocoa powder, baking powder, baking soda, kosher salt, and the crushed cookie crumbs until evenly combined.
  4. Prepare Liquid Binder: In a separate large bowl, stir the cornstarch into water until thin and watery. It will start thick and tacky but should be fully combined.
  5. Add Wet Ingredients: Into the cornstarch mixture, add the milk, vegetable oil, and vanilla bean paste. Whisk until completely mixed.
  6. Combine Wet and Dry: Gradually whisk the liquid ingredients into the dry ingredients until just combined. If the batter thickens too much, switch to folding with a spatula to avoid overmixing.
  7. Fold in Mix-ins: Break 6 chocolate sandwich cookies into pieces about the size of chocolate chips (approximately 1 cup). Fold these cookie pieces and the chocolate chips gently into the batter until evenly dispersed.
  8. Fill Muffin Cups and Top: Using an ice cream scoop, divide the batter evenly among the muffin cups, filling them to the top. Smooth the surface with the back of a spoon or a small knife. Sprinkle 1 tablespoon of chocolate chips evenly over the top of each muffin, gently pressing them to adhere. Next, sprinkle the pieces from the remaining 3 chocolate sandwich cookies over the muffin tops, pressing lightly to stick.
  9. Bake: Bake the muffins on the center rack of the oven for 29 minutes, or until they are risen and springy to the touch.
  10. Cool: Once baked, allow the muffins to cool in the pan for about 15 minutes. Then carefully remove them using a spatula and transfer them to a wire cooling rack to cool completely.

Notes

  • Ensure your gluten-free flour includes xanthan gum to help with texture and structure.
  • Do not overmix the batter once liquids are combined to avoid dense muffins.
  • Adjust baking time if using standard muffin tins as this recipe is for jumbo-size muffins.
  • Vanilla bean paste is preferred for deeper flavor but pure vanilla extract can be substituted.
  • Use vegetable oil or any neutral oil; avoid strongly flavored oils to keep the chocolate taste balanced.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/oreo-muffins-recipe/