Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil or melted butter
- 1 cup crushed Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a mixing bowl, combine the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, mix the wet ingredients—eggs, buttermilk, and vegetable oil (or melted butter). Stir gently until combined.
- Pour the wet mixture into the dry ingredients and fold until just combined; do not overmix.
- Gently fold in the crushed Oreo cookies until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full. Add an extra cookie piece on top for decoration.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free version, use a gluten-free flour blend. Substitute buttermilk with almond milk and vinegar for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian