Recipe of Today: Chocolate Oreo Muffins

Recipe of Today: Chocolate Oreo Muffins


  • 1 ¾ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 cup whole milk
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 10 Oreo cookies, crushed


  • Preheat your oven to 375°F in advance. Line a muffin tin with paper liners or grease the cups lightly with oil.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until well combined.
  • Then grab a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  • Gradually pour the wet ingredients into the dry ingredients in the stand mixer bowl. Mix on low speed until just combined. Be careful not to overmix.
  • Gently fold in the crushed Oreo cookies into the batter using a spatula until evenly distributed.
  • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Serve the Chocolate Oreo Muffins warm or at room temperature, and enjoy the delicious combination of chocolate and cookies in every bite!

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