If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.
The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.
To watch the Instagram video of Double Chocolate Oreo Muffins being made, click here.
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muffins
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- 2 cups (8 1/2 oz or 241g) all purpose flour, sifted
- 1/2 cup (2 oz or 56g) black or dark unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (7 oz or 200g) sugar
- 1/4 cup (1 3/4 oz or 50g) packed brown sugar
- 2/3 cup (5 1/8 oz or 152ml) vegetable oil or neutral oil of your choice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (8 oz or 227g) sour cream
- 1/3 cup (2 5/8 oz or 78ml) whole milk
- 1 1/3 cups (8 oz or 227g) semisweet chocolate chips
- 3 Oreo chocolate sandwich cookies, quartered optional
Ingredients
Double Chocolate Muffins
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- Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
- Scoop the batter evenly into the muffin cups, about 3 1/2 ounces ( in each one. Scoop or spoon a scant tablespoon size dollop of the filling into the center of each muffin.
- Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.
*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing  6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins.  Keep in mind, the baking time will be shorter.
