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These Oreo Stuffed Chocolate Muffins are like a brownie/muffin hybrid; soft, rich and chocolatey. And with a delightful, crunchy surprise in the middle, these make the most perfect sweet treat!
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Oreo Stuffed Chocolate Muffins

These Oreo Stuffed Chocolate Muffins are like a brownie/muffin hybrid; soft, rich and chocolatey. And with a delightful, crunchy surprise in the middle, these make the most perfect sweet treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

Ingredients

  • For the muffins:
  • 1/2 cup (87g) milk chocolate chips
  • 1/2 stick (56g) unsalted butter
  • 2 cups (280g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 cup (100g) caster sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 10 full size Oreo's
  • For the glaze
  • 3.5 oz (100g) white chocolate; I always use Green and Blacks
  • Sprinkles/non-pareils to decorate

Instructions

  • Preheat the oven to 180C/350F and grease 10 holes of a muffin tin.
  • Place the milk chocolate chips and butter into a heatproof bowl and microwave in 20 second increments, stirring in between until everything is melted. Alternatively, you can place the heatproof bowl over a simmering saucepan of water and stir until melted. Leave to one side.
  • Place the flour, cocoa powder, sugar, baking powder, bicarb and salt into a large bowl and whisk until evenly combined.
  • Place the vanilla extract, eggs and vanilla into a jug and beat lightly. Pour into your bowl of dry ingredients. Pour your melted butter and chocolate mixture over your dry ingredients as well and then mix with a wooden spoon/spatula until just combined and you have no lumps of flour visible. (Don't beat or over mix)
  • Fill your 10 muffin holes half way, around 1tbsp per hole. Place an Oreo into each muffin hole and press into the muffin batter slightly.
  • Divide the remaining batter between the 10 muffin holes to cover the Oreo's. Each muffin hole should be filled level.
  • Place in the oven for 15-20 minutes until risen and an inserted skewer into the centre comes out clean. (You'll only be able to insert a skewer a few inches into the centre without hitting the Oreo!)
  • Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled, make the glaze, if using: place the white chocolate into a heatproof bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
  • Place into a small piping bag/Ziploc bag with the very end snipped off. Drizzle melted chocolate all over your cooled muffins and then sprinkle with your chosen non-pareils/sprinkles. Leave uncovered until the chocolate drizzle has set.
  • Once set, muffins will keep in an airtight container, at room temperature for 4 days.

Notes

Recipe by Annie of Annie's Noms