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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!

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

  1. Preheat the oven to 180C/350F and grease 10 holes of a muffin tin.
  2. 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.
  3. Place the flour, cocoa powder, sugar, baking powder, bicarb and salt into a large bowl and whisk until evenly combined.
  4. 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)
  5. 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.
  6. Divide the remaining batter between the 10 muffin holes to cover the Oreo's. Each muffin hole should be filled level.
  7. 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!)
  8. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. 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.
  10. 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.
  11. Once set, muffins will keep in an airtight container, at room temperature for 4 days.

Recipe Notes

Recipe by Annie of Annie's Noms