Last updated on February 4th, 2024 at 10:36 pm
Today, I am beyond excited to share a delightful treat that has quickly become a favorite in my kitchen – Vegan Oreo Muffins! These yummy Oreo muffins have an Oreo streusel topping to go with them, making them muffin perfection and bliss. Get ready to embark on a journey of mouthwatering flavors and Oreo indulgence. These muffins are not only a sweet symphony of chocolatey goodness but also completely plant-based, making them the perfect pleasure for any time of the day, not just breakfast. Join me as we dive into the world of heavenly aromas and irresistible taste – because who said vegan treats couldn’t be incredibly delicious? Let’s whip up some magic together!
Jump to Recipe
Oreo Muffin Ingredients
For the Oreo Muffins
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup non-dairy milk (e.g., almond, soy, or oat milk)
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup crushed Oreos (about 10-12 cookies)
For the Oreo Streusel
– 1/2 cup crushed Oreos (5-6 total)
– 1/4 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 tablespoons vegetable shortening, melted
For the Glaze
– 1 cup powdered sugar
– 2 tablespoons non-dairy milk
– 1/2 teaspoon vanilla extract
– Crushed Oreos for topping (optional)
Instructions to Make Oreo Muffins
Here is a video showing how I made these muffins:
1. Preheat and Prep:
– Preheat your oven to 375°F. Line a muffin tin with liners.
2. Make the Oreo Muffin Batter
– In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
– In a separate bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
– Pour the wet ingredients into the dry ingredients and stir until just combined.
– Gently fold in the crushed Oreos.
3. Fill Muffin Cups:
– Divide the batter evenly among the muffin cups, filling each about 3/4 full.
4. Make the Streusel
– In a small bowl, combine the crushed Oreos, flour, granulated sugar, and melted vegetable shortening. Mix until crumbly. I like to use my hands to make it easier, but you could also use a large fork or pastry blender.
– Sprinkle the streusel mixture over the muffin batter in each cup.
5. Bake:
– Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the center comes out clean.
– Allow the muffins to cool completely before adding the glaze.
6. Make the Glaze
– In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth.
– Once the muffins are completely cooled, drizzle the glaze over the top of each muffin. You can also dip the tops of the muffins into the glaze.
These muffins are a delightful combination of rich chocolate, Oreo crunch, and sweet glaze—a perfect treat for Oreo lovers!
Pro Tips for Vegan Oreo Muffins
Do Not Overmix
Over-mixing the batter can lead to dense and dry muffins. Mix the ingredients until just combined. A few lumps in the batter are okay. I didn’t even use my electric mixer for this recipe; just a whisk was perfectly fine!
Baking Time
Be careful not to over-bake the muffins. Overbaking can result in dry muffins. Keep a close eye on them, and when a toothpick inserted into the center comes out with a few moist crumbs, they are done. The muffins will continue to bake slightly when you remove them from the oven, and they do not contain eggs, so under-cooking isn’t as big as deal as it could be with other recipes.
Don’t Over-Crush Your Oreos
I find this recipe is best with actual (i.e. large) chunks of Oreo in the batter and the streusel. To achieve this, I just put my Oreos in a reusable silicone bag and crushed them with a rolling pin. This way, the Oreos aren’t super fine like they would have been if I had used a blender or food processor. I wouldn’t recommend using a plastic sandwich bag for this, as the plastic tends to rip.
Store Properly
Store these muffins in an airtight container at room temperature once they are completely cooled. This helps retain moisture and prevents them from drying out. Now, whether or not these muffins last long enough to warrant being stored is a completely different story!
FAQs for Oreo Muffins
What kind of Oreos should I use?
That’s an interesting question, really! Personally, I am a huge fan of the Double Stuf Oreos. I love that Oreo creme in the middle, and I do believe that the extra Oreo creme would add to the flavor of this recipe. I happened to have a lot of regular Oreos on hand, so I know those work. I would think you could use the Oreo thins, but you might end up with slightly drier muffins and streusel. The Oreo creme in the middle of the Oreos really adds to the overall moisture in this recipe, and thin Oreos just don’t have as much of that.
Are Oreos vegan?
]Yes, Oreos are vegan! Like most children who grew up eating Oreos and loving them, I had no clue they were vegan. However, Oreos are actually vegan! Which is why I tried to make this recipe vegan anyway.
Do I have to make these muffins vegan?
Of course not! If you do not wish to abide by vegan baking rules, you could definitely use cow’s milk for your muffins and butter for your streusel. You could also replace the vegetable oil in your muffin batter with butter if you wanted to.
If you like these vegan Oreo Muffins, check these out:
Vegan Oreo Cupcakes
Salted Caramel Oreo Balls
Oreo Biscotti
Oreo Muffins - Vegan Recipe
Ingredients
Oreo Muffin Ingredients
- 2 cups flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup non-dairy milk I used oat
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup crushed Oreos About 10-12 cookies
Oreo Streusel Ingredients
- 1/2 cup crushed Oreos About 5-6 cookies
- 1/4 cup flour
- 2 Tbsp granulated sugar
- 2 Tbsp vegetable shortening
Glaze Ingredients
- 1 cup powdered sugar
- 2 Tbsp non-dairy milk
- 1/2 tsp vanilla
Instructions
For Oreo Muffin Batter
- Preheat oven to 375°F, prepare a muffin tin with liners
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the crushed Oreos.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
For Oreo Streusel
- In a small bowl, combine the crushed Oreos, flour, granulated sugar, and vegetable shortening. Mix until crumbly. It's easier if you use your hands, but you can also use a large fork or pastry blender.
- Sprinkle Oreo streusel over muffin batter
- Bake muffins for 18-23 minutes, or until a toothpick inserted comes out clean
- Allow muffins to cool before adding glaze
Flor Glaze
- In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth.
- Once the muffins are completely cooled, drizzle the glaze over the top of each muffin.
