– 2 cups All-purpose flour – ½ cup Unsweetened cocoa powder for best results use dutch-proce – 1 cup White granulated sugar – ¾ tablespoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chips plus more to top the muffin – 1 cup Oreo pieces plus more to top the muffin – ½ cup Oil Use canola or vegetable oil – ½ cup Sour cream room temperature or plain greek yogurt – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ¾ cup Buttermilk room temperature
Blend the Oreos into tiny and medium bits by using a food processor (or a big bag and a rolling pin) to get the desired consistency.
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Sift the cocoa powder and flour together in a big bowl. Put in the salt, baking soda, baking powder, sugar, chocolate chips, and Oreo pieces. Put away.
2
Oil, sour cream, vanilla extract, eggs, and buttermilk should be combined in a basin of medium size.
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Pour the wet stuff into the dry stuff. Fold the mix with a plastic spoon. Don't mix any further than that. It's very important not to mix the batter too much!
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Take the batter out of the oven and let it rest for 40 minutes. Warm the oven up to 425°F. Six muffin cups should be used to line a 12-cup muffin pan.
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When scooping the batter, use a cookie scoop that is 2 ounces in capacity. Take the muffin liners and fill them to the brim. Put chunks of Oreo cookies on top of the muffin liners.
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Do this for 5 minutes. Bring the oven setting down to 375°F. After 15 to 19 minutes, take out the stick and let it rest for a minute.
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Ten minutes should be allowed for the muffins to rest in the hot pan before they are transferred to a cooling rack.
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