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Updated: Jun 7, 2022

Total time: 40 minutes

Yields: 8 muffins
Coarse: Breakfast, Dessert
Prep time: 15 minutes


  • 160 gms All purpose flour

  • 50 gms Granulated sugar

  • 50 gms Brown sugar

  • 25 gms Chocolate chips

  • 1/2 tsp Baking Powder

  • 1 tsp Pure vanilla extract

  • 1/4 tsp Salt

  • 1/4 tsp Ground cinnamon

  • 2 Whole eggs

  • 40 ml Full-fat milk

  • 40ml Full-fat yogurt

  • 40 ml Vegetable oil (any flavourless oil of your choice)

  • 50 ml Unsalted butter, room temperature

  • 15-16 Mini Oreos or 4-5 Oreos in chunks


  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin tin with liners and set aside.

  • In a small bowl, whisk together the flour, baking powder, cinnamon, chocolate chips, Oreo chunks/crushed Oreos (optional) and salt.

  • In a separate bowl with your electric hand mixer, beat the with butter granulated and brown sugar until light and fluffy for 2-3 minutes.

  • Add two lightly beaten eggs slowly in portions, beating well after each addition. Scrape down the sides if needed.

  • Lightly whisk milk, yogurt, oil and vanilla extract until incorporated, add in this mixture slowly into the wet mixture, keep whisking.

  • Now if your mixer looks a little curdled, Don’t worry. Once you add the dry ingredients that will smooth right out.

  • Gently fold in the flour mixture into the wet mixture in 3 additions to incorporate and get a creamy mixture but do not over mix the batter.

  • Using a large ice cream scoop, divide the batter evenly in the prepared muffin pan.

  • Top the muffins with some mini Oreos or Oreo chunks (whatever you have in hand).

  • Bake for 18-20 minutes or until the toothpick inserted in the center of the muffins comes out clean.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!

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