March 6, 2024
Gluten Free Oreo Muffins
Prep time:
15 min
Cook time:
25 min
Total time:
40 min
Gluten Free Oreo Muffins
Get ready to dive into our Gluten-Free Oreo Muffins – the ultimate bakery-style indulgence, whipped up with the goodness of Hand + Heart Gluten-Free All-Purpose Flour.
These muffins are like a warm hug for your taste buds, boasting a tender crumb that’s sprinkled with bits of crushed Oreos right in the batter. And that’s not all – these muffins are crowned with crunchy gluten free Oreo pieces, creating a texture party that’s downright irresistible. All of this goodness gets a finishing touch with a silky glaze that takes these muffins to the next level.
Here’s a recipe that’s all about that tender crumb, crushed Oreos, crunchy toppings, and a glaze that’s perfect for breakfast or any time of the day treat.
Gluten Free Oreo Muffins
Prep time:
15 min
Cook time:
25 min
Total time:
40 min
Yield:
16 muffins
Author:
made by hand, from the heart
Ingredients
2 1/4 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
1 cup plus 2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 1/2 cups gluten free Oreos, chopped, reserve 1 cup for topping
1 cup + 2 tablespoon buttermilk, room temperature
2 large eggs, room temperature
1/4 cup sour cream, room temperature
2 teaspoons vanilla extract
2 tablespoon avocado or vegetable oil
1/2 cup unsalted butter, melted
Glaze:
1 cup powdered sugar
3 – 4 tablespoon milk or heavy cream
1/2 teaspoon vanilla extract
Instructions
- Line 2 cupcake pans with liners, set aside.
- In a large bowl, add all the dry ingredients and whisk to combine.
- In a separate medium bowl, add all the wet ingredients and whisk until thoroughly combined.
- Add the wet ingredients to the bowl of dry ingredients and whisk until just incorporated. Do not over mix. Now add the chopped gluten free Oreos and fold in with a spatula. The batter will thicken at it sits so add the gluten free Oreos as soon as the wet and liquid comes together.
- Scoop the muffin batter into the liner until it reaches the top of the muffin liner plus a smidge. You want to overfill the batter just a little so it creates a nice full dome.
- Pile on the reserved chopped gluten free Oreos on top of the batter. Slightly tap the topping to the batter so it doesn’t fall off while baking.
- While the muffin batter is resting, preheat the oven to 425ºF
- Once the oven has preheated, bake at 425ºF for 10 minutes. Then, while the door is still closed, reduce the temperature to 350ºF and bake for additional 12 – 15 minutes until a toothpick inserted in the center is no longer wet and sticky.
- Remove the muffins and let them cool for 10 minutes then cool on a cooling rack for additional 10 minutes.
- While the muffins are cooling, in a small bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. Add additional milk until desired consistency is reached.
- Drizzle muffins with the glaze and enjoy while warm.
Baker Tip: since the batter will done outside of the liner, apply oil on the top of the muffin pans with paper towel so baked muffins will release easier once baked.
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