Line a 12-cup muffin tin with paper liners and set all your ingredients nearby so everything’s within arm’s reach, it makes baking feel effortless and a little playful. In a medium bowl, whisk together the flour and baking powder until combined, then set aside while you focus on the wet ingredients.

In another bowl, mix the melted butter with granulated sugar, brown sugar, eggs, milk, and vanilla until smooth and creamy. If your butter is a bit cool, gently warming the milk helps everything blend perfectly.

Gently fold the dry ingredients into the wet mixture, leaving a few lumps, this keeps the muffins tender and fluffy. Then fold in the chopped Oreo cookies, letting some big chunks and smaller pieces remain for delightful surprises in every bite.

Cover the batter and chill for at least 15 minutes; this simple pause helps the muffins rise taller and bake evenly.

Preheat your oven to 200°C (400°F). Spoon the batter into the muffin liners, filling each about three-quarters full, and press a few extra Oreo pieces on top if you want that picture-perfect bakery look.

Bake for around 13 minutes, until the tops are golden, and springy. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to finish cooling, keeping the tops soft and domed. Enjoy!