• Preheat the oven to 350°F.
• Line a muffin pan with cupcake liners. Set aside.

Prepare the Crumb Topping

• In a mixing bowl, mix the Oreo crumbs, flour, butter, brown sugar, and granulated sugar.
• Use a fork to combine all ingredients until you have a crumbly mixture. Set aside.

Make the Muffin Batter

• If you haven’t crumbed the Oreos, I like to put the whole Oreo in a Ziploc bag and use a rolling pin to break it into pieces. Break into desired size pieces. Set aside.
• In a bowl, whisk the flour, baking powder, salt, and Oreo crumbs. Set aside.
• In a large mixing bowl, mix the brown sugar, granulated sugar, and eggs. Whisk until all ingredients are combined. You can use a hand mixer or a Danish dough whisk.
• Add the melted butter and vanilla extract. Mix well.
• Add the dry flour alternating with the milk. Mix until all ingredients are combined and you have a thick batter.
• Use a large cookie scoop (3 tablespoons) and fill the empty cupcake liner to ¾ full.
• Add 2 tablespoons of the crumb topping to each uncooked muffin. Press down slightly but DON'T mix.

Bake the Muffins

• Bake in the preheated oven for 23 to 25 minutes.
• Let them cool in the pan for a few minutes then let them finish cooling on a wire rack.