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1
Preheat the oven to 350 F and grease 10 holes of a standard size muffin tin.
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2
Place the milk chocolate chips and butter into a heatproof bowl and microwave in 20 second increments, stirring in between until everything is melted. Alternately, you can place the heatproof bowl over a simmering saucepan of water (make sure the bowl doesn't touch the water) and stir until melted. Remove from heat and leave to one side.
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3
Place the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl and whisk until evenly combined.
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4
Place the vanilla extract, eggs and milk into a jug/bowl and beat lightly. Pour into your bowl of dry ingredients. Pour your melted butter and chocolate mixture over your dry ingredients as well and then mix with a wooden spoon/spatula until just combined and you have no lumps of flour visible. (Don't beat or over-mix.)
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5
Fill your 10 muffin holes halfway full of batter, around 1 tablespoon per hole. Place an Oreo into each muffin hole and press into the muffin batter slightly. Divide the remaining batter between the 10 muffin holes to cover the Oreos. Each muffin hole should be filled level.
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6
Place in the oven for 15-20 minutes until risen and a skewer inserted into the centre comes out clean.(You'll only be able to insert a skewer a few inches into the centre without hitting the Oreo!) Remove from oven.
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7
Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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8
Once cooled, make the glaze, if using: Place the white chocolate into a heatproof bowl and heat in the microwave in 20 second increments, stirring in between, until melted. Place into a small piping bag/Ziploc bag with the very end snipped off. Drizzle melted chocolate all over your cooled muffins and then sprinkle with your chosen non-pareils/sprinkles. Leave uncovered until the chocolate drizzle has set.
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9
Once set, muffins will keep in an airtight container, at room temperature for 4 days.
