Oatmeal Chocolate Chip Muffins

Name: Oatmeal Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup old-fashioned oats; 1 cup milk (dairy or non-dairy); 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon pure vanilla extract; 3/4 cup semi-sweet chocolate chips

Isabella

🌟Life, Love, and Gastronomy 🍷

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Soft and hearty Oatmeal Chocolate Chip Muffins packed with oats and studded with chocolate chips, perfect for breakfast or a snack on the go. These muffins strike the perfect balance between wholesome and indulgent, making them ideal for any time of day.

Why You’ll Love This Recipe

I love this recipe because it combines the comfort of oatmeal with the irresistible sweetness of chocolate chips. The muffins are incredibly soft, thanks to the soaked oats, and they are easy to make with simple pantry staples. Whether I need a quick grab-and-go breakfast, a lunchbox addition, or a cozy afternoon treat, these muffins fit the bill. They’re moist, satisfying, and versatile enough to adapt to my preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup old-fashioned oats

1 cup milk (dairy or non-dairy)

1/2 cup granulated sugar

1 1/2 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

3/4 cup semi-sweet chocolate chips

Directions

Soak the Oats:

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin.

In a medium bowl, combine the oats and milk. Let them soak for 10 minutes while you prepare the other ingredients.

Prepare the Batter:

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the soaked oats, vegetable oil, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the chocolate chips.

Bake the Muffins:

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 210 kcal per muffin

Variations

Add Nuts: I sometimes fold in 1/2 cup of chopped walnuts or pecans for added texture and nutty flavor.

Mix in Dried Fruit: Raisins, dried cranberries, or chopped dates make a great addition if I want to add a fruity twist.

Make It Healthier: Swap half of the all-purpose flour with whole wheat flour for a fiber boost. I also like to use coconut sugar instead of granulated sugar.

Use Different Chips: I occasionally replace the semi-sweet chocolate chips with dark chocolate chunks, white chocolate chips, or even butterscotch chips.

Add Spices: A pinch of nutmeg or a dash of ginger can complement the cinnamon for a spicier flavor profile.

Storage/Reheating

Storage: I store these muffins in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I store them in the fridge for up to 1 week.

Freezing: To freeze, I place the muffins in a freezer-safe bag or container. They last up to 3 months. When I’m ready to enjoy them, I let them thaw at room temperature or microwave for 20-30 seconds.

Reheating: If I want to enjoy them warm, I pop a muffin in the microwave for 10-15 seconds, and it tastes freshly baked.

Related Recipes:

Apple Cinnamon Muffins
Classic Pumpkin Muffins
Strawberry Coffee Cake MuffinsSoft and hearty oatmeal chocolate chip muffins are the perfect combination of wholesome oats and sweet chocolate chips. These easy-to-make muffins are ideal for breakfast, a quick snack, or an afternoon treat. Moist, flavorful, and customizable, they’re a family favorite you’ll love to bake and enjoy.

FAQs

How do I keep these muffins soft and moist?

The key is soaking the oats in milk before adding them to the batter. It softens the oats and helps create a tender, moist texture. Avoid overmixing the batter, as that can make the muffins dense.

Can I make these muffins gluten-free?

Yes, I can substitute the all-purpose flour with a gluten-free flour blend and ensure the oats are certified gluten-free. The muffins will still turn out delicious.

What’s the best way to prevent muffins from sticking to the liners?

I like to lightly spray my muffin liners with cooking spray before adding the batter. This prevents any sticking issues, especially when the muffins are still warm.

Can I reduce the sugar in this recipe?

Absolutely. I sometimes cut the sugar slightly by reducing the granulated sugar to 1/4 cup. The chocolate chips still provide plenty of sweetness.

How do I know when the muffins are done?

I test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re ready to come out of the oven.

Conclusion

These oatmeal chocolate chip muffins are soft, hearty, and irresistibly delicious. With the perfect balance of wholesome oats and sweet chocolate chips, they’re ideal for a quick breakfast, snack, or treat. I love how easy they are to customize and store, making them a convenient addition to my recipe collection. Whether I enjoy them warm from the oven or freeze them for later, these muffins always satisfy my cravings.