Description
Soft 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.
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
Instructions
- Soak the Oats:
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the cups. Combine oats and milk in a bowl and let them soak for 10 minutes. - Prepare the Batter:
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix the soaked oats, oil, egg, and vanilla. Gently stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips. - Bake the Muffins:
Divide the batter evenly among the muffin cups, filling them 3/4 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Variations: Add nuts, dried fruit, or substitute chocolate chips with white or dark chocolate.
Storage: Keep muffins in an airtight container for up to 3 days at room temperature, a week in the fridge, or freeze for 3 months.
Reheating Tip: Microwave for 10-15 seconds for a freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal
