If you’re looking for a warm, chewy, and delightfully sweet treat, this Oatmeal Chocolate Chip Muffins Recipe is the perfect answer to your muffin cravings. Combining the wholesome texture of old-fashioned oats with bursts of melty chocolate chips, these muffins strike that beautiful balance between hearty and indulgent. Whether it’s for breakfast, a snack, or an afternoon pick-me-up, these muffins will quickly become a beloved staple in your kitchen. Let me take you through everything you need to know to bake these scrumptious delights that bring comfort in every bite.
Ingredients You’ll Need
Preparing these muffins is refreshingly straightforward. Each ingredient plays a vital role, from creating the tender crumb and moist texture to delivering that subtly sweet and cinnamon-kissed flavor that makes these muffins unforgettable.
- 1 cup old-fashioned oats: Provides a hearty texture and wholesome nuttiness that defines the muffin’s character.
- 1 cup milk (dairy or non-dairy): Adds moisture and richness to the batter while softening the oats.
- 1 1/2 cups all-purpose flour: The foundation of the muffins, giving them structure and fluffiness.
- 1/2 cup granulated sugar: Sweetens the muffins with a clean, bright sweetness.
- 1/4 cup packed brown sugar: Adds a deep, caramel-like flavor and a touch of extra moisture.
- 2 teaspoons baking powder: Helps the muffins rise beautifully, ensuring a light texture.
- 1/2 teaspoon baking soda: Works with the brown sugar to create extra lift and tenderness.
- 1/2 teaspoon salt: Enhances all the other flavors without being noticeable on its own.
- 1 teaspoon ground cinnamon: Infuses a warm, comforting spice that pairs perfectly with chocolate.
- 1/3 cup vegetable oil: Keeps the muffins moist and tender without overpowering them.
- 1 large egg: Binds ingredients and adds structure to the batter.
- 1 teaspoon pure vanilla extract: Lifts the overall flavor with a subtle sweet aroma.
- 3/4 cup semi-sweet chocolate chips: Sweet pockets of melty chocolate that make every bite magical.
How to Make Oatmeal Chocolate Chip Muffins Recipe
Step 1: Soak the Oats
Begin by combining the old-fashioned oats with your choice of milk in a small bowl. Let them soak together for about 10 minutes until the oats soften, creating a creamy base that will give your muffins a wonderfully tender texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. This ensures that your rising agents and spices are evenly distributed, setting the scene for a perfect muffin rise and balanced flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the soaked oats and milk, vegetable oil, egg, and vanilla extract. This mixture brings moisture, richness, and a hint of aromatic sweetness that will tie everything together beautifully.
Step 4: Blend Wet and Dry
Pour the wet ingredients into the dry mixture and gently fold them together until just combined. Be careful not to overmix—some lumps are perfectly okay here; overworking the batter can lead to tough muffins.
Step 5: Add Chocolate Chips
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter. This is the moment where your muffins start to feel like a special treat, with pockets of melty chocolate waiting to surprise each bite.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Spoon the batter into a lined or greased muffin tin, filling each cup about three-quarters full. Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
How to Serve Oatmeal Chocolate Chip Muffins Recipe
Garnishes
While these muffins are glorious on their own, a light dusting of powdered sugar or a drizzle of honey adds an extra touch of sweetness and a pretty finish that’s sure to impress anyone you share them with.
Side Dishes
Pair these hearty muffins with a dollop of Greek yogurt or a glass of cold milk for a satisfying breakfast or snack. Fresh fruit like berries or sliced bananas complements the warm, cozy flavors superbly.
Creative Ways to Present
For a brunch or special occasion, slice these muffins in half and add a smear of nut butter or cream cheese. You can also serve them alongside a breakfast board featuring nuts, cheeses, and fresh fruit for a colorful, inviting spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This helps maintain their moist, tender crumb without drying out.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap or foil, then place them in a freezer bag for up to three months. This way you can enjoy your Oatmeal Chocolate Chip Muffins Recipe anytime without any fuss.
Reheating
To enjoy a muffin straight from the fridge or freezer, warm it in the microwave for about 20 seconds or pop it in a toaster oven for a few minutes. This revives that just-baked warmth and makes the chocolate chips gooey again.
FAQs
Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats provide the best texture, you can use quick oats in a pinch. Just be aware that the muffins might turn out a bit less chewy and more cake-like.
Is it possible to make these muffins dairy-free?
Absolutely! Simply substitute the milk with your favorite non-dairy milk such as almond, soy, or oat milk. The recipe is quite forgiving and will still taste amazing.
Can I add nuts or dried fruit?
Definitely! Adding chopped walnuts, pecans, or dried cranberries can bring an extra dimension of flavor and crunch to your muffins. Just fold them in when adding the chocolate chips.
How do I make sure the muffins rise properly?
Make sure your baking powder and baking soda are fresh and properly measured. Also, avoid overmixing the batter to keep it light and fluffy. Fresh ingredients and gentle mixing are key.
Can I halve this recipe?
Yes, you can easily halve the ingredients to make a smaller batch. Just be mindful of your baking time and start checking a few minutes earlier, as smaller quantities sometimes bake a bit quicker.
Final Thoughts
Nothing beats the cozy, comforting feeling that comes with biting into these warm, chewy Oatmeal Chocolate Chip Muffins Recipe muffins straight from the oven. They are simple to make, packed with wholesome ingredients, and enriched with the perfect amount of chocolatey goodness. I genuinely hope you give this recipe a try and find as much joy in baking and sharing them as I do!
Print
Oatmeal Chocolate Chip Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Oatmeal Chocolate Chip Muffins are a delightful and moist treat perfect for breakfast or a snack. Combining the heartiness of oats with the sweetness of semi-sweet chocolate chips, these muffins offer a comforting cinnamon flavor and a tender crumb. Ideal for both kids and adults, they are simple to prepare and baked to golden perfection.
Ingredients
Dry Ingredients
- 1 cup old-fashioned oats
- 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
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-Ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups generously.
- Soak oats: In a small bowl, combine the old-fashioned oats and the milk. Set aside for about 10 minutes to allow the oats to soften, which helps keep the muffins moist.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine wet ingredients: In a separate bowl, whisk the vegetable oil, egg, and vanilla extract together until smooth.
- Combine oat mixture and wet ingredients: Add the soaked oats along with the milk into the wet ingredients mixture. Stir to combine evenly.
- Make muffin batter: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together just until combined. Be careful not to overmix, or the muffins might become tough.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Notes
- Use dairy or non-dairy milk according to preference or dietary needs.
- Do not overmix the batter to keep the muffins tender and light.
- For a nuttier flavor, lightly toast the oats before soaking.
- Can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Chocolate chips can be substituted with dried fruits or nuts for variation.
