Description
These Oatmeal Chocolate Chip Muffins are a wholesome and delicious breakfast or snack option, blending hearty oats with sweet chocolate chips for a perfect balance of texture and flavor. Moist and tender, they are easy to prepare and sure to satisfy any sweet tooth.
Ingredients
Scale
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 the oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prepare for baking.
- Mix the oats and milk: In a small bowl, combine the old-fashioned oats with the milk. Let this mixture soak for about 10 minutes to soften the oats, which contributes to a tender muffin texture.
- Combine 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 evenly distributed.
- Mix wet ingredients: In a separate bowl, beat together the vegetable oil, large egg, and vanilla extract until smooth and well blended.
- Incorporate oats and wet mixture: Add the soaked oats and milk mixture to the wet ingredients, stirring gently to combine.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The muffins should be golden brown on top.
- Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate chips as per your preference.
- For a dairy-free version, use plant-based milk such as almond, soy, or oat milk.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding a tablespoon of flaxseed or chia seeds can boost the nutritional content.
