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
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 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.
