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Oatmeal Chocolate Chip Muffins Recipe

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4 from 6 reviews

  • Author: Molly
  • Total Time: 37 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Oatmeal Chocolate Chip Muffins are a delightful breakfast or snack option, combining the wholesome texture of oats with the sweet touch of semi-sweet chocolate chips. Soft, moist, and packed with warm cinnamon flavor, they’re easy to make and perfect for sharing.

Ingredients

Wet Ingredients

  • 1 cup old fashioned oats
  • 1 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 2/3 cup light brown sugar
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (divided)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350º F (175º C). Line a 12-cup muffin tin with paper liners or spray each cup liberally with nonstick cooking spray to prevent sticking.
  2. Soften the Oats: In a medium bowl, combine the old fashioned oats and milk. Let them soak and rest for 15 minutes until the oats soften and absorb the milk, which creates a tender texture.
  3. Mix Wet Ingredients: After the oats have softened, add the oil, large egg, light brown sugar, and vanilla bean paste to the bowl. Stir well until the mixture is fully combined and smooth.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, salt, and half (1/2 cup) of the semi-sweet chocolate chips. This ensures even distribution of the leavening agents and spices.
  5. Fold Together Batter: Add the dry flour mixture to the wet oat mixture. Mix gently until just combined—be careful not to overmix, as this can make the muffins tough. The batter will be thick with visible oats and chocolate chips.
  6. Fill Muffin Cups and Add Topping: Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins for a decorative and delicious finish.
  7. Bake and Cool: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins tender and fluffy.
  • Old fashioned oats give a nice texture; quick oats can be used but may result in a softer crumb.
  • Substitute milk with any plant-based milk to make the recipe dairy-free.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • For extra texture, consider adding chopped nuts or dried fruit.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/oatmeal-chocolate-chip-muffins-recipe/