If you’re on the hunt for a comforting treat that pairs wholesome oats with the irresistible allure of melted chocolate, this Oatmeal Chocolate Chip Muffins Recipe will quickly become your go-to. These muffins have a perfect balance of chewy oats and soft, tender crumb with bursts of sweet chocolate in every bite. Whether you want something for breakfast, an afternoon snack, or a delightful addition to your brunch table, these muffins bring joy and warmth in every mouthful. Get ready to fill your kitchen with the cozy scent of cinnamon, chocolate, and baked oats that will make everyone ask for more.
Ingredients You’ll Need
Getting the ingredients together for this recipe is wonderfully straightforward. Each component plays a crucial role, from the oats providing hearty texture to the cinnamon adding a warm spice note, and, of course, the chocolate chips delivering pockets of melty goodness.
- Old-fashioned oats: They add chewiness and fiber, making the muffins more satisfying.
- Milk (dairy or non-dairy): Helps create a moist batter and tender crumb.
- All-purpose flour: Provides structure and the perfect base for the muffins.
- Granulated sugar: Sweetens the muffins evenly without overpowering.
- Brown sugar: Adds a subtle caramel depth to the flavor and moisture.
- Baking powder: Gives your muffins a lovely rise and fluffiness.
- Baking soda: Works with the acid from brown sugar to help the leavening process.
- Salt: Enhances all the flavors so nothing tastes flat.
- Ground cinnamon: Infuses a warm spice that pairs beautifully with chocolate.
- Vegetable oil: Keeps the muffins moist and tender longer than butter.
- Large egg: Binds ingredients and adds richness to the batter.
- Pure vanilla extract: Rounds out the flavors with a sweet, floral note.
- Semi-sweet chocolate chips: Provide sweet melty spots of chocolate in every bite.
How to Make Oatmeal Chocolate Chip Muffins Recipe
Step 1: Prepare the oats and milk mixture
Start by mixing the old-fashioned oats with your choice of milk. Let them soak for about 10 minutes. This step softens the oats and creates a creamy base, ensuring the muffins are moist and full of oat flavor rather than dry or gritty.
Step 2: Combine 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 combination ensures your muffins will rise perfectly and have a balanced sweetness with a generous hint of spice.
Step 3: Mix wet ingredients
In another bowl, whisk the vegetable oil, egg, and vanilla extract until smooth. Then, add the oat and milk mixture to this wet blend, ensuring everything is well combined before adding to dry ingredients.
Step 4: Bring the batter together
Pour the wet ingredients into the bowl with dry ingredients. Gently fold the mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine and will keep your muffins tender.
Step 5: Add the chocolate chips
Gently fold in the semi-sweet chocolate chips. Resist the temptation to stir too vigorously; you want those pockets of chocolate to remain slightly intact to surprise you as you bite into the muffins.
Step 6: Bake to perfection
Divide the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden on top and irresistibly fragrant once they come out of the oven.
How to Serve Oatmeal Chocolate Chip Muffins Recipe
Garnishes
Sprinkle some extra oats or chocolate chips on top of the muffins before baking for a pretty, rustic look. After baking, a light dusting of powdered sugar can add a touch of elegance and sweetness, making each serving feel special.
Side Dishes
Pair these muffins with a creamy yogurt parfait topped with fresh berries or a smooth cup of coffee or tea. Their sweet and hearty nature complements morning or afternoon drinks perfectly, elevating your snack or breakfast experience.
Creative Ways to Present
Turn them into mini muffin sandwiches by slicing each muffin horizontally and adding a dollop of whipped cream or nut butter. Another fun idea is to serve them alongside a warm bowl of cinnamon-spiced applesauce for a comforting fall-inspired treat.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your muffins in an airtight container at room temperature for up to three days. This keeps them soft and delicious, ready for a quick snack or breakfast on busy mornings.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap or place them in a freezer bag to keep freezer burn at bay. They can stay fresh for up to three months, making them perfect for meal prep or last-minute treats.
Reheating
To warm frozen or refrigerated muffins, simply microwave them for 15 to 20 seconds or pop them in a toaster oven for a few minutes. This brings back their fresh-baked softness and revives the melty chocolate chips perfectly.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats are more finely processed and will result in a softer, less chewy texture. If you prefer that, quick oats work fine, but old-fashioned oats retain their shape better and add more texture to the muffins.
Do I have to use vegetable oil or can I substitute with butter?
Butter can definitely be used instead of vegetable oil. It will add a richer flavor but keep in mind the texture might be slightly different, possibly a bit denser or less moist.
Can I make these muffins gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend in place of all-purpose flour and ensure your oats are certified gluten-free. This swap keeps the recipe accessible while preserving the delicious taste.
How can I make the muffins less sweet?
Simply reduce the granulated and brown sugar by up to half to suit your palate. Keep in mind that this will affect the color and softness slightly but can be a great way to enjoy a more subtle flavor.
Is it okay to add nuts or dried fruit?
Absolutely! Chopped walnuts, pecans, or dried cranberries or raisins add wonderful texture and flavor variations. Just fold in about 1/2 cup along with the chocolate chips in Step 5.
Final Thoughts
There’s something undeniably comforting about a warm, fresh muffin studded with chewy oats and melting chocolate, and this Oatmeal Chocolate Chip Muffins Recipe delivers just that in every bite. Whether you’re feeding a crowd or sneaking a quiet moment for yourself, these muffins are a delightful way to brighten your day. So grab your ingredients, roll up your sleeves, and make your kitchen smell like happiness today!
Print
Oatmeal Chocolate Chip Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Oatmeal Chocolate Chip Muffins are a delightful combination of hearty oats and sweet chocolate chips, perfect for breakfast or a snack. Moist, fluffy, and easy to make, they blend wholesome ingredients with a touch of cinnamon and vanilla for a comforting treat everyone will love.
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 the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
- Soak the Oats: In a medium bowl, combine the old-fashioned oats and milk. Let them soak for about 10 minutes to soften the oats and create a creamy base for the muffins.
- 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 evenly combined.
- Combine Wet Ingredients: In a separate small bowl, beat together the vegetable oil, large egg, and pure vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Add the soaked oats and milk mixture along with the wet ingredients to the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make the muffins tough.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 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 pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use either dairy or non-dairy milk depending on preference or dietary needs.
- Do not overmix the batter to keep muffins tender and fluffy.
- You can substitute semi-sweet chocolate chips with dark chocolate or dairy-free chips if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For added texture, try sprinkling oats or a cinnamon sugar mix on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
