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
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 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
