Description
These Oatmeal Chocolate Chip Muffins are a delicious and wholesome breakfast treat packed with old-fashioned oats, sweet chocolate chips, and a hint of cinnamon. Soft and moist with a perfect crumb, they are easy to make and perfect for a quick morning bite or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup milk
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Soak Oats: In a medium bowl, combine the old-fashioned rolled oats and milk, allowing them to soak for 10 minutes to soften for better texture in the muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: Stir the melted unsalted butter, large egg, and vanilla extract into the oat and milk mixture until well combined and homogeneous.
- Mix Batter: Pour the wet ingredients into the bowl with dry ingredients and stir gently just until combined; avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the batter for bursts of chocolate in every bite.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- You can substitute mini chocolate chips for regular semisweet ones for a more delicate chocolate distribution.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
- For a healthier twist, replace half the all-purpose flour with whole wheat flour or use coconut sugar instead of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
