Start your day with the comforting flavors of Oatmeal Chocolate Chip Muffins, where the heartiness of oats meets the richness of chocolate in a deliciously tender breakfast treat.
This is an easy recipe for homemade muffins with rich chocolate chips perfect for any time of year.
These oatmeal chocolate chip muffins are flavorful, moist, and the perfect breakfast muffins. Like these oatmeal chocolate chip cookies, they're sure to become a family favorite.
Check out these Kodiak Cakes Muffins, these easy muffins are made with bananas and have pecans mixed into the batter.
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Ingredients in Oatmeal Chocolate Chip Muffins
Simple ingredients are needed to make these delicious muffins:
- ground nutmeg
- vanilla extract - The vanilla extract adds a subtle sweetness and depth of flavor.
- baking powder
- baking soda
- salt
- all purpose flour
- ground cinnamon
- quick cooking oats
- milk - Choose your preferred milk; regular, almond milk, or another dairy-free alternative will work fine.
- vegetable oil
- light brown sugar
- large eggs - You can substitute a flax egg or applesauce if you wish to make them egg-free.
- semisweet chocolate chips - Semi-sweet or dark chocolate chips work best in this recipe.
See the recipe card for the full ingredient amounts and the complete directions.
How to Make Oatmeal Chocolate Chip Muffins
Preheat the oven to 425ºF, line a muffin tin with paper liners, and set aside.
In a medium bowl, combine the quick oats, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat the vegetable oil with the light brown sugar until combined using an electric mixer.
Stir in the vanilla extract and beat in the eggs one at a time until incorporated.
Slowly mix the dry ingredients into the wet ingredients while alternating with the milk.
Stir until the muffin batter is moistened and allow the muffin batter to sit for 5 minutes.
Gently stir the semisweet chocolate chips into the batter, distributing them evenly.
Either use a cookie scoop or spoon batter evenly among the prepared liners.
Sprinkle additional oats and chocolate chips on top of the batter if desired.
Bake in the preheated oven preheated to 425ºF for 7 minutes.
Reduce the oven temperature to 350ºF and continue baking for 13 to 15 minutes. (Do not open the oven door.)
Check the center of a muffin with a toothpick to check for doneness.
Allow the muffins to cool in the muffin pan for 10 minutes before transferring them to a wire rack to cool completely.
How to Store Muffins
For the best results and quality for your muffins, let them cool completely before wrapping and storing them. Storing warm muffins will cause them to get soggy due to the condensation build up in the container.
Once the muffins are at room temperature, place them in an airtight container to prevent air exposure and to lock in freshness.
For short term storage, keep them at room temperature for up to 5 days.
For longer storage, these oatmeal chocolate muffins can be frozen for up to 3 months when stored properly. Let them come to room temperature, place them in freezer safe bag and place the bag in a freezer safe container that has been labeled and dated. This method of doubling the container will help lock out the freezer elements and keep your muffins fresh until ready to eat.
Wrap the muffins individually if you plan to take just a few out at a time.
When ready to enjoy, allow the muffins to come to room temperature for a few hours, or use the microwave to heat them.
Special Tips and Tricks
Making delicious oatmeal chocolate chip muffins requires attention to detail. Here are some tips and tricks that will ensure your muffins turn out moist, fluffy, and full of flavor.
Oats substitution: Quick oats are used in this muffin recipe but old-fashioned oats can be used instead. If using old fashioned oats, allow the muffin batter to sit for an additional 5 minutes before baking to allow the oats to absorb some of the liquid. Allowing this time will produce tender results.
Mixing the batter: Avoid overmixing the batter for the best results. Overmixing results in dense and dry muffins. Only mix until the ingredients are incorporated and moistened.
Filling the muffin cups: A cookie scoop is a great way to evenly divide the muffin batter among the paper liners.
Bakery Style Muffins: Preheat your oven to 425°F, and bake the muffins for 7 minutes before lowering the oven temperature. After 7 minutes, reduce the oven temperature to 350ºF and continue baking for an additional 13 to 15 minutes. This will create big muffin tops just like the bakery. Don't open the oven however, it will cause the muffins to fall.
Garnish: Sprinkle some quick oats and extra chocolate chips onto the top of the batter and gently press down to make them stick. This will give more texture and presentation to the muffins.
Customization: You can easily customize the recipe by substituting or adding other mix-ins, such as nuts, dried fruit such as cranberries, or different types of chocolate chips like dark chocolate chips.
Frequently Asked Questions
What is the best way to make moist oatmeal chocolate chip muffins?
To make moist oatmeal chocolate chip muffins, vegetable oil instead of butter is a great start. It will create richness in the recipe and will also provide moisture. The brown sugar in this oatmeal chocolate chip muffin recipe provides a caramel flavor and makes the muffins chewier.
How can I make healthy oatmeal chocolate chip muffins?
To make healthier oatmeal chocolate chip muffins, consider swapping out some ingredients for healthier options. You can use whole wheat flour instead of all-purpose flour, substitute apple sauce or mashed bananas for the eggs, and use dark chocolate chips instead of semisweet chocolate chips.
Reducing the amount of sugar or using more health-conscious varieties will help make them healthier as well. Keep in mind, that swapping out the ingredients will alter the overall flavor of the recipe.
What are some tasty variations of oatmeal chocolate chip muffin recipes?
Some tasty variations of oatmeal chocolate chip muffin recipes include mixing in dried fruits like raisins, cranberries, or even dried cherries. Walnuts, pecans, or almonds can be added for extra crunch and for a nutty flavor. Give these chocolate chip oatmeal muffins a warm flavor by adding spices such as cinnamon, nutmeg, or ginger.
What can I use as a substitute for milk in oatmeal chocolate chip muffins?
Almond milk, soy milk, or oat milk are good substitutions for regular milk in this muffin recipe. Use the same ratio as you would for regular milk.
What causes dryness in oatmeal muffins and how can it be prevented?
Dryness in oatmeal muffins can be caused by overmixing the batter and by overbaking the muffins. A trick to produce tender and moist muffin results is to allow the oats to sit in the batter for a few minutes before baking them. This allows the oats to soften and absorb some of the liquid and flavors before baking.
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📖 Recipe
Oatmeal Chocolate Chip Muffins
Start your day with the comforting flavors of Oatmeal Chocolate Chip Muffins, where the heartiness of oats meets the richness of chocolate in a deliciously tender breakfast treat.
Ingredients
- ⅓ cup vegetable oil
- ¾ cup light brown sugar
- 2 large eggs
- ¼ teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 ¼ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups quick oats
- 1 cup milk
- 1 ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 425ºF, line a muffin tin with paper liners, and set aside.
- In a medium bowl, combine the quick oats, all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the vegetable oil with the light brown sugar until combined using an electric mixer.
- Stir in the vanilla extract and beat in the eggs one at a time until incorporated.
- Slowly mix the dry ingredients into the wet ingredients while alternating with the milk.
- Stir until the muffin batter is moistened and allow the muffin batter to sit for 5 minutes.
- Gently stir the semisweet chocolate chips into the batter, distributing them evenly.
- Either use a cookie scoop or spoon batter evenly among the prepared liners.
- Sprinkle additional oats and chocolate chips on top of the batter if desired.
- Bake in the preheated oven preheated to 425ºF for 7 minutes.
- Reduce the oven temperature to 350ºF and continue baking for 13 to 15 minutes. (Do not open the oven door.)
- Check the center of a muffin with a toothpick to check for doneness.
- Allow the muffins to cool in the muffin pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Do not open the oven door while baking the muffins or while adjusting the temperature. It will cause the muffin tops to fall.
Starting at a higher oven temperature and reducing it after 7 minutes allows the muffin tops to puff up and create big muffin tops.
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Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 305Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 324mgCarbohydrates: 42gFiber: 3gSugar: 24gProtein: 5g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
