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.
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.