If you’ve been searching for a comforting, delicious treat that feels like a warm hug in muffin form, you’re going to adore this Oatmeal Chocolate Chip Muffins Recipe. It beautifully combines hearty oats with melty chocolate chips, resulting in a moist, tender bite that’s perfect for breakfast, a snack, or anytime you need a little sweet boost. The cinnamon adds a cozy spice note that makes these muffins smell and taste like home with every bite.
Ingredients You’ll Need
Gathering simple pantry staples is all it takes to whip up these scrumptious muffins. Each ingredient plays a key role in balancing flavors, textures, and colors to create that perfect bite you’ll crave repeatedly.
- Old-fashioned oats: Adds a chewy texture and hearty fiber that balances the sweetness.
- Milk (dairy or non-dairy): Hydrates the oats and keeps the muffins moist.
- All-purpose flour: The base that gives structure and a tender crumb.
- Granulated sugar: Sweetens without overpowering, ensuring lightness.
- Packed brown sugar: Adds a deep, caramel-like richness and moisture.
- Baking powder: Essential leavening agent for fluffy muffins.
- Baking soda: Works with the acid in brown sugar for perfect rise.
- Salt: Enhances all the flavors beautifully.
- Ground cinnamon: Brings warmth and a classic spice dimension.
- Vegetable oil: Keeps muffins tender and rich without heaviness.
- Large egg: Provides structure and helps bind ingredients together.
- Pure vanilla extract: Adds a sweet aroma and depth of flavor.
- Semi-sweet chocolate chips: The star ingredient that provides pockets of melty, sweet surprise.
How to Make Oatmeal Chocolate Chip Muffins Recipe
Step 1: Soak the Oats
Start by combining your oats and milk in a bowl. Let them soak for about 10 minutes; this step softens the oats so they blend seamlessly into the batter, giving your muffins that lovely tender texture without any grit.
Step 2: Mix Dry Ingredients
In a separate large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Mixing these dry ingredients ensures even distribution of the leavening agents and spices so your muffins rise beautifully every time.
Step 3: Combine Wet Ingredients
Whisk the vegetable oil, egg, and vanilla extract into the soaked oats mixture until smooth. This combination adds moisture and richness, creating the perfect batter base for your muffins.
Step 4: Bring It All Together
Pour the wet oat mixture into the dry ingredients and gently fold just until combined. Overmixing can make muffins tough, so keep it light and easy. Then, fold in the chocolate chips to spread those melty pockets throughout your batter.
Step 5: Bake to Perfection
Divide the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 375°F for 18-20 minutes, or until a toothpick comes out clean and the tops are golden brown with that irresistible slightly crisp edge.
How to Serve Oatmeal Chocolate Chip Muffins Recipe
Garnishes
While these muffins are wonderful as-is, a light dusting of powdered sugar or a dollop of butter melting on top elevates them to something truly special. For extra flair, sprinkle a few more chocolate chips or oats on each muffin before baking for an inviting finish.
Side Dishes
Pairing your oatmeal chocolate chip muffins with fresh seasonal fruit or a smear of cream cheese can turn them into a more substantial breakfast or snack. A hot cup of coffee, tea, or even a cold glass of milk complements their rich, comforting flavors perfectly.
Creative Ways to Present
Serve these muffins warm in a charming basket lined with a colorful napkin for a casual brunch. For a party, arrange them on a tiered dessert tray alongside other bite-sized treats. You can even slice them horizontally and add a spread of nut butter or jam for a delightful twist.
Make Ahead and Storage
Storing Leftovers
These muffins stay fresh at room temperature for up to two days when stored in an airtight container. If you want to keep them moist and fluffy a little longer, refrigerate them for up to a week, bringing them to room temperature or gently warming before serving.
Freezing
To enjoy these muffins any time, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag. They’ll keep their flavor and texture for up to three months. Just thaw at room temperature or gently warm before eating.
Reheating
Warm refrigerated or frozen muffins in the oven at 325°F for about 10 minutes, or pop them in the microwave for 15-20 seconds. This quick reheating refreshes their softness and reactivates that tantalizing chocolate chip melt.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats can be substituted, but the texture of the muffins might be slightly softer and less chewy. Old-fashioned oats give the best texture for this recipe.
Is it possible to make these muffins gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend that includes a binding agent. The oats should also be certified gluten-free to avoid cross-contamination.
Can I use a different type of chocolate?
Absolutely. You can use dark chocolate, milk chocolate, or even white chocolate chips depending on your preference. Just keep the amount the same for balanced sweetness.
How do I make the muffins less sweet?
Reducing the granulated and brown sugar slightly will work, but keep in mind the chocolate chips add sweetness. You can also try semi-sweet or dark chocolate chips for a less sweet flavor.
Can I add nuts or dried fruit?
Yes, adding chopped nuts or dried fruit like cranberries or raisins can add wonderful texture and flavor. Just fold them in with the chocolate chips before baking.
Final Thoughts
There’s something incredibly satisfying about baking a batch of these Oatmeal Chocolate Chip Muffins Recipe and filling your home with their warm, inviting aroma. Each muffin delivers a perfect balance of wholesome oats, cinnamon spice, and rich chocolate chips that feel like comfort wrapped in a golden crumb. Give this recipe a try and treat yourself to a bite of happiness—you won’t regret it!
Print
Oatmeal Chocolate Chip Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and moist oatmeal chocolate chip muffins made with wholesome oats, warm cinnamon, and sweet semi-sweet chocolate chips. Perfect for breakfast or a tasty snack, these muffins combine classic flavors with a soft, tender crumb.
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 Oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining it with paper muffin cups for easy removal.
- Soak Oats: In a small bowl, combine the old-fashioned oats with the milk and let it soak for about 10 minutes. This softens the oats and helps keep the muffins moist.
- Combine 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 mixed.
- Mix Wet Ingredients: In a separate bowl, beat together the vegetable oil, egg, and vanilla extract until smooth.
- Combine Mixtures: Add the soaked oats (including any remaining milk) and the wet ingredient mixture to the dry ingredients. Stir just until combined; be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full for best rise.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute non-dairy milk such as almond, soy, or oat milk to make these muffins dairy-free.
- For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
