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
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 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.
