If you’re craving a muffin that feels like a warm hug in every bite, you have to try this Oatmeal Chocolate Chip Muffins Recipe. These muffins perfectly blend hearty old-fashioned oats with melty semi-sweet chocolate chips, creating a delightful texture and a comforting, lightly sweet flavor. Not only are they incredibly easy to make, but they also strike a beautiful balance of wholesome ingredients and classic indulgence, making them a favorite for breakfast, snack time, or a cozy treat anytime.
Ingredients You’ll Need
Every ingredient in this Oatmeal Chocolate Chip Muffins Recipe plays an essential role, contributing to the perfect moistness, texture, and warmth of flavor. From the nutty oats to the fragrant cinnamon and the rich chocolate chips, each component is simple yet powerful in making these muffins truly special.
- Old-fashioned rolled oats: Adds a hearty texture and boosts fiber for a wholesome bite.
- Milk: Hydrates the oats and keeps the batter moist without heaviness.
- All-purpose flour: Provides structure and tender crumb to the muffins.
- Whole wheat flour: Adds a nutty depth and extra nutrients for a wholesome boost.
- Brown sugar (packed): Brings natural sweetness and a hint of caramel flavor.
- Baking powder: Ensures the muffins rise beautifully and stay fluffy.
- Baking soda: Works with acidity to make muffins light and tender.
- Salt: Balances sweetness and enhances all the flavors.
- Ground cinnamon: Infuses warmth and a touch of spice for cozy comfort.
- Eggs: Bind everything together and add richness.
- Melting coconut oil or vegetable oil: Keeps muffins moist and tender without greasiness.
- Vanilla extract: Elevates the overall flavor with a sweet fragrance.
- Semi-sweet chocolate chips: Provide pockets of melty, luscious chocolate in every bite.
How to Make Oatmeal Chocolate Chip Muffins Recipe
Step 1: Prepare the oats and dry ingredients
Start by soaking the old-fashioned rolled oats in milk for about 10 minutes. This softens the oats, ensuring they blend seamlessly into the muffins without any chewiness that feels out of place. Meanwhile, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, mixing all the dry ingredients so they’re well incorporated.
Step 2: Combine wet ingredients and oats
In a separate bowl, beat the eggs, then whisk in the melted coconut oil (or vegetable oil) and vanilla extract. Add the soaked oats with their milk to this wet mixture and stir gently. This ensures the oats are perfectly hydrated and infused with the flavors from the vanilla and oil.
Step 3: Mix wet and dry ingredients
Pour the oat-enriched wet ingredients into the bowl with the dry ingredients. Stir just until combined—be careful not to overmix, as this can lead to dense muffins. The batter will be thick but should come together smoothly enough to scoop.
Step 4: Fold in chocolate chips and prepare to bake
Gently fold semi-sweet chocolate chips into the batter, making sure they’re evenly dispersed for delightful bursts of chocolate in each muffin. Divide the batter evenly into a prepared muffin tin lined with paper liners or lightly greased, filling each cup about three-quarters full. This allows room for the muffins to rise without spilling over.
Step 5: Bake to perfection
Bake the muffins in a preheated oven at 375°F (190°C) for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for the best texture and flavor.
How to Serve Oatmeal Chocolate Chip Muffins Recipe
Garnishes
For a simple upgrade, sprinkle a few extra chocolate chips or a light dusting of cinnamon sugar on top of the muffins just before baking. Right after baking, you can brush the tops with a little melted butter or honey for a shiny, inviting finish that enhances the flavor and adds a touch of sweetness.
Side Dishes
These muffins pair wonderfully with fresh fruit like berries or sliced apples, which add brightness and contrast to their rich, comforting flavors. For a heartier breakfast or brunch, serve alongside scrambled eggs or a creamy yogurt parfait for a balanced and satisfying meal.
Creative Ways to Present
Serve your Oatmeal Chocolate Chip Muffins Recipe in a rustic basket lined with a colorful napkin, perfect for a cozy morning gathering. You could also slice a muffin in half and spread with cream cheese or nut butter, turning them into a delightful snack or light lunch with a fun twist.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days. Keeping them tightly sealed preserves their moist texture and prevents the chocolate chips from drying out.
Freezing
These muffins freeze beautifully. Wrap them individually in plastic wrap or foil and place in a freezer-safe bag to store for up to 2 months. When you want a quick treat, just thaw overnight in the fridge or at room temperature.
Reheating
To enjoy your muffins warm, reheat them in the microwave for about 15 seconds or in a toaster oven at 350°F for 5–7 minutes. This will revive their soft crumb and melty chocolate, making each bite just as comforting as the first time.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can work in a pinch, old-fashioned rolled oats provide a better texture and hold up well during baking without becoming too mushy. They give these muffins that signature chewy bite you want.
Is it okay to substitute all-purpose flour for whole wheat flour?
Yes, you can replace whole wheat flour with all-purpose for a lighter texture, but you’ll miss out on the nutty flavor and extra fiber that whole wheat adds. Using a mix of both keeps the muffins hearty yet tender.
Can I use dairy-free milk for this recipe?
Absolutely! Almond milk, soy milk, or oat milk all work wonderfully to soak the oats and keep the muffins moist without compromising flavor.
How do I make these muffins vegan?
To make a vegan Oatmeal Chocolate Chip Muffins Recipe, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk and dairy-free chocolate chips. Also, choose coconut oil or another plant-based oil to keep it fully vegan.
What’s the best way to prevent the chocolate chips from sinking?
Lightly tossing the chocolate chips in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom, ensuring every muffin has perfect chocolate distribution.
Final Thoughts
This Oatmeal Chocolate Chip Muffins Recipe is truly one of those joyful treats to bake again and again. They are simple, nourishing, and packed with warmth and sweetness that feels like a little piece of happiness with every bite. Whether you’re making them for your family breakfast or bringing them to a brunch with friends, these muffins are sure to become a beloved favorite. Trust me, once you try them, you’ll want to keep this recipe close for all those cozy mornings ahead!
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
- Diet: Vegetarian
Description
These Oatmeal Chocolate Chip Muffins are a delightful and wholesome breakfast treat, combining hearty oats with sweet chocolate chips for a perfect balance of flavors and textures. They’re easy to make, packed with nutritious ingredients, and ideal for a grab-and-go morning meal or snack.
Ingredients
Wet Ingredients
- 1 cup milk
- 2 large eggs
- â…“ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup brown sugar (packed)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Soak Oats. In a small bowl, combine the old-fashioned rolled oats with the milk. Allow the mixture to soak for about 10 minutes, softening the oats and integrating flavors.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients. In a separate bowl, whisk the eggs, melted coconut or vegetable oil, and vanilla extract together until smooth. Then stir in the soaked oats with their milk, mixing until combined.
- Combine Wet and Dry Mixtures. Pour the wet mixture into the dry ingredients and gently mix until just combined, being careful not to overmix to ensure tender muffins.
- Add Chocolate Chips. Fold the semi-sweet chocolate chips into the batter evenly, distributing them throughout without overworking the batter.
- Fill Muffin Cups. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins. 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 fully cooked.
- Cool the Muffins. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam.
Notes
- For a more even chocolate distribution, use mini chocolate chips instead of regular-sized ones.
- Add chopped nuts like walnuts or dried fruit such as raisins to vary the texture and flavor.
- These muffins freeze well for up to 2 months; simply thaw before serving.
