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
Scale
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.
