Oatmeal Chocolate Chip Muffins Recipe
These Oatmeal Chocolate Chip Muffins pretend to be healthy, but let’s be honest—they’re just an excuse to eat dessert for breakfast. The oats add fiber, which totally cancels out the chocolate, right? Soft, fluffy, and packed with melty goodness, these muffins make mornings bearable. They come together fast, require zero fancy skills, and disappear even faster. If you’re looking for a sweet, hearty treat with a touch of wholesomeness, this is it. Bake them once, and you’ll start “accidentally” letting bananas overripe just to have an excuse to make them again.
Bestseller #1
Bestseller #2
Bestseller #3
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Soak the oats: Combine oats and milk in a bowl. Let them sit for 10 minutes to soften.
- Prepare dry ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Mix wet ingredients: Stir melted butter, sugar, egg, and vanilla into the oat mixture until well combined.
- Combine everything: Slowly fold the dry mix into the wet ingredients. Stir gently—overmixing leads to tough muffins.
- Add chocolate chips: Stir them in, trying not to eat half the bag in the process.
- Fill the muffin tin: Divide batter evenly, filling each cup about ¾ full.
- Bake: Place in the oven for 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool & enjoy: Let them cool for 5 minutes before devouring. Good luck stopping at just one.
Bestseller #1
Bestseller #2
Bestseller #3
Bestseller #4
Oatmeal Chocolate Chip Muffins Recipe
Moist, fluffy muffins packed with oats and chocolate, these treats strike the perfect balance between wholesome and indulgent.
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Soak the oats: Combine oats and milk in a bowl. Let them sit for 10 minutes to soften.
- Prepare dry ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Mix wet ingredients: Stir melted butter, sugar, egg, and vanilla into the oat mixture until well combined.
- Combine everything: Slowly fold the dry mix into the wet ingredients. Stir gently—overmixing leads to tough muffins.
- Add chocolate chips: Stir them in, trying not to eat half the bag in the process.
- Fill the muffin tin: Divide batter evenly, filling each cup about ¾ full.
- Bake: Place in the oven for 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool & enjoy: Let them cool for 5 minutes before devouring. Good luck stopping at just one.
Notes
Nutritional Values (Per Muffin)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Muffin)
- Iron: 6%
- Calcium: 5%
- Potassium: 7%
- Magnesium: 4%
- Vitamin B6: 3%
Tips for Extra Flavor
- Swap half the chocolate chips for walnuts for added crunch.
- Use dark chocolate for a richer taste and less guilt.
- Sprinkle a little raw sugar on top for a crisp muffin top.
- Add a pinch of nutmeg for extra warmth in flavor.
