Oatmeal Chocolate Chip Muffins
These warm and delicious oatmeal chocolate chip muffins are easy to make and packed with flavor, perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup milk
- ½ cup unsalted butter (melted)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- ¾ cup chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Combine oats and milk in a bowl. Let them sit for 10 minutes to soften.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In the oat mixture, stir in the melted butter, brown sugar, egg, and vanilla until well combined.
- Slowly fold the dry mixture into the wet ingredients. Stir gently to avoid overmixing.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
Baking
- Bake in the preheated oven for 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow to cool for 5 minutes before serving.
Notes
For best texture, use rolled oats; avoid overmixing to keep muffins light and fluffy. Try mini muffins for a quick snack alternative.