Description
These Oatmeal Chocolate Chip Muffins are a delightful breakfast or snack treat combining the hearty texture of old-fashioned oats with sweet semi-sweet chocolate chips. Moist and flavorful, these muffins feature a perfect balance of cinnamon spice and sweetness making them ideal for any time of the day.
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) and line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Soak Oats: In a medium bowl, combine the old-fashioned oats and milk. Let the mixture soak for about 10 minutes to soften the oats, which helps create a tender texture in the muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, egg, and vanilla extract until smooth and well blended.
- Combine Mixtures: Add the soaked oats mixture and wet ingredient mixture to the bowl of dry ingredients. Stir gently until just combined; do not overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Notes
- Substitute non-dairy milk such as almond or oat milk to make these muffins dairy-free.
- For a nuttier flavor, try adding chopped walnuts or pecans along with the chocolate chips.
- Do not overmix the batter as it can make the muffins tough.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
