Description
Delight in these moist and tender Oatmeal Chocolate Chip Muffins, a perfect breakfast or snack option combining hearty oats with sweet chocolate chips. These muffins are easy to make and offer a comforting blend of cinnamon and vanilla flavors.
Ingredients
Scale
Muffin Base
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 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
- 1/3 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 prepare a muffin tin by either greasing it or lining it with paper muffin cups.
- Soak Oats: In a small bowl, mix the old-fashioned oats with the milk and let them soak for about 10 minutes to soften the oats, which helps improve the muffin texture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, egg, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the soaked oats and milk mixture, stirring lightly. Then pour this combined wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing 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 tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- You can substitute the milk with any plant-based milk to make these muffins dairy-free.
- For a nuttier texture, add chopped nuts like walnuts or pecans along with the chocolate chips.
- To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
