Oatmeal Chocolate Chip Breakfast Muffins Recipe

These Oatmeal Chocolate Chip Breakfast Muffins are a delightful way to start your day with a balance of wholesome oats and sweet chocolate. They’re easy to make and perfect for busy mornings or a grab-and-go snack.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the 12 muffin cups.
7. Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon to the dry ingredients.
• Try substituting half the chocolate chips with chopped nuts or dried fruit for a different texture.
• Use whole wheat flour for a heartier, more nutritious muffin.
• Do not overmix the batter to keep the muffins tender and light.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months and thaw at room temperature or warm in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can substitute dairy milk with plant-based milks such as almond, soy, or oat milk without affecting the recipe significantly.

Can I make these muffins ahead of time?

Absolutely. You can prepare the batter the night before, keep it covered in the refrigerator, and bake fresh muffins in the morning for best results.

Oatmeal Chocolate Chip Breakfast Muffins Recipe

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★★★★★

5 from 112 reviews

Delicious and wholesome Oatmeal Chocolate Chip Breakfast Muffins that combine the heartiness of rolled oats with the sweet indulgence of chocolate chips. Perfect for a quick breakfast or a tasty snack, these muffins are moist, fluffy, and easy to make with simple pantry ingredients.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; some lumps are okay to maintain muffin tenderness.
5. Add Chocolate Chips: Fold in the chocolate chips carefully to evenly distribute them throughout the batter.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they are fully baked.
8. Cool: Let the muffins cool in the muffin tin for a few minutes to firm up, then transfer to a wire rack to cool completely before serving.

Notes

• For dairy-free option, substitute milk with almond or oat milk and use vegetable oil instead of butter.
• Do not overmix the batter to keep muffins tender and light.
• You can swap chocolate chips with dried fruit or nuts for variety.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, quick breakfast