Oatmeal Chocolate Chip Breakfast Muffins Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth.
- 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.
- Add Chocolate Chips: Fold in the chocolate chips carefully to evenly distribute them throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- 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.
- 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
