Oatmeal Chocolate Chip Muffins
Start your mornings on a sweet and satisfying note with these Oatmeal Chocolate Chip Muffins, a perfect combination of wholesome and indulgent flavors. Made with hearty old-fashioned rolled oats that soak in milk for extra tenderness, these muffins are infused with a warm hint of cinnamon and a touch of vanilla for a cozy, home-baked essence. Semi-sweet chocolate chips are generously folded into the batter, adding decadent bursts of melted chocolate to every bite. Quick to prepare with just 15 minutes of prep time, these tender, moist muffins are ideal for busy mornings, snacks, or dessert. Bake up a batch and enjoy them warm from the oven or as an on-the-go treat that stays fresh for up to three days. Whether for breakfast or a mid-day pick-me-up, these oatmeal chocolate chip muffins are sure to become a household favorite! Perfect for maximizing breakfast recipe SEO with keywords like "oatmeal muffins," "chocolate chip breakfast recipes," and "easy baked snack ideas."
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon (ground)
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick cooking spray.
In a medium mixing bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Once the oats have soaked, add the egg, melted butter, and vanilla extract to the oat mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter will be thick.
Fold the chocolate chips into the batter, reserving a small handful to sprinkle on top of the muffins later if desired.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If reserved, sprinkle the tops with the remaining chocolate chips.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a bit of melted chocolate is fine).
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm, at room temperature, or store in an airtight container for up to 3 days. Enjoy!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 16.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
