Description
Delicious oatmeal chocolate chip muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup (90g) old fashioned oats
- 1 cup (240ml) milk
- 1/2 cup (120ml) oil
- 1 large egg
- 2/3 cup (130g) light brown sugar
- 21/2 teaspoons vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 11/2 teaspoon cinnamon
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips, divided
Instructions
- Preheat Your Oven: Start by preheating your oven to 350 degrees F. You’ll know it’s ready when you smell that warm, inviting air filling your kitchen. This step sets the stage for your muffins to rise just right, so do not skip it!
- Mix The Batter: Whisk together the wet ingredients until it is all smooth and blend them with the dry ingredients. You want a nice, combined mixture without lumps, but overmixing can lead to dense muffins. The batter should feel thick and sticky yet pourable.
- Fold In The Chips: Gently fold the chocolate chips into your batter until evenly distributed. This is where those sweet pockets of chocolate get cozy with the oatmeal. Just be careful not to stir too aggressively or your muffins will lose their fluffiness!
- Fill The Muffin Cups: Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. You want them to rise without overflowing, so do not go crazy overfilling. A little space helps them bake evenly and not spill over.
- Bake Until Golden: Pop those muffins in the oven and bake for about 20 to 22 minutes. You will know they are done when they have puffed up and are lightly golden on top. Trust that timer; opening the oven door can let cold air in and ruin that rise!
- Cool & Enjoy: Once baked, take the muffins out and let them cool in the pan for a few minutes before transferring them to a wire rack. This will help them set without getting too moist on the bottom. You will want to let them cool a bit before diving in—trust me, they are better warm!
Notes
- Store in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 2 months.
- If your muffins overflowed, fill the muffin cups only 2/3 full to avoid any mess.
- When checking for doneness, insert a toothpick into the center; it should come out clean for perfectly baked muffins.
- For a softer texture, soak the oats in milk for at least 15 minutes before mixing them into the batter.
- If you notice dense muffins, avoid overmixing the batter; just combine until ingredients are moistened.
- When baking, keeping the oven door closed helps retain heat, ensuring muffins rise nicely without deflating.
- To reheat, place muffins in a microwave for about 10-15 seconds, or in an oven preheated to 350 degrees F for about 5-8 minutes until warmed through.
- Serve with a side of fresh fruit. Pair with yogurt for added protein. Enjoy alongside a cup of coffee or tea.
- Add chopped nuts for a crunchy texture. Incorporate dried fruit for added sweetness. Use different types of chocolate chips for varied flavor.
- Use old-fashioned rolled oats, as instant oats will not work well. You can substitute milk with any plant-based milk but make sure it is unsweetened. For brown sugar, granulated sugar works as a substitute. For vanilla extract, you can use vanilla paste in equal amounts. Chocolate chips can also be swapped with white chocolate or butterscotch morsels.
Nutrition
- Serving Size: 1 muffin
- Calories: 282
- Sugar: 17g
- Sodium: 162mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg