Introduction

Start your day with these delightful Oatmeal Chocolate Chip Breakfast Muffins. They combine hearty oats and sweet chocolate chips for a perfect morning treat that’s both comforting and satisfying.

The image shows a close-up of a split muffin on a white plate. The muffin has two main layers: the outer golden-brown crust with a slightly rough texture and the inside, which is light brown and speckled with melted dark chocolate chunks. The chocolate pieces are unevenly scattered, some melted and glossy, others more solid. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: In a large bowl, combine the flour, rolled oats, sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution.
Step 3: In another bowl, beat the egg, then add the milk, vegetable oil (or melted butter), and vanilla extract. Whisk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Fold in the chocolate chips evenly throughout the batter.
Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.

Tips & Variations

For extra texture, toast the oats lightly before adding them to the batter.
Swap the chocolate chips for dried fruit or nuts for a different flavor profile.
Use whole wheat flour instead of all-purpose to make the muffins a bit heartier and healthier.
If you prefer, substitute the milk with a non-dairy alternative like almond or oat milk.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, microwave for about 15-20 seconds or warm in a toaster oven until heated through.

How to Serve

The image shows a close-up of a chocolate chip muffin that has been split in half, placed on a plain white plate. The muffin has a golden brown, slightly crumbly texture with visible dark chocolate chunks speckled throughout both halves. The top surface is slightly cracked with melted chocolate pieces making it look gooey and rich. The plate rests on a white marbled surface which adds a clean and soft background to the layout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used but they may result in a slightly softer texture in the muffins.

How can I make these muffins gluten-free?

Replace the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free. This substitution works well without sacrificing flavor.

Oatmeal Chocolate Chip Breakfast Muffins Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

Delicious and wholesome Oatmeal Chocolate Chip Breakfast Muffins made with rolled oats, chocolate chips, and a perfect blend of dry and wet ingredients. These muffins are ideal for a quick breakfast or snack, offering a moist texture and a comforting chocolatey flavor.

Author: Bella
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 and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix to keep muffins tender.
Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Do not overmix the batter; this helps keep the muffins light and tender.
For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
You can swap chocolate chips for nuts or dried fruit according to preference.
If you prefer a dairy-free version, use almond, soy, or oat milk and vegetable oil instead of butter.
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 muffins, Homemade muffins