These chocolate chip oatmeal muffins are wonderfully moist and perfectly sweet. And while they’re pretty big and dense, they’re also super soft and fluffy.
They’re the ultimate breakfast on the go. Plus, they’re so easy to make that you’ll have them ready in no time.
But what exactly makes these chocolate chip oatmeal muffins better than other chocolate chip muffins? Easy! It’s the oatmeal!
Easy Chocolate Chip Oatmeal Muffins Recipe
Chocolate chip muffins are always a hit in my house. But the combo of chocolate chips and rolled oats in these makes them even better.
They’re sweeter, chewier, and more decadent than your average chocolate chip muffin. And best of all, they’re secretly kind of healthy.
The oats provide added flavor and a nice chew to the crumb, along with extra fiber and protein.
That means you can enjoy the taste AND feel good about feeding the kids on your way out the door.
Here’s what you’ll need for these delicious, somewhat healthy muffins:
- Butter. People often use oil for moisture in muffins, but I think butter tastes better. It’s rich and fatty, ensuring every bite is soft. That said, you can substitute oil at a 1-to-1 ratio.
- Brown sugar. Brown sugar contains molasses, giving these muffins a tasty caramel flavor and added moisture to boot.
- Egg. The binding agent. You can swap it out for a substitute (like flax or mashed banana), but that will change the structure.
- Flour. The base of the batter that gives it structure. I use all-purpose, but you can also use wheat flour for healthier muffins.
- Baking powder and soda. A mix of both leavening agents ensures the batter rises to tall, fluffy, perfectly domed muffins.
- Salt. All baked goods need something salty to balance out the sweetness.
- Applesauce. A healthy way to add moisture to baked goods. Feel free to use mashed banana, sweet potato, pumpkin, or any other fruit puree in its place.
- Rolled oats. For the best texture, go for rolled oats, not instant. The latter won’t hold up under all that liquid.
- Chocolate chips. I use semi-sweet chocolate because I don’t like my muffins too sweet, but you do you. Heck, use peanut butter or butterscotch chips if you like!
How to Make Chocolate Chip Oatmeal Muffins
If you’ve made muffins before, this won’t be anything new to you. And if you’ve baked anything before, it’ll be a breeze.
Of course, it’s so easy, anyone can whip up a batch. Just remember to be gentle with the batter!
Here’s how it’s done:
1. Prepare the oven and the pan. Preheat the oven to 350 degrees Fahrenheit, then prep your muffin tin.
If you like muffins with a slight crust, grease the tin with butter and nix the liners. If you prefer them soft in and out, line the cavities with cupcake liners.
2. Cream the butter and sugar until light and fluffy. This baking process calls for beating together the softened butter and sugar with an electric mixer for several minutes.
Its purpose is to introduce air into the mixture. Doing so turns the batter into incredibly light, airy, and fluffy muffins when baked.
Once the mixture becomes light and fluffy, beat in the egg.
3. Combine the dry ingredients. Sift the flour, baking powder, baking soda, and salt in a separate bowl. This ensures the ingredients are distributed evenly.
4. Combine the wet and dry ingredients by hand. Alternately pour the dry ingredients and applesauce to the bowl of creamed butter and sugar.
I use about 1/3 at a time, but you don’t need to be overly precise. After each addition, gently mix with a spatula until mostly combined.
After the last addition, stir until just a few streaks of flour remain, add the oats and chocolate, then gently combine.
5. Fill the muffin tin and bake. Scoop the batter into the prepared muffin tin and fill the cavities 3/4 full. This is easiest with an ice cream or cookie scoop.
Try to get them even, so they all bake the same.
6. Let the muffins cool. Allow the muffins to cool in the tin for 10 minutes. Then, transfer them onto a wire rack to cool completely.
Serve and enjoy!
Tips and Tricks for the Best Muffins
As always, I’ve got a few tips to guarantee perfectly soft and tasty muffins.
- Use a kitchen scale for measuring. A kitchen scale is the only way to ensure accuracy in any baking recipe. It’s especially important for the flour to keep the crumb from becoming tight and dry.
- Soak the oats for 30 minutes in milk. Use about half the amount of milk to oats and discard any leftover liquid. This will make your muffins extra moist and chewy.
- Don’t overmix! The key to soft and fluffy muffins is to not overmix the batter. Stop mixing as soon as you no longer see streaks of flour. And even then, a few small streaks are okay.
- Customize however you like. Tweak the taste by adding extracts and/or spices, such as vanilla and almond. You can also use cinnamon, nutmeg, and orange zest. Not a fan of chocolate? Swap it out for dried fruits.
- Make them extra sweet. A mix of semi-sweet and milk chocolate chips will give you the sweetest flavor. I also like to add some chocolate chunks to the top before baking.
- Use an oven thermometer to prevent burning. This is especially important if your oven is old. Place a thermometer inside to be sure it’s not hotter than 350 degrees. It’s not uncommon for older ovens to run hot, so double-check if you think that’s an issue.
How to Store Chocolate Chip Oatmeal Muffins
Make and bake the muffins per the recipe card below. Then, be sure to leave them to cool completely! Then, you can easily store any leftovers.
- To store. Place the muffins in an airtight container. Leave it at room temperature for up to 5 days. Discard them early if you notice mold or discoloration.
- To freeze. Double wrap each muffin in plastic wrap and foil. Then, place them in a freezer-safe container or Ziploc bag. Freeze for up to 3 months.
- To thaw. Let them thaw in the fridge overnight before serving. Once thawed, warm them in the microwave for several seconds and enjoy.
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