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.
These babies are the ultimate breakfast on the go and are so easy to make, you’ll have them ready in no time.
The combination of chocolate chips and rolled oats makes them sweet, chewy, and decadent.
Yet they’re secretly kinda healthy, so you can feel good about feeding the kids on your way out the door.
Or better yet, enjoy these chocolate chip oatmeal muffins with a big mug of coffee or tea for a filling breakfast that’ll keep you energized until lunch!
Easy Chocolate Chip Oatmeal Muffins Recipe
Muffins are a terrific snack when you want something sweet and filling – especially when they’re this scrummy!
And this recipe really gives you the best of both worlds.
From the sweet chocolate chips to the nutritious rolled oats, you’ll be more than satisfied after just one bite.
That said, if you’re someone who dislikes oats in baked goods, I’m betting this recipe will change your mind.
They provide added flavor and a nice chew to the crumb, along with extra fiber and protein, creating a hearty breakfast or snack to curb your cravings.
Seriously, these chocolate chip oatmeal muffins are one of a kind. I mean, who can resist ooey-gooey chocolate in tender sponge? Not me!
- Butter – Oil is often used for moisture in muffins, but I think butter tastes better. It’s rich and fatty, ensuring every bite is soft. That said, you can use oil if you prefer at a 1-to-1 ratio (it’s cheaper, after all).
- 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 this out for a substitute (like flax or mashed banana), but that will change the structure.
- Having said that, this recipe does contain applesauce, so if you want banana flavor, that’s the best place to make a substitution!
- 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 – Every baked good needs 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. Preheat the oven to 350 degrees Fahrenheit (175°C).
Get the oven heating up, then prep your muffin tin.
If you like muffins with a slight crust, grease the tin with butter and nix the liners.
But if you prefer them soft in and out, line the cavities with muffin or 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, turning 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.
To the bowl of creamed mixture, alternately pour the dry ingredients and applesauce.
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, and 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.:
- For accuracy in any baking recipe, use a kitchen scale to measure the ingredients. This is especially important for the flour to keep the crumb from becoming tight and dry.
- Soak the oats for 30 minutes in milk. This will make your muffins extra moist and chewy.
- 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 little streaks are okay, as they’ll mix out when you scoop the batter.
- Customize the muffins using extracts and/or spices, such as vanilla and almond, as well as cinnamon, nutmeg, and orange zest. You can even swap out the chocolate chips for dried fruits.
- For sweeter muffins, use a mix of semi-sweet and milk chocolate chips. I also like to add some chocolate chunks to the top before baking.
- If you’re using an old oven, it’s best to place a thermometer inside to be sure it’s not hotter than 350°F/175°C. 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!
If they’re even just a little warm, you’ll see condensation almost right away from the moisture.
Place cold chocolate chip muffins in an airtight container and store them at room temperature for 3 to 5 days.
How to Freeze Chocolate Chip Oatmeal Muffins
Again, allow the muffins to cool completely to prevent freezer burn.
Double wrap each muffin in plastic wrap and foil, and place them in a freezer-safe container or Ziploc bag.
Freeze for up to 3 months.
Let them thaw in the fridge overnight before serving. Warm them in the microwave for several seconds and enjoy.
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