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–+ servings
Delicious oatmeal chocolate chip muffins on a wooden table

Oatmeal Chocolate Chip Breakfast Muffins

These muffins are hearty, pantry-friendly, and deliver a soft texture with chocolate pockets, making them perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned oats) Use old-fashioned for better texture.
  • 0.5 cups granulated sugar Can reduce sugar for lower sweetness.
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 large egg Room temperature is recommended.
  • 1 cup milk (dairy or unsweetened plant milk) Use plant milk for dairy-free.
  • 0.25 cups vegetable oil or melted butter Melted butter for richer flavor.
  • 1 teaspoon vanilla extract
Mix-ins
  • 0.75 cups chocolate chips To prevent sinking, toss in flour.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl, whisk the egg with milk, oil or melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, leaving a few small lumps.
  5. Fold in the chocolate chips with a few strokes.
Baking
  1. Divide the batter among the muffin cups, filling each about three quarters full.
  2. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  3. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 5g

Notes

Store muffins at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months. Cool completely before sealing to prevent sogginess.

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