Description
Deliciously moist and fluffy Oatmeal Chocolate Chip Muffins that combine the wholesome goodness of oats with the sweet indulgence of chocolate chips. Perfect for breakfast, snacks, or a delightful treat any time of day. These muffins are easy to make, featuring a tender crumb enhanced by cinnamon and a touch of vanilla.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the oats, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until well blended.
- Combine wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until fully combined and smooth.
- Incorporate wet and dry: Pour the wet mixture into the dry ingredients. Stir just until combined; avoid overmixing to keep the muffins tender and light.
- Add chocolate chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Remove the muffins from the oven and set the tin on a wire rack. Let the muffins cool in the pan for about 5 minutes before transferring them to the rack to cool completely or serve warm.
Notes
- Use dairy or non-dairy milk based on your dietary preferences or requirements.
- Overmixing the batter can make muffins tough; stir until ingredients are just combined.
- For a nuttier flavor, consider toasting the oats lightly before mixing.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Substitute chocolate chips with raisins or chopped nuts for a different twist.
