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    Home » Recipes » Muffins and Quick Breads

    Published: Sep 26, 2021 by Paula Montenegro · Income from ads and affiliate links 2 Comments

    Oatmeal Chocolate Chip Muffins

    Jump to Recipe
    Close up of eaten chocolate chip muffin in paper liner on wire rack; red text overlay
    Row of muffins with chocolate chip on wire rack; brown text overlay

    These are hearty muffins, with texture from the oatmeal and full of chocolate chips. They are slightly sweet, will rise and bake to a golden brown top, and can be frozen for a month. I love them in the morning with my cup of coffee, or as an afternoon snack.

    Rows of oatmeal chocolate chip muffins on golden wire rack

    We are fans of recipes with oatmeal in general here. I personally love how versatile and hearty they are to eat in the morning, toasted with some honey in my case. Or freshly baked out of the oven as a mid morning snack. They never disappoint.

    Table of Contents Hide
    About this recipe
    Ingredients
    Preparing the muffin batter
    Muffin pan
    Serving
    Top tips
    Related recipes you might like:
    Oatmeal Chocolate Chip Muffins

    About this recipe

    This version with chocolate chips is a twist on our beloved moist oatmeal muffins recipe, the one that reminds me of my great-grandmother's scones.

    I used butter instead of oil for a richer flavor that I think goes pretty amazing with semisweet chocolat. And used both white and brown sugars for that sweet and caramel flavor we love in cookies.

    Bitten oatmeal muffin with chocolate chips on an opened paper cup on a wire rack

    Ingredients

    They are so simple that you probably have all of them at home right now.

    • Buttermilk: it makes the muffins more tender, so I love using it. You can make your own by adding 1 tablespoon of lemon juice to the cup of milk and let stand a few minutes until it curdles) or you can use milk.
    • Oats: traditional is better than instant because they are larger and hold their shape more, adding great texture to the muffins. Instant will be mushier and produce a more even (sometimes too moist for my taste) textured result. But both work, it's not like you won't get good results by using instant.
    • Unsalted butter
    • Sugar: both brown sugar and granulated white sugars are used for this recipe. The latter will give these oatmeal muffins a more golden hue and also add a slight caramel undertone which works really well.
    • Egg: fresh, large
    • Flour: all purpose flour works very well, but I sometimes use pastry flour when that's all I have.
    • Salt: I like to use kosher salt
    • Baking powder and baking soda: they will help the muffins rise in the oven.
    • Vanilla: it flavors these muffins and add a sweet tone.
    White surface with bowls containing ingredients for oatmeal chocolate chip muffins including butter, egg, vanilla, dry ingredients

    Preparing the muffin batter

    This homemade muffin recipe is very easy to make. It's a one bowl recipe that starts with a large bowl where you add ingredients in the order given.

    • Make the oatmeal. First we combine oats with buttermilk and let it stand for a few minutes (while preparing the rest of the ingredients in my case). This will allow the buttermilk to moisten and soften the oats. Image 1
    • Add the rest of the wet ingredients. That includes the egg, melted butter and vanilla. Use a whisk or spatula to mix, no need to beat. Image 2
    • Dry ingredients. These include the flour, salt, baking powder, baking soda, and sugars. They're added to the oat mixture together with the chocolate chips. Image 3
    • Mixing the batter. This should be done lightly and with a spatula. It's important not to over mix it or beat it if you want soft, fluffy muffins. Image 4
    Mixing buttermilk with oats in glass bowl, adding egg and butter; a collage
    Collage showing glass bowl with oatmeal chocolate chip muffin batter before and after it's mixed

    Muffin pan

    It's important that you try to divide the muffin batter as even as possible so that they bake better. There are two ways to fill the muffin pans:

    • Paper liners: also called muffin cups or cupcake liners, these are great for serving and transporting these oatmeal muffins because they act as their own container. This will create a softer muffin except for the crusty top. They also make cleaning up easier because you don't have to grease the muffin tin.
    • Greasing the pan: the traditional one that is greased (with butter or baking spray) so that the muffins don't stick and are easy to remove. This will give the muffins a larger crust surface as the batter makes contact in the bottom and sides with the metal. But you'll have more washing up to do after.
    Top view of metal muffin pan with unbaked oatmeal muffins, white surface
    Top view of several oatmeal chocolate chip muffins on a cooling rack over a kitchen towel

    Serving

    • Freshly baked: this will always be my favorite way of eating these muffins. I take them out of the oven and let them cool down until warm and then bite into the fluffy crumb. So good!
    • At room temperature: they have a window of several hours when they can be eaten plain. For me, that means about 3-4 hours after they're baked.
    • Warmed: you can also warm them a little in the oven (medium heat, 350°F/180°C), without letting the toast. Great for muffins that are a day old or have been kept in the refrigerator.
    • Toasted: this is my second choice and it's the way we eat them after they have been refrigerated or frozen. We toast them in half and sometimes eat them with a drizzle of honey or maple syrup.
    Four muffins with chips on wire rack, white kitchen towel

    Top tips

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Pans: you can butter a muffin tin instead of using paper liners (muffin cups as they're also called). In that case, these chocolate chip oatmeal muffins will have more crust as the bottom and sides touch the metal muffin pan while baking.
    • Chocolate chips: if you want a sweeter muffin, add half milk chocolate chips instead of semi sweet. Also, mini chocolate chips can also be used.
    • Flavorings: you can add other flavors together with the vanilla, such as ground cinnamon, orange zest, a few drops of almond extract.
    • Milk: buttermilk gives these easy muffins a soft texture, but you can make them with regular milk or almond milk.
    • Oil: you can substitute oil for the melted butter, same volume. I have made them with sunflower, coconut oil, and even a light olive oil with very good results.
    • Storing: they keep well at room temperature for 2-3 days, always covered or in an airtight container. After that I like to freeze them, always well wrapped.
    Eaten and whole muffins with chocolate chips on cooling rack

    Related recipes you might like:

    • A single golden muffin on a white surface, open paper liner
      Best Oatmeal Muffins (easy recipe)
    • Stack of three golden colored muffins with blueberries, white surface and background
      Blueberry Oatmeal Muffins
    • Pumpkin muffins with chocolate chips on wooden board in colored paper liners.
      Pumpkin Chocolate Chip Muffins (quick & easy)
    • Close up of single bitten muffins with chocolate chips on white background
      Chocolate Chip Zucchini Muffins

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Several oatmeal chocolate chips muffins in paper liners on wire rack

    Oatmeal Chocolate Chip Muffins

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    These are hearty muffins, with texture from the oatmeal and full of chocolate chips. They are not very sweet, will rise and bake to a golden brown, and can be frozen for a month. I love them in the morning with my cup of coffee, or as an afternoon snack. 

    • Total Time: 45 minutes
    • Yield: 12 regular muffins

    Ingredients

    Units
    • 1 ½ cups traditional or old-fashioned oats
    • 1 cup buttermilk, at room temperature (see Notes below for substitutions)
    • 1 ½ cups all-purpose or cake flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 1 ½ teaspoon baking powder
    • ½ cup butter, melted
    • 1 egg, at room temperature
    • ¼ cup white sugar
    • ¼ cup brown sugar
    • ¾ cup semisweet chocolate chips

    Instructions

    1. Mix buttermilk with oats in a large bowl and leave to hydrate while preparing the rest.
    2. Turn on the oven at 350°F/180ºC.
    3. Line 12 muffin cups with paper liners. Or grease them with butter or baking spray. Reserve.
    4. Add the melted butter and egg to the oatmeal mixture. Mix everything well without beating.
    5. Add both sugars and mix lightly.
    6. Add the flour, baking soda, salt, and baking powder together with the chocolate chips.
    7. Mix with a spatula until the ingredients are incorporated but don't over mix or beat at this point. This is important for the muffins to bake as soft and tender as possible. 
    8. Fill the muffin tins or paper cups ¾ full, dividing the mixture as evenly as possible. It's a thick batter so the tops will be uneven. 
    9. Bake for 20-25 minutes, or until a tester comes out dry. Let cool completely on a metal rack.
    10. Store in airtight containers or wrapped in plastic for 2 days at room temperature. Refrigerate or freeze after that, always well wrapped. 
    11. I recommend warming them before eating.

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Pans: you can butter a muffin tin instead of using paper liners (muffin cups as they're also called). In that case, these chocolate chip oatmeal muffins will have more crust as the bottom and sides touch the metal muffin pan while baking.

    Chocolate chips: if you want a sweeter muffin, add half milk chocolate chips instead of semi sweet. Also, mini chocolate chips can also be used.

    Flavorings: you can add other flavors together with the vanilla, such as ground cinnamon, orange zest, a few drops of almond extract.

    Milk: buttermilk gives these easy muffins a soft texture, but you can make them with regular milk or almond milk.

    Oil: you can substitute oil for the melted butter, same volume. I have made them with sunflower, coconut oil, and even a light olive oil with very good results. 

    Storing: they keep well at room temperature for 2-3 days, always covered or in an airtight container. After that I like to freeze them, always well wrapped. 

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Category: Muffins
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 281
    • Sugar: 15.5 g
    • Sodium: 180.4 mg
    • Fat: 12 g
    • Carbohydrates: 38.1 g
    • Protein: 4.9 g
    • Cholesterol: 38.1 mg

    Keywords: oatmeal chocolate chip muffins

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Allison says

      November 16, 2021 at 11:11 pm

      Very good!

      ★★★★★

      Reply
    2. angiesrecipes says

      September 26, 2021 at 11:33 am

      These muffins sound and look terrific with simple everyday pantry ingredients.

      Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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