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Several oatmeal chocolate chips muffins in paper liners on a wire rack.

Oatmeal Chocolate Chip Muffins

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5 from 1 review

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. They double as breakfast muffins and afternoon snacks. 

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

Ingredients

Units
  • 1 1/2 cups traditional or old fashioned oats
  • 1 cup buttermilk, at room temperature (see Notes below for substitutions)
  • 1 1/2 cups all-purpose or cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 cup butter, melted
  • 1 egg, at room temperature
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Mix buttermilk with oats in a large bowl and leave to hydrate while preparing the rest.
  2. Preheat the oven to 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, baking powder, and chocolate chips.
  7. Mix with a spatula until the ingredients are incorporated but don't overmix or beat. This is important for soft and tender muffins. 
  8. Fill the muffin tins or paper cups 3/4 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 cake tester or toothpick comes out dry.
  10. Cool muffins completely on a metal rack.
  11. Store in airtight containers or wrapped in plastic for 2 days at room temperature. Refrigerate or freeze after that, well wrapped. I recommend warming them before eating.

Notes

  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. 
  • When are the muffins done? Check with a cake tester or toothpick for doneness in the center. When it comes out clean, the muffins are done. Don't be tempted to overbake them. Cool on a wire rack without the pan. You might have to wait 5-10 minutes before removing them as they will be too hot and too tender, especially if you didn't use liners. 
  • 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

Find it online: https://vintagekitchennotes.com/oatmeal-chocolate-chip-muffins/