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.
- 1 1/2 cups (135g) 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
- Mix buttermilk with oats in a large bowl and leave to hydrate while preparing the rest.
- Turn on the oven at 350°F/180ºC.
- Line 12 muffin cups with paper liners. Or grease them with butter or baking spray. Reserve.
- Add the melted butter and egg to the oatmeal mixture. Mix everything well without beating.
- Add both sugars and mix lightly.
- Add the flour, baking soda, salt, and baking powder together with the chocolate chips.
- 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.
- 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.
- Bake for 20-25 minutes, or until a tester comes out dry. Let cool completely on a metal rack.
- Store in airtight containers or wrapped in plastic for 2 days at room temperature. Refrigerate or freeze after that, always well wrapped.
- I recommend warming them before eating.
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.
- Serving Size: 1/12
- Calories: 275
- Sugar: 15.9 g
- Sodium: 180.5 mg
- Fat: 12 g
- Carbohydrates: 37.4 g
- Protein: 4.7 g
- Cholesterol: 38.1 mg
Keywords: oatmeal chocolate chip muffins