These Oatmeal Muffins with Chocolate Chips are the perfect sweet snack or breakfast made with whole grain oats and delicious chocolate – moist and tender!
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I don’t know about you but since the weather has turned cold (it’s almost half-way through October – unbelievable!) I’ve been baking up a storm. My favourite things to bake this time of year are homemade bread and muffins, and these Oatmeal Muffins with Chocolate Chips are the perfect treat!
They taste even better than an Oatmeal Chocolate Chip Cookie and they’re best enjoyed with a cup of hot coffee or tea on a cool morning. I just know you’re going to love them as much as we do!
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape!
I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. I’ve made SO many muffin-baking mistakes over the years and I’m dying to share all my secrets with you!
How to make the perfect oatmeal muffins with chocolate chips
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use good quality chocolate chips! Choosing your favourite chocolate chips will take these muffins over the top! Use milk chocolate, semi-sweet, or dark chocolate!
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Looking for more muffin recipes? You’ll LOVE these Best Ever Banana Nut Muffins, these Classic Chocolate Chip Muffins, and these Healthy Pumpkin Oat Muffins!
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I hope you love these oatmeal muffins with chocolate chips as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
Kitchen Products I recommend:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
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Oatmeal Muffins with Chocolate Chips
Recipe: Equipment
Recipe: Ingredients
- 2 cups all purpose flour
- 1 cup rolled oats
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda ``
- 1/4 teaspoon salt
- 1 cup chocolate chips (plus a few extra for sprinkling on top, optional)
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare muffin tins with paper liners (for 18 muffins).
- Add the flour, oats, sugar, baking powder, baking soda, salt and chocolate chips to a large bowl and whisk well to combine.
- In a glass measuring cup, measure out the milk and oil, adding the eggs and vanilla, and whisking together with a fork to combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir gently with a silicone spatula just until combined and no streaks of flour remain.
- Divide the batter between the prepared muffin cups (this recipe makes about 18 muffins), filling them only 2/3 to 3/4 full.
- Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes, or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.
- Cool completely before enjoying.
Recipe: Notes
Storage Instructions
These muffins keep well in an airtight container for up to 3 days at room temperature.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this recipe be made in a loaf pan instead of a muffin tin? Increasing the cooking time is a given.
I have never tried that myself so I couldn’t tell you, but if you do try, please let us know! Happy baking ☺️
this looks delicious! I can’t wait to try them out.
I know, right!?🙂 I hope you give them a try!
Other than the two bowls required – one for the dry ingredients and one for the wet ones – this recipe was really easy to make. I used 3/4 cup brown sugar, and almond milk. The muffins came out tasting a tiny bit bland (I probably shouldn’t have cut the sugar quite as much as I did), other than that though, they were fluffy and delicious, with just the right amount of chocolate chips!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I made this today😊 It’s so yummy😋 The Lord JESUS bless you for sharing your recipe.♥️🙏
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Made these for my kids lunch boxes and I don’t know if we will last the week because YUM I added chia seeds and linseed, almond meal and sunflower seeds ! So good
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
So good!! I made these tonight and they were super easy, and so yummy!! They did raise waayy more than I thought they would, which is amazing in my opinion.
Definitely will be making again!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Does it matter if you use quick oats or old fashion oats?
No, the result will be the same or very similar. I have used both rolled oats and quick oats in this recipe with success 🙂
I am trying this with whey left over from homemade yogurt!
Let us know how they turn out!
I just baked this recipe today and it turned out great! I don’t have muffin pan so I baked it in a loaf with lower heat at 150 degree celcius for 40 mins!
I would like to use this recipe again and put in some mash banana, which part of this recipe should I change to mash banana?
You can just add it as an extra ingredient or replace one of the eggs.
Great recipe. Did 1/2 the sugar and used butter instead of vegetable oil. I did the full 22 minutes in the oven and it made a really lovely crust on the sides and bottom of the muffin. Will make again!
Thanks for your feedback Joanna!