Looking for a delicious muffin recipe? These Oatmeal Chocolate Chip Muffins are a long-time family favorite! (You might enjoy these other freezer-friendly muffin recipes, too!)
These Oatmeal Chocolate Chip Muffins are the best ever!
These muffins are hearty and filling. They’re not too sweet, but just the perfect blend of crunch and chocolate mixed together.
Oatmeal-based muffins are so versatile. We’ve been known to pair them with a delicious pot of soup (like Hamburger Vegetable Soup) for a chilly winter meal, or with eggs and bacon for an easy breakfast.
They’re also great for after-school snacks or even dessert!
Our family has been making these muffins for years and years (see cute picture of tiny Silas below). We love them and I think your family will too!
Ingredients for Oatmeal Chocolate Chip Muffins
- 1 and 1/2 cups oats (old-fashioned or quick oats)
- 2 and 2/3 cups flour (white, whole-wheat, or a mixture of both)
- 2/3 cup sugar or raw sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup melted butter or olive oil
- 6 ounces chocolate chips (I used mini chocolate chips, but I think it might be even better with regular-sized chocolate chips)
How to Make Oatmeal Chocolate Chip Muffins
1. Preheat oven to 400ºF.
2. Line a regular muffin tin with papers, or grease individual cups.
3. In a large bowl, combine oats, flour, sugar, baking powder, and salt.
4. In a separate bowl, mix the eggs, milk, and butter.
5. Stir the egg mixture into the flour mixture until moistened.
6. Mix the chocolate chips in.
7. Fill prepared muffin cups 2/3 full with the batter.
8. Bake in preheated oven for 16-18 minutes, or until tops are light golden.
9. Serve with lots of butter to make them extra delicious!
Oatmeal Chocolate Chip Muffin FAQs
No. It’s actually best to store your muffins at room temperature in a tightly sealed food storage container. Refrigeration will actually dry the muffins out.
Yes! These muffins are a great freezer-friendly muffin. Feel free to make a double or triple batch and put them in the freezer for later. They will last for months in the freezer if properly sealed.
It’s mostly like because you used too much flour. Trying using 1/4 cup less next time!
Oatmeal Chocolate Chip Muffins
- 1 ½ cup oats old fashioned or quick oats
- 2 ⅔ cup flour all purpose, whole-wheat, or a mixture
- ⅔ cup sugar granulated or raw
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 ½ cup milk
- ½ cup melted butter or olive oil
- 6 oz. chocolate chips
- Preheat oven to 400ºF.
- Line a regular muffin tin with papers, or grease individual cups.
- In a large bowl, combine oats, flour, sugar, baking powder, and salt.
- In a separate bowl, mix the eggs, milk, and butter.
- Stir the egg mixture into the flour mixture until moistened.
- Finally, mix in the chocolate chips.
- Fill prepared muffin cups 2/3 full with the batter.
- Bake in preheated oven for 16-18 minutes, or until tops are light golden.
- Serve with lots of butter to make them extra delicious!
Other Favorite Muffin Recipes:
- Jam-Filled Cinnamon Doughnut Muffins
- Pumpkin Doughnut Muffins
- 4th of July Strawberry & Blueberry Muffins
- Whole Wheat Banana Chocolate Chip Muffins
- The Best Bran Muffins
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