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!
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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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Eunice Flagler says
I have not made them yet but boy they look good and I will be making them. I also like the way you wrote your recipe
stating you can use other ingredients also.
Best luck! Let us know how you like them! -Jordan, MSM Team
Katie Sheppard says
I just made these for my son who is obsessed with the Little Bites chocolate chip muffins and he loved them! I used a mini muffin tin and baked them for 8 minutes at 400 degrees and they’re perfect. Thanks so much for the recipe!
Making them in mini-muffin tins is such a great idea! Thanks for sharing! -Jordan, MSM Team
Didn’t love these, I felt like it called for a lot of flour; quite dense, not very moist and didnt have very much flavour. I should have read the comments first I would have put in vanilla, maybe that would have helped. Sad, I was excited for these to be good!
These look so good! Does this batter base work for any other kinds of muffins?
These turned out very dry for me. I used half regular and half whole wheat flower and used quick oats. Definitely need more moisture.
I always double check and make sure I didn’t accidentally leave something out or maybe over mix my baking. If you are sure you followed everything to a “T” I’m sorry you had this experience! -Jordan, MSM Team
I’d love to use this recipe (in fact I’m pretty sure I have before) but there is a video taking up half the screen! I can’t close it and it’s 25 min, long.
I’m so sorry! Are you on mobile or desktop? -Meg, MSM Team
On my iPad.☹️
Can you substitute instant oatmeal in this recipe and self rising flour?
I’m really not sure. You could always try! If you do, let us know how it turned out! -Jordan, MSM Team
Made these and added a bit of vanilla and subbed one flax egg. Turned out pretty well. Nice to give my little one something on the healthier side but with the chocolate “bits” she loves.
Made them tonight but they were dry and didn’t really have a flavor unless you got a bite of chocolate. What would you recommend adding to enhance flavor? Vanilla extract, brown sugar, honey?
I made these and added 1/2 tsp of vanilla. Next time I am going to try using 1/2 dark brown sugar and half white. For my hubby, made a few with only walnuts and raisins instead of chocolate chips.
Could you use buttermilk instead of milk?
Hey, I was wondering if you had a rough calorie count for these? I made them yesterday and forgot to do the calories up haha. But they are delicious.
I’m super nervous now reading these comments. I thought the 4 tsp of BP was excessive too, but I did it. I crammed everything in 12 cups and sprinkled the tops with brown sugar. 11 minutes to go ..
Jen H says
They weren’t very good. Came out very dry and did not brown. Seems like something was missing…I also added vanilla for taste.
These were not very good. Way to dense! They didn’t rise. I questioned the 4 teaspoons of baking powder and no baking soda. I did add Vanilla, pumpkin pie spice and a mix of brown and white sugar. So I didn’t follow the recipe 100%. Mine like others on here didn’t brown.
I really really wanna make these, but all I have is 1/4, 1/2, 3/4, 1 cups, I have no idea what 2/3 is:( Help, anyone?
Crystal Paine says
Just use 2/3 of the 1 cup and you are good!
Don’t use 4 teaspoons of baking powder!! 2 max. Gross my taste like baking powder. Way to much.
I made these today (along with the Banana Chocolate Chip Muffins and the Apple Butter Muffins) and I don’t know if I did something wrong or what but these didn’t brown on top and they taste a bit bland. My husband says they’re ok and that he’ll eat them so it’s not a complete loss but I doubt I make these again. The others turned out great by the way!
Huge hit I my house !!! Absolutely amazing .. tho I used half oil an half butter ?❤
I bake for my team meetings. This recipe is definitely their favourite!!!!
Rosalie Jeffrey-Hackett says
this recipe was fantastic. I made them and they taste great!
Yay!! So glad you liked it! -Meg, MSM Team
Sarah Sanchez says
These are great! I actually only used 2 T oil and then added a can of pumpkin. I got 24 muffins and they taste great!
Great idea! Yum!! -Meg, MSM Team
Patty Cook says
I used butter and added 1/2 teaspoon of cinnamon. Delicious!
Excellent recipe. Substituted blueberries for chocolate and coconut oil for oil. Added vanilla extract, banana and flax seed. My toddlers and husband love it. I think it would still be great with all of the changes.
Found these to be very bland, even after adding almond oil and walnuts as well as choc chips. Kids that are picky eaters might like them.
these look really good! Going to make these as a healthy treat!
Do you think you could substitute butter with coconut oil and use coconut sugar.
Delicious! I used half olive oil and half vegetable oil because I ran out of olive oil. I added some walnuts. This recipe made 24.
Thanks for sharing this recipe, my kids and I made together and they loved the ingredients they were trying everything, simply delicious and easy to make.
I happen to stumble upon your recipe and made it today. I did change out butter/oil with coconut oil. Then add a little coconut extract. WOW!!!! So yummy! My family loved it. Just wanted to tell you thank you!
Carole C says
Should this recipe state “melted butter”? My batter turned out more like dry cookie dough.
I make these every Sunday. The kids eat them for breakfast during the week. So easy to make, healthy and delicious.
How many calories and sugar
Jacky @ Joyful Savings says
These are a must try…. love how delicious AND healthy they look!
batter was very nice i filled a 12 count stoneware cupcake pan, 28 mini bite sized muffins. … normally i use chocolate covered kate’s recipe for breakfast oatmeal cupcakes but due to lack of ingredients I found this recipe.. to compare this one is light and sweet really really good (thank you white sugar and butter) I did use 3 t of baking powder instead of 4 and i used whole wheat pastry flour, still healthier than a store bought, while kate’s is heavy and more healthier than this, I do prefer the light and fully. Next time i will use applesauce in place of butter,milk alternative and add some flax and chia seeds. Only reason i would alter like that is to fit my family’s needs. but this was very very tasty.
I just made these and used halloween chips and nuts I can’t wait to try them .
These were very good. I crammed all the dough into 12 muffin tins and they still cooked in 16 minutes. I was surprised how the oatmeal softened up. Yummy!
Kelly Macy says
I added a couple tablespoons of smooth peanut butter. Will let everyone know how they turn out!
I had high hopes for these muffins, oats, not too much sugar and chocolate chips. I am sad to say I was very disappointed. I found them not only a bit heavy, too much flour perhaps, but utterly tasteless. The chocolate chips are their only saving grace. Adding vanilla might help, or perhaps a touch more sugar? I love trying new recipes but sadly I won’t be keeping this one.
These are a Good basic recipe. I prefer more flavour in the batter so I will play with cinnamon, vanilla etc. next time. My kids enjoyed them as is!
These are in the oven right now. I made the mini versions and also used mini chocolate chips…I did not have very many. I just had to taste the batter and oh my goodness…yum, yum! I think they will be delicious even without the chocolate chips! Thanks for the recipe!
Thank you for sharing this recipe. It has become a breakfast staple in my house of hungry kids 😉
I added some Almond extract and a little cinnamon. So good. Thanks for the recipe!
Just made these and they’re really good! I used Domino LIght (half sugar/half stevia) and only used 1/3 cup, but I think I might need to decrease it even further since it was still a bit sweet. I also used dark chocolate chips and half butter/half olive oil.
I love this recipe and don’t know if i want to share with my children. Thanks!
Just made these. They are definitely dense. I would add a tad bit more sugar or vanilla extract for some added flavour. I also think the quick oats might have been the way to go. Or lessen the flour ratio to keep them a bit less dense.
I just tried this recipe and I must say they came out perfect. Thanks for your blog and all of these wonderful recipes.
Allyson N. says
Thank you for the recipe! I just made these and was hoping for the wonderful color yours had. The bottoms on mine burned at 14-15 minutes and the rest of the muffin never browned but was done. I used muffin liners… any tips for me?
I had the same thing happen to mine this afternoon. I used muffin liners as well. Maybe they turn out better without the liners?
Darn that doesn’t sound good! Maybe try using no liners? It might help.
My kids love these!
Amanda H. says
These sound great! I know what I will be making for breakfast in the morning!
Lori in NC says
They taste good but I think adding vanilla extract would give them more flavor.
Need A Nap2 says
Thought you might like this recipe – it looks good but I haven’t tried it.
Tasanee Campbell says
These would be great for giving away. I saw a card once to go with muffins that said “you’re getting muff’n for Christmas”
Too cute, Tasanee! I’ve been trying to think of a gift to give to my father in law. He loves to bake and I think the muff’n joke will be right up his alley too.
Does anyone think a swap out for the oil or butter with applesauce would work? I know it does in brownies but didn’t know about these.
Frugal Homemaking says
I think you could swap the oil for applesauce without too much difference. It might make the muffins a little heavier. I have another recipe that calls for just applesauce and no oil, and my husband really likes that one too.
Hi! I actually substituted that for the applesauce and added a little more than 1/2 cup. They didn’t brown on the top and they were kind of dense, but they were good. I would add banana in with them to make them more moist.
Did you swap it out for just the sugar, or for the sugar and the oil? Thanks!
That’s exactly what I did! I swapped the oil for unsweetened applesauce and they are DELICIOUS!!
Thanks for sharing! I’ll have to give this a try! -Jordan, MSM Team
I used to make all of my bread from scratch, but since I was diagnosed with a strong yeast intolerance, I find that making homemade bread bothers me. We have a lot of soup to eat up; I used overstock from our CSA to make soup freezer meals, and my family misses having bread as a side.
I made a batch of these but replaced raisins for the chocolate chips. I hope that the family likes these so they can have them on the side with all the soup we are going to be eating!
I added 3 small mashed bananas & coconut milk instead of regular milk. The recipe was not dense at all. I got 12 muffins & 1 loaf. Great flavour. Thank you!
I was wondering how hard it would be to make these gluten free. They sure make me want to try them. A while back you tried doing gluten free…..how did it go for you.?
Sounds like my baked chocolate chip oatmeal but in muffin form. In fact the recipe is almost identical. We love the oatmeal…going to have to try this or do my own recipe in muffin cups. Great idea!
Erin Corbin says
Can you use vegetable oil in place of the olive oil? Thank you very much – these look delicious!
That should be totally fine! -Jordan, MSM Team
Just make these. I make 12 muffins and a small pan of bread. Incredible is an understatement.
Meredith M. says
Can’t wait to try them! How long would you bake for mini-muffins?:)
Maybe 8-10 minutes? I don’t usually make mini muffins, so I’m not completely sure!
I made these this week too. Much more hearty than the traditional chocolate chip muffins I make. We will be making these again.
I’m so glad you enjoyed the recipe!
Tara H says
I made these after you put them on your menu last week (I think). I used raw sugar and butter. They were a huge hit with all my boys including my husband who is usually hard to please with my “healthy” snacks.
Judy stafford says
I made these with coconut milk,a granola mix in place of oatmeal and half brown sugar and white. Also used half white and wheat flour..and a tsp vanilla..it made 1doz. Cupcakes and 2 small loaves. ..turned out great will make these again!!!