These Chocolate Chip Oatmeal Muffins are easy to make and go so well with a cup of coffee or tea. They are also great with a glass of ice-cold milk.
Old Favourite
I started making these years ago when my oldest son was a baby. He had me up at 5 AM every morning for a bottle, then he would go back to sleep, leaving me wide awake. So I started baking in the mornings.
I was given this recipe and I have no idea where it came from. But it turned out to be my son’s favorite morning snack and I continued to bake these a couple of times a week when he was young.
You can also make these easily into 24 mini muffins which are great for kids. The baking time needs to be altered to 15 minutes when making mini muffins.
If making these into 6 jumbo muffins, the cooking time is 27 to 30 minutes.
Variations
I omitted the chocolate chips when he was first starting to eat, sometimes replacing them with whatever fruit I had on hand. Bananas, apples, and blueberries were the most common add-ins to replace chocolate.
As he got older, I continued to add banana chunks with the chocolate chips, which became his favorite muffin.
Personally, I prefer just the chocolate chips, sometimes adding dark chocolate chunks in place of semi-sweet chocolate chips.
Other add-ins I have used include:
Raisins
Cranberries, fresh and dried
Raspberries
Blackberries
Chopped or Slivered Almonds
To add fiber I have added wheat germ or flax seed to the batter before baking.
Substitutions
Vegetable oil can replace the melted butter in the recipe, but the muffins won’t taste as rich.
I have used half and half cream in place of the milk when I am running low on milk. This gives them a richer, heavier flavor.
Chocolate Chip Oatmeal Muffins
Ingredients
- 1 cup milk
- 1 cup quick cooking oats
- 1 cup brown sugar
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 tsp vanilla extract
- ¼ cup melted butter, cooled
- 1 cup mini chocolate chips
Instructions
- Add oatmeal to a large mixing bowl, pour milk over and let sit for 10 minutes.
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a separate bowl, mix together flour, baking powder and salt.
- After soaking the oatmeal for 10 minutes, add the brown sugar to the oats and stir to just combine.
- Add flour mixture to the oats and mix until all ingredients are just incorporated together. Do not over mix
- Add egg, vanilla and melted butter. Again mix until just mixed together.
- Fold in chocolate chips.
- Fill prepared muffin pan equally, about 2/3 full.
- Bake in prepared oven for 20-25 minutes.
- Cool in pan for 2-3 minutes, before transferring to wire rack to cool completely.
- Store in an airtight container for up to 4 days at room temperature.
