Chocolate Chip Oatmeal Muffins

These Chocolate Chip Oatmeal muffins are a delightful combination of chocolate and oats, making them a delicious treat whether you’re serving them for breakfast or as a snack.

Oatmeal Chocolate Chip muffin with chocolate chips and oatmeal on a wooden cutting board

The smell of freshly baked muffins is one of my favourite smells. And these muffins are one of our family’s favourites. I have been baking this recipe for over 30 years.

Ingredients for Chocolate Chip Oatmeal Muffins

This recipe contains ten simple ingredients.

  • Quick Oats. This is the base of this recipe. The oats provide a hearty texture to the muffins. Quick-cooking oats are used because they break down better in the batter.
  • Milk. The liquid in this recipe, milk is used to soak the oats before adding all the other ingredients. Although I use 2% milk because I have it on hand all the time, I have made these muffins with skim, 1%, and whole milk, all with the same great results.
  • Brown Sugar. This adds a touch of caramelization as well as sweetness to the muffins.
  • All-Puprose Flour. This is the only type of flour I have used for this recipe.
  • Eggs. Every recipe needs a binder ingredient and that is eggs in this recipe.
  • Baking Soda.
  • Salt.
  • Melted Butter. Every good recipe needs a fat and muffins are no exception. Butter gives these muffins a rich, moist flavour.
  • Vanilla extract.
  • Chocolate Chips. Semi-sweet or dark chocolate chips are great in this recipe.

Variations for Chocolate Chip Oatmeal Muffins

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

Serving Chocolate Chip Oatmeal Muffins

When it comes to serving these muffins, they are great on their own as a snack or as a part of breakfast. But they can be served in many ways:

  • These muffins are great for adding to a school lunch because they are nut-free.
  • They are a great addition to breakfast, especially for busy mornings when you want a grab-and-go breakfast. they pair well with a banana or apple.
  • These are road trip staples. The recipe makes a dozen muffins and I have made double batches to pack in the car for road trips and camping trips. the kids love them and they are easy to pack for travelling.
  • Add these to the table for brunch. These muffins are not overly sweet, making them a perfect addition to a weekend brunch.

Storing Chocolate Chip Oatmeal Muffins

Once completely cooled, these muffins should be stored in an airtight container at room temperature. They will last up to four days when stored like this.

These muffins can also be frozen for up to three months. I like to wrap them in plastic wrap individually before storing them in an airtight container in the freezer. That way I can take out only the amount needed. They can be thawed at room temperature before serving.

Oatmeal Chocolate Chip muffin with chocolate chips and oatmeal on a wooden cutting board

Chocolate Chip Oatmeal Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 Muffins


  • 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 chocolate chips


  • 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.


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