Oatmeal Chocolate Chip Breakfast Muffins
Delicious and nutritious oatmeal chocolate chip muffins, perfect for busy mornings or weekend brunch, staying moist and tasty for up to three days.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 large egg Ensure room temperature for best results.
- 1 cup milk Use non-dairy milk for a vegan option.
- 0.25 cups vegetable oil or melted butter
- 1 teaspoon vanilla extract Optional for added flavor.
Mix-Ins
- 0.75 cups chocolate chips Feel free to use dark, milk, or white chocolate.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
Baking
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best enjoyed warm, fresh out of the oven, but they are also perfect for on-the-go breakfasts. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.