Oatmeal Chocolate Chip Morning Muffins. If you’re like me, mornings sometimes feel like a mad dash to nowhere, and breakfast? Usually a last-minute grab. But hey, these muffins swoop in and save the day. Light, chewy, and chocolatey without being over-the-top sweet, they’re truly my breakfast hero. By the way, if you’re as into fun breakfast treats as I am, definitely check out these delicious soft cinnamon swirl scones morning treats sometime. They’re wild.
Oatmeal Chocolate Chip Morning Muffins
Difference in Oats
When it comes to Oatmeal Chocolate Chip Morning Muffins, a lot of folks get stuck on “what kind of oats do I use?” Honestly, it’s a bigger deal than you’d think. There are old-fashioned rolled oats, which I swear by for that classic, hearty texture. They kind of puff up while baking so you get these chewy moments in every bite. Instant oats? Eh, they dissolve too much and make things mushy.
Steel-cut oats are a wildcard, really tough unless you soak them and, in muffins, they’re usually more trouble than they’re worth. So yeah, roll with the rolled oats, trust me. I’ve tried swapping them around (I’m an experimenter, can’t help it) but rolled always wins. Plus, they don’t get that strange gritty texture like some others. Your muffins will feel cozy, not like you’re eating morning porridge you barely chewed.
“I followed your advice about the oats and you’re totally right! The muffins came out light but hearty—absolutely perfect. My family scarfed them down!” — Mary S.
Oatmeal Chocolate Chip Morning Muffins
Tips for Making
I’m not gonna pretend like I haven’t ruined a batch or two of Oatmeal Chocolate Chip Morning Muffins. So, learn from my kitchen mishaps. First, don’t overmix. You want to gently stir just till the oats, chocolate chips, and batter come together. It can get dense otherwise.
I also like to toss my chocolate chips in a spoonful of flour before adding them. Stops them from sinking straight to the bottom. Wild, right? For that “wow, you baked these?” golden top, sprinkle a teensy bit of extra oats and chocolate on top right before baking. Trust me, folks get impressed by the little touches. And, if your batter feels super dry (depends on your oats), add a splash more milk. Don’t get too fussy—muffins are forgiving. Usually.
Oatmeal Chocolate Chip Morning Muffins
How to Store
You’ve baked a dozen Oatmeal Chocolate Chip Morning Muffins and maybe, just maybe, you don’t eat them all on day one. Here’s how to keep ‘em fresh. Let them cool 100 percent, or they get soggy. Pop them in a zip bag or airtight container—they’re good on the counter for two days, but toss them in the fridge if you’ll take longer to finish. If you’re saving them for later-later (like a week out), just freeze in a big bag. When you want one, thirty seconds in the microwave and boom—nearly fresh-baked. I usually double batch and freeze half. One less thing to wake up thinking about. Muffin crisis avoided.
Oatmeal Chocolate Chip Morning Muffins
Nutrition Facts (per serving)
Want the scoop on what you’re actually eating with these Oatmeal Chocolate Chip Morning Muffins? So, straight talk, they are breakfast… not dessert, but yes, there’s some sugar. Each muffin safely slides in under 200 calories (give or take depending on how many chocolate chips, let’s not be stingy though, right?). You’re getting a hit of protein from the oats and eggs, and some fiber too because, well, oats are awesome like that. There’s not a scary amount of fat, unless you pull a “whoops, dropped extra chocolate” moment.
But honestly, you can dial it down with less sugar or even swap in some whole-wheat flour—the muffins totally hold up. I love that you actually feel satisfied, ya know? No sugar crash. Just legit breakfast comfort.
Oatmeal Chocolate Chip Morning Muffins
More Chocolate Chip Muffins Recipes
Oh, so you loved these? Welcome to the dark (chocolate chip) side! You can mess around and make these Oatmeal Chocolate Chip Morning Muffins with peanut butter chips if you’re feeling wild. Or if you’ve got coconut on hand, go and explore some oatmeal coconut cookies, which are just a click away and seriously addictive. And why stop at muffins? I say bring on the chocolate in all forms.
-Skip the nuts if your kid’s lunchbox says so, but oats and chocolate? Always a win
-You can sneak in blueberries or raspberries for a fruity zing
-Sometimes I use maple syrup instead of white sugar—no one’s mad at that
-Make minis for snack time or giant bakery-style ones for a special treat
Oatmeal Chocolate Chip Morning Muffins
Got another favorite muffin combo? Tell me what works for you! And, if you’re into mixing things up, don’t be shy about swapping chocolate chips for dried cherries or something quirky. Muffins are the MVP of breakfast, after all.
If you enjoyed this muffin adventure, there are some other inspiring recipes you might love. The folks at Hello Spoonful have an awesome Oatmeal Chocolate Chip Muffins recipe worth checking out. If you’re eyeing something extra indulgent, you should try your hand at these chocolate mousse cake or my wildly popular chocolate chip cookie brownies recipe. There’s no such thing as too many options—especially when chocolate’s involved.
Oatmeal Chocolate Chip Morning Muffins
Happy muffin-baking, friends.
Print
Oatmeal Chocolate Chip Morning Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Light, chewy, and chocolatey muffins that make breakfast a breeze.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine rolled oats, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the egg, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips, being careful not to overmix.
- Evenly distribute the batter into the muffin tins.
- Sprinkle extra oats and chocolate on top before baking.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool before serving.
Notes
Store in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg