Oatmeal Chocolate Chip Breakfast Muffins
These delightful muffins combine wholesome oats with indulgent chocolate chips, perfect for cozy mornings or as a make-ahead breakfast treat.
Ingredients
Dry Ingredients
- 2 cups Rolled oats The heart of the muffins; adds texture and fiber.
- 1.5 cups All-purpose flour Can substitute with whole wheat for a healthier option.
- 1 tbsp Baking powder Helps muffins rise.
- 1 tsp Baking soda Adds a subtle lift.
- 0.5 tsp Salt Enhances flavors.
Wet Ingredients
- 0.75 cups Brown sugar Adds moisture and caramel flavor.
- 2 large Eggs Binding agents; can substitute with flax eggs.
- 1 cup Milk Any kind (dairy or plant-based).
- 1 tsp Vanilla extract Adds warmth; almond extract can be used for variation.
Add-ins
- 1 cup Chocolate chips Dark, semi-sweet, or white chocolate can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a mixing bowl, combine rolled oats, all-purpose flour, baking powder, baking soda, and salt. Stir to blend.
- In another bowl, whisk together brown sugar, eggs, milk, and vanilla extract until creamy.
- Add the wet ingredients to the dry, gently folding until just combined. Be careful not to overmix!
- Fold in chocolate chips.
- Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow them to cool slightly before moving to a wire rack.
- Enjoy warm, or let cool completely to store.
Notes
These muffins can be stored in an airtight container for up to three days. For longer storage, freeze individually wrapped muffins.