Chocolate chip oatmeal muffins are soft, hearty, and full of chocolate chips. Made with simple pantry staples, they’re freezer-friendly and perfect for quick breakfasts, lunchboxes, or anytime snacking.
When mornings get busy, having a stash of homemade muffins in the freezer is a game changer. These oatmeal chocolate chip muffins come together less than 30 minutes and are made from everyday ingredients you probably already have in your pantry.
They bake up moist and tender with just the right amount of chocolate in every bite. They’re a great make-ahead breakfast or after-school snack.
Best of all, they freeze beautifully, so you can bake a batch now and enjoy them for weeks to come.
Ingredient notes and substitutions
- Oats: I’ve only used old-fashioned rolled oats in this recipe and haven’t tried using quick oats.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Oil: Neutral oils, like canola oil or olive oil, work well in this recipe.
- Chocolate chips: I like to use semisweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
How to make chocolate chip oatmeal muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 425 F. Line 16 cups in standard muffin tins with paper liners. I like to use parchment paper liners because I’ve never had muffins stick when using those liners.
Step 2: Combine the oats, buttermilk, honey, oil, brown sugar, and eggs in a large bowl. Let it sit for 5 minutes.
Step 3: Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. I highly recommend mixing the batter by hand. The batter will be wet.
Step 4: Toss the chocolate chips and flour together in a small bowl.
Step 5: Fold the chocolate chips into the batter.
Step 6: Divide the batter between the prepared muffin tins.
Step 7: Sprinkle sugar over batter, if using.
Step 8: Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continue to bake for 12-20 minutes or until the muffins spring back when lightly pressed.
Step 9: Let the muffins cool in the tin for 5 minutes. Remove to wire rack to finish cooling.
Recipe Tips!
- Freezing: The muffins freeze well. Let the muffins cool to room temperature on a cooling rack before placing them in a freezer-safe container and freezing for up to 1 month.
Storage
Store any leftover oatmeal chocolate chip muffins in an airtight container at room temperature. They will keep for 2-3 days when properly stored.
More oatmeal muffin recipes!
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Oatmeal Chocolate Chip Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ¼ cups buttermilk
- ⅓ cup honey
- ⅓ cup oil
- ⅔ cup light brown sugar packed
- 2 large eggs lightly beaten
- 1 ½ cups sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chocolate chips
- 1 tablespoon all-purpose flour
- Sparkling or raw sugar optional
Instructions
- Preheat the oven to 425 F. Line 16 cups in standard muffin tins with paper liners.
- Combine the oats, buttermilk, honey, oil, brown sugar, and eggs in a large bowl. Let it sit for 5 minutes.2 cups old-fashioned rolled oats, 1 ¼ cups buttermilk, ⅓ cup honey, ⅓ cup oil, ⅔ cup light brown sugar, 2 large eggs
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.1 ½ cups sifted all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Toss the chocolate chips and flour together in a small bowl.1 ½ cups chocolate chips, 1 tablespoon all-purpose flour
- Fold the chocolate chips into the batter.
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continue to bake for 12-20 minutes or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Oats: I’ve only used old-fashioned rolled oats in this recipe and haven’t tried using quick oats.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Oil: Neutral oils, like canola oil or olive oil, work well in this recipe.
- Chocolate chips: I like to use semisweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Polly says
It was an easy recipe to follow. It had great flavor but I just found it a bit too “chocolatey”. I was wondering if the mini chips would be better.
Kate Dean says
Hi! You could either use mini chips or reduce the amount of chocolate chips.