Oatmeal Chocolate Chip Muffins

Soft, hearty oatmeal chocolate chip muffins made with simple ingredients and are ready in less than 30 minutes. They're perfect for freezing and enjoying anytime.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 374kcal

Author Kate @ I Heart Eating

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

US Customary - Metric

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