Breakfast has always been pretty routine in our household. We alternate between omelets, cereal, and yogurt, with the occasional pancake days. We like to keep it simple because mornings are crazy around here with two toddlers running around. But once in a while, I’ll get a rare morning where I actually wake up before the kids. These are the days I like to get fancy with my breakfast! These Chocolate Chip Oatmeal Muffins are great because they’re a nice variation from your typical breakfast, but they’re also very easy and quick to make! Plus, the chocolate chips make you feel like you’re having dessert for breakfast. 😉
PREPARING THE BATTER
The batter for these muffins is made with basic ingredients you might already have on hand. I’ve outlined steps and tips on preparing the batter below:
- You’ll start by mixing ¾ cup brown sugar, 1 egg and ½ cup softened butter. You can use butter that has been softened at room temperature if you have it handy. But I’ve found that softening it in the microwave works just as well. Just make sure to microwave it in short increments so that it doesn’t melt completely.
- Next, you’ll add ¼ cup milk, ¼ cup vegetable oil and 1 tsp vanilla. I usually use whole milk but I’ve actually tried it with almond milk in the past and it works great also!
- Then you’ll add the dry ingredients which include 1 cup flour, 1 tsp baking powder and ¼ tsp baking soda. I usually just add them directly to the bowl with the wet ingredients simply to have less dirty dishes. I make a big enough mess baking as it is so the less bowls I need to wash, the better. 😛
- Lastly, comes the good stuff: oats and chocolate chips! I used 1 cup of instant oats and 1 cup of a dark + semi-sweet chocolate chips combination. You can gently mix in the oats and chocolate chips with a spoon until the batter is evenly distributed with them. And I’d highly suggest sprinkling a few extra chocolate chips on top of each muffin before baking. It gives the muffins an aesthetically pleasing look to see some visible chocolate chips staring back at you.
MUFFIN TRAY VS CUPCAKE TRAY
So, I actually always use a 12-slot cupcake tray when making these chocolate chip oatmeal muffins. I bake them at 350 degrees for 20-25 minutes. I like the smaller servings and faster bake time. But if all you have are the large muffin tins, then you can definitely use those as well. Just be sure to adjust the bake-time and temperature accordingly. This recipe should be able to accommodate 6 jumbo muffins. If using the jumbo tray, you’ll need to bake at 400 degrees for about 5 minutes and then lower the temperature to 350 and bake for an additional 25 minutes.
Whichever tray you decide to use, there are two suggestions I would highly recommend: 1) Always use a cupcake or muffin liner to prevent the muffins from sticking to the tray. And 2) Fill each slot about ¾ of the way full. This will ensure the muffins aren’t too small or so big that they bubble over. The ¾ fill line has always worked great for me. You should get leveled chocolate chip oatmeal muffins with the perfect little “muffin top.” If you find that you have extra batter to use up, you can either fill the muffin slots with more batter to make a bigger muffin top. OR, you can just make a few extra muffins. 😛
CHOCOLATE CHIP OATMEAL MUFFINS
These chocolate chip oatmeal muffins bake to perfection inside and out! You can see how fluffy the center is in the picture above. The oats and chocolate chips are spread sporadically for that extra texture and chocolatey goodness. It’s a great combination of ingredients that yields a delicious, unique breakfast (or dessert!). Hope you all enjoy these Chocolate Chip Oatmeal Muffins. Read on for the full recipe!
TRY THESE DELICIOUS BREAKFAST RECIPES NEXT!
Chocolate Chip Oatmeal Muffins RecipeCourse: BreakfastDifficulty: Easy
These Chocolate Chip Oatmeal Muffins bake to fluffy perfection inside and out! The oats and chocolate chips add to the texture and chocolaty goodness.
½ cup butter, softened
¾ cup brown sugar
1 tsp vanilla
¼ cup milk
¼ cup vegetable oil
1 cup flour
1 tsp baking powder
¼ tsp baking soda
1 cup instant oats
1 cup chocolate chips
- Preheat oven to 350 degrees. Add cupcake liners to a 12-slot cupcake tin
- In a large bowl, mix the softened butter, brown sugar and egg until creamy
- Add the vanilla, milk and vegetable oil to the bowl. Continue to mix until smooth
- Add the flour, baking powder and baking soda to the bowl. Mix until everything is blended well
- Add the oats and chocolate chips to the batter. Mix with a spoon until well distributed
- Fill each cupcake slot with the batter. Make sure each slot is only ¾ full
- Top with more chocolate chips if desired
- Place in the oven and bake for 25 minutes