Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Introduction

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are the perfect grab-and-go treat to start your morning right. Packed with wholesome oats and melty chocolate chips, they stay moist and delicious for days. Easy to make and sure to please the whole family.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the 12 muffin cups.
7. Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added texture and flavor, try stirring in a handful of chopped nuts or dried fruit.
• Use whole wheat flour instead of all-purpose flour for a heartier muffin.
• Swap chocolate chips for white chocolate or butterscotch chips to change up the sweetness.
• Make these muffins vegan by replacing the egg with a flax egg and using plant-based milk and oil.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, but the texture may be slightly softer since quick oats absorb liquid faster.

What can I use instead of vegetable oil?

You can use melted butter or any neutral oil like canola or sunflower oil. Avoid strong-flavored oils to keep the taste balanced.

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

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★★★★★

4.7 from 95 reviews

• Author: Victor
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a perfect start to your morning with wholesome oats, sweet chocolate chips, and a tender crumb. Made with simple pantry ingredients and baked to golden perfection, these muffins offer a comforting, delicious breakfast that lasts for days.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

Add-ins

• ¾ cup chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined to ensure your muffins rise perfectly.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the large egg, milk, vegetable oil or melted butter, and vanilla extract until smooth and well mixed to create a flavorful base.
4. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix. It’s okay if the batter has a few lumps; this keeps the muffins tender.
5. Add Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without breaking up the chips.
6. Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full to allow room for rising during baking.
7. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes. Check for doneness by inserting a wooden skewer into the center; it should come out clean or with just a few moist crumbs attached.
8. Cool: Allow the muffins to cool in the tin for a few minutes to firm up. Then transfer them to a wire rack to cool completely, preventing sogginess from steam.

Notes

• For a dairy-free option, substitute milk with almond or oat milk and use vegetable oil instead of butter.
• Do not overmix the batter to avoid dense muffins; lumps are normal.
• Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
• Try adding nuts or dried fruit for variety.
• You can replace chocolate chips with blueberries for a fruity twist.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: oatmeal chocolate chip muffins, breakfast muffins, easy muffin recipe, healthy breakfast, homemade muffins