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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without breaking up the chips.
- 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.
- 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.
- 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
