Print

Oatmeal Chocolate Chip Breakfast Muffins: 17 Hearty Bites

Oatmeal Chocolate Chip Breakfast Muffins
Print Recipe

Start your day with these hearty and delicious Oatmeal Chocolate Chip Breakfast Muffins. Packed with wholesome oats and sweet chocolate chips, they’re the perfect grab-and-go breakfast or snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the dry ingredients.
  • If you don’t have chocolate chips, you can substitute them with chopped nuts or dried fruit.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/oatmeal-chocolate-chip-breakfast-muffins/