Oatmeal Chocolate Chip Muffins made with oats, buttermilk and lots of chocolate chips! Deliciously soft muffin recipe made completely from scratch.
We all know that muffins are pretty much just cake, but somehow when you call them muffins, it becomes more acceptable to eat for breakfast instead of having to wait for dessert, right?! These muffins are definitely a favorite around here, because they really do taste very much like oatmeal chocolate chip cookies and are absolutely incredible.
WHAT TO SERVE WITH OATMEAL CHOCOLATE CHIP MUFFINS?
We love to eat these chocolate chip muffins for breakfast, but they make a perfect snack or dessert too! Many times I make mini muffins for my kids so that they can just eat one or two along with some eggs and fruit and it’s not quite as much sugar to start off the day as eating a full size muffin. It’s a fun way to give breakfast a little more exciting sometimes! Serve them with some Fruit Salad and Scrambled Eggs and you have a complete breakfast that everyone will love.
Ingredients in Oatmeal Chocolate Chip Muffins
Oatmeal – I prefer to use rolled oats because I like the consistency of them better, but you can definitely use quick oats or even a combination of the two.
Buttermilk – This is something that I don’t always have on hand, but the buttermilk makes the consistency of the bread so amazing so don’t skip out on this! If you don’t have buttermilk, it’s super easy to make your own! Just add 1 Tbsp of white vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes before adding to the recipe. Works great!
Egg – Just 1 egg helps to bind everything together.
Brown Sugar – Not very much is added, but just enough to add the right amount of sweetness to the recipe.
Oil – You can use any type of oil you’d like. I usually use coconut oil when baking, but you can use vegetable or canola oil if you prefer. I’ve never tried this recipe with melted butter instead, but I’m sure it would work great too!
Flour – I usually use all-purpose flour in muffin recipes for best results. You can swap some or all of the flour with whole-wheat flour, but the more you swap out, the more the consistency and flavor of the muffins will change.
Baking powder, baking soda and salt – Just make sure that your baking soda and baking powder are fresh and not expired! If your muffins are too dense or fall flat, a lot of times expired baking soda/baking powder is the culprit!
Chocolate Chips – I almost always make these muffins with semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips too! I like to use the mini chocolate chips as well, but it is definitely a matter of preference. Muffins just taste better with chocolate so you can’t go too wrong here, right?!
How to make Oatmeal Chocolate Chip Muffins
Preheat oven to 400°.
In a large bowl, mix together the oats, buttermilk, egg, brown sugar and oil together until well combined. Let the mixture sit for 15 minutes.
Add the flour, baking soda, salt and baking powder and mix just until combined. Do not overmix!
Fold in 1-2 cups of semi-sweet chocolate chips.
Grease muffin tin (12 cups) or line with paper liners. Fill each muffin cup about 2/3 full and then bake for 15-20 minutes. Let cool in the pan for a few minutes and then transfer to a wire rack to cool completely.
Oatmeal Chocolate Chip Muffins
Ingredients
- 1 cup old-fashioned oats
- 1 cup buttermilk
- 1 egg
- ½ cup brown sugar
- ½ cup oil
- 1 cup flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
Instructions
- Preheat oven to 400°.
- In a large bowl, mix together the oats, buttermilk, egg, brown sugar and oil together until well combined. Let the mixture sit for 15 minutes.
- Add the flour, baking soda, salt and baking powder and mix just until combined.
- Fold in 1-2 cups of semi-sweet chocolate chips.
- Grease muffin tin (12 cups) or line with paper liners. Fill each muffin cup about 2/3 full and then bake for 15-20 minutes. Let cool in the pan for a few minutes and then transfer to a wire rack to cool completely.
Nutrition
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What is a substitute for buttermilk?
Buttermilk works best, but if you don’t have any on hand, you can easily make your own. Measure out a cup of regular milk and add 1 tablespoon of lemon juice or vinegar. Stir and let it sit for a couple of minutes before adding to the recipe.
You can also swap out the buttermilk with plain yogurt in a 1:1 ratio. The consistency will be slightly different.
CAN YOU MAKE MINI MUFFINS?
Absolutely! If you want to make mini muffins, this recipe will make about 24 of them. Just scoop into mini muffin tins lined with liners and then bake for about 12-15 minutes or just until a toothpick inserted in the center comes out clean.
Can you turn a muffin recipe into a loaf of bread?
Yes, any muffin recipe can easily be turned into a loaf of quick bread. Just turn the oven temperature down to 325° and bake for about 50-55 minutes or until a toothpick inserted in the middle comes out clean.
CAN YOU FREEZE OATMEAL CHOCOLATE CHIP MUFFINS?
Yes, these muffins are very easy to freeze. I like to bake a batch of muffins and then freeze them in a single layer in a large ziplock freezer bag or other airtight container. and freeze for up to 3 months. You can let them thaw on the countertop for about 30 minutes, or you can microwave them or place them in a toaster oven to heat them up.
MORE MUFFIN RECIPES TO TRY:
- Brown Butter Blueberry Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
- Lemon Poppyseed Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
- Lemon Poppyseed Muffins
- Copycat Costco Chocolate Muffins
Oatmeal Chocolate Chip Muffins made with oats, buttermilk and lots of chocolate chips! Deliciously soft muffin recipe made completely from scratch.
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