Description
Start your day with these delightful Oatmeal Chocolate Chip Breakfast Muffins. They are hearty, wholesome, and packed with flavor, making them the perfect grab-and-go breakfast or snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can use whole milk.
- Add a handful of chopped nuts like walnuts or pecans with the chocolate chips for extra crunch.
- These muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (varies based on ingredients)
- Sugar: Approx. 20-25g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 7-9g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 3-4g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 40-50mg