Description
These oatmeal chocolate chip muffins are a delightful treat, offering a perfect balance of texture and sweetness. They incorporate oats for a wholesome touch, creating a satisfying and comforting baked good.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tablespoon 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
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, toast the oats lightly before adding them to the dry ingredients.
- You can substitute regular milk with buttermilk for a tangier muffin.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250-300
- Sugar: 20-25g
- Sodium: 250-300mg
- Fat: 10-15g
- Saturated Fat: 5-8g
- Unsaturated Fat: 5-7g
- Trans Fat: 0g
- Carbohydrates: 40-45g
- Fiber: 2-3g
- Protein: 4-5g
- Cholesterol: 30-40mg