Description
These oatmeal chocolate chip muffins are dangerously good – perfectly moist with melty chocolate in every bite and ready in just 30 minutes for your breakfast or snack attack.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 1 cup (90g) old-fashioned rolled oats
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (180ml) milk
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
- 3 tablespoons (45g) coarse sugar for topping (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. Add rolled oats, stir to combine, and let sit for 10 minutes.
- In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- Toss chocolate chips with 1 tablespoon of flour. Fold dry ingredients into wet ingredients until just combined. Fold in flour-coated chocolate chips, reserving some for topping.
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with reserved chocolate chips and optional coarse sugar.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) without opening the oven door. Continue baking for 15-18 minutes until a toothpick inserted comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.