Have you ever tried oatmeal muffins that taste like a chocolate chip cookie? Not only are they irresistibly delicious, but the fresh baked recipe is packed with heart healthy ingredients.
Classic breakfast items like cereal and eggs don’t always sound good in the morning, so change it up with an easy baked recipe. It’s true that oatmeal muffins are an easy quick bread that can be enjoyed all year round!
From cinnamon streusel oatmeal muffins to blueberry lemon oatmeal muffins, we’ve got so many fun recipes for you to explore. Eat as is or serve with whipped honey butter and you are guaranteed to love these fresh baked goods.
You will love this chocolate chip cookie oatmeal muffin because…
- 10 minutes is all you need to prepare this recipe.
- Healthy recipe consisting of nutrient rich ingredients.
- Contains a healthy dose of dietary fiber.
- Perfect balance of sweetness with a hearty oat base.
- Fresh baked muffin that tastes just like chocolate chip oatmeal cookie, its magically delicious!
If your hunger turns to anger, then grab a fulfilling oatmeal muffin for breakfast or midday snack to tide you over. Soak up the health benefits of oats combined with antioxidant rich superfoods like cinnamon and cocoa!
How to chocolate chip cookie oatmeal muffins?
Chocolate chip oatmeal muffins are easy to make. With a few staple ingredients, it only takes 10 minutes of time to prepare this healthy oven baked recipe.
Chocolate Chip Cookie Oatmeal Muffin Ingredients:
- Regular rolled oats
- All-purpose flour
- Baking soda
- Brown sugar
- Vanilla extract
- Chocolate chips
Preheat the oven to 425°F and prepare a muffin pan by spraying with nonstick spray.
In a small bowl, mix the oats and milk; set aside.
In a large bowl, whisk the egg, vanilla and melted butter.
In a medium bowl, mix the flour, baking soda, brown sugar, salt and cinnamon.
Combine the wet ingredients with the dry ingredients.
Fold in the chocolate chips.
Evenly distribute the batter in the prepared muffin pan.
Top the batter with a sprinkle of raw sugar on each muffin cup.
Bake at 425°F for 5 minutes, then lower the temperature to 350°F for about 15 minutes or until a toothpick inserted into the center of the muffin comes out completely dry.
Cool in the pan for 5 minutes, and then transfer to a wire rack to finish cooling.
Chocolate Chip Cookie Oatmeal Muffin Tips:
Chocolate chip cookie oatmeal muffin is a tasty quick bread recipe that is easy to make and bake. Here are handy tips to keep your muffin tasting delicious every time you take a bite.
- Chocolate: Chocolate chips are a classic addition to any cookie preparation, so imparting the flavor combination into this oatmeal muffin recipe was a no brainer. Toss the chocolate chips into the muffin batter and coat the muffin crumb with gooey deliciousness.
- Oats: Rolled oats and quick oats are the preferred type of oats for preparing this recipe. Rolled oats soak up more liquid, while the quick oats tend to absorb the liquid much faster.
- Dried fruit: Raisins are complimentary flavors that could be added to this muffin batter. Also consider dried apples, apricots, bananas, cherries, currents, dates, and figs.
- Nuts: Consider adding nuts like almonds, hazelnuts, pecans, peanuts, , pistachios and walnuts.
- Sweetness: Adjust the sweetness to suit your taste preference. There is a subtle balance between the sweetness of the oatmeal batter and the chocolate chips.
- Consistency: The muffin batter is denser compared to other recipes, but there is no cause for concern about dry muffins. It’s best to steer clear of using a muffin liner because oatmeal muffins tend to stick to the paper. For best results, bake the muffin in a nonstick pan without a liner. The muffins will brown around the outside edge resulting in a moist center.
- High heat: Begin baking with a high temperature setting to force the muffins to rise quickly. Then, reduce the temperature to result in tall muffins that have a moist center crumb.
- Make ahead: Easily meal prep oatmeal muffins ahead of time for a tasty breakfast or delicious midday snack. Enjoy at room temp, or quickly warm the muffin in the microwave, or toaster oven.
- Storage: Oatmeal muffins stay fresh in an airtight container for up to 3 days, or up to 3 months when stored in the freezer. Thaw frozen muffins overnight in the refrigerator, then bring to room temperature before serving.
PLAN TO MAKE THESE DELICIOUS OATMEAL MUFFINS THIS WEEKEND:
Chocolate Chip Cookie Oatmeal Muffin Recipe
Chocolate chip oatmeal muffins are super easy to make and tastes just like a fluffy cookie! Make a batch of muffins and store for a simple grab and go to tide you over.
- 1 cup all-purpose flour
- 1 cup regular rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup brown sugar
- 1 cup milk
- 2 eggs, room temperature
- ¼ cup butter, melted
- 1½ teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 425°F.
Prepare a muffin pan by spraying with nonstick spray.
- In a large bowl, whisk the egg, vanilla and melted butter, then add the oats and milk. Set aside to let the oats soak for a few minutes.
- In a medium bowl, combine the flour, baking soda, brown sugar, salt and cinnamon. Mix well.
- Stir the wet ingredients into the dry ingredients, then fold in the chocolate chips towards the end. Mix just until combined, but don’t over mix the batter.
- Distribute the batter evenly into the prepared muffin pan.
- Sprinkle raw sugar on to of each muffin cup.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F. Bake for an addition 15 minutes or until a toothpick inserted into the center of the muffin comes out completely clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to completely cool.
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 205mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 4g
Monday 28th of December 2020
Just made the muffins. Okay, but something seems off, and the chocolate chips all sunk to the bottom. Would baking powder have been better than soda?
Tuesday 29th of December 2020
Hello Rebekah, That sounds weird to me like something may be off. This muffin batter should be dense, which should keep the chocolate chips in place. Did you allow the oats to soak in the milk for a few minutes? The oats will soak up the liquid and the result is a denser batter. Because the liquid is in the oats, the muffins do not dry out when baked. Also, did you start baking with high heat and then turn the oven down the second half of baking? The high heat sets the outside edges and then the low heat evenly bakes the inside crumb. Hope this helps to trouble shoot. Warmly, Joshua