Oatmeal Chocolate Chip Muffins
Light and fluffy oatmeal chocolate chip muffins with dark chocolate chips.
Servings: 12 muffins
Ingredients
- 1 1/2 cups (120g) old-fashioned rolled oats
- 1 1/2 cups (354ml) milk any type
- 2 cups (250g) all-purpose flour or whole wheat flour gluten-free if needed
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks; 170g) unsalted butter melted and cooled (sub coconut oil)
- 3/4 cup (150g) packed brown sugar or coconut sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (225) semi-sweet chocolate chips
- Sanding sugar for topping
Instructions
- Line a muffin pan with paper lines and spray with nonstick spray. (Note 1)
- In a large bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes until the oats have absorbed the liquid. I like to melt and cool the butter at this time.
- While they're soaking, whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- In a third medium bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until well combined. Add the soaked oats to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips into the batter. Let the batter rest for 15 minutes. During this time, preheat your oven to 425°F.
- Spoon the batter into the prepared muffin cups, filling each all the way to the top.
- Bake in the preheated 425°F oven for 5 minutes then turn the heat down to 350°F, keeping the muffins in the oven, and continue baking fro for 13-15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Repeat with the second batch, turning the temperature back up to 425ºF before baking again.
Video
Notes
Gluten-Free: I used Bob's Red Mill Gluten-Free Rolled Oats and Gluten-Free Baking Flour. Note that gluten-free flour weighs a different amount than regular flour, so adjust weight measurements accordingly.
Note 1. Muffin Pan. You can also bake the muffins in every other muffin cup to allow them to rise, overflow, and brown evenly. My friend is the queen of muffins so I used this tip from her muffin recipes to achieve bakery-style tall domes!