These chocolate chip oatmeal muffins have big muffin tops, just like a bakery, thanks to two simple tips. Soaking the oats gives these easy muffins the softest texture, and they’re filled with pools of melted chocolate. They went viral for a reason!
If you’re looking for the best oatmeal chocolate chip muffin recipe, you can stop the search. These hearty muffins are a great way to start your day!
Grab this fluffy muffin on your way out the door or sit and enjoy it with a cup of coffee. It also makes the perfect snack for that mid-afternoon when kids get home from school.
Looking for more muffin recipes? Try gluten-free pumpkin muffins, healthy banana muffins, or gluten-free morning glory muffins next!
Ingredients You Need
- Old-fashioned rolled oats: I like Bob’s Red Mill gluten-free oats
- Milk: any type works—regular or plant milk.
- All-purpose flour: whole wheat flour or gluten-free 1:1 baking flour are great options.
- Baking powder and soda: to help them rise.
- Salt and vanilla: for flavor.
- Butter: use unsalted to control the salt in the recipe. I’ve tested these with vegan butter and coconut oil. Commenters have also subbed this for apple sauce 1:1.
- Brown sugar: or coconut sugar for refined-sugar free.
- Eggs: room temperature for best results.
- Semi-sweet chocolate chips: dark chocolate or stevia sweetened both work.
- Sanding sugar for topping
Have extra oats? Try these oatmeal protein balls, gluten-free oatmeal waffles, vanilla almond granola, or this flourless oatmeal chocolate chip cookie recipe next.
How to Make Chocolate Chip Oat Muffins
Prepare muffin tins first: Line every other muffin cup of a 12-count muffin tin (6 muffins total) with paper liners for bakery-style muffins. I learned this tip from my friend—she has the best muffin recipes!
Step 1. Soak the oats: In a large bowl, combine the rolled oats and milk and soak for 10-15 minutes until the oats have absorbed the liquid. I like to melt and cool the butter at this time.
Step 2. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3. Wet ingredients: In a third 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. Add the soaked oats to the wet ingredients and mix well.
Step 4. Finish batter and rest: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the chocolate chips into the batter and let rest for 15 minutes.
Step 5. Fill and bake: For bakery-style muffins, spoon the batter into the prepared muffin cups. Bake at 425°F oven for 5 minutes then turn the heat down to 350°F and continue baking for for 13-15 minutes or until a toothpick inserted into the center comes out clean.
Step 6. Cool and enjoy! Let the oatmeal chocolate chip muffins cool for 15 minutes, then transfer them to a wire rack to cool completely.
Healthy Swaps
- Banana oatmeal chocolate chip muffins: use 1/2 cup of mashed banana instead of 1/2 cup of the brown sugar.
- Flour: Use whole wheat flour or gluten-free 1:1 baking flour.
- Sugar: use coconut sugar instead of brown sugar. You could also swap some of it for maple syrup.
- Chocolate chips: use a lower sugar chocolate chip, like Lily’s or Hu Kitchen.
- Butter: I love these with melted coconut oil instead of butter too.
Muffin Storage
Allow the muffins to cool completely before storing. Muffins will keep in an airtight container for up to 5 days at room temperature or up to a week in the refrigerator. Or freeze them in a freezer bag or airtight container for up to 3 months.
If you make this oatmeal chocolate chip muffin recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Chocolate Chip Oat Muffins
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Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups milk any type
- 2 cups 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 unsalted butter melted and cooled (sub coconut oil)
- 3/4 cup packed brown sugar or coconut sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- Sanding sugar for topping
Instructions
- Line a muffin pan with paper lines and spray with nonstick spray. (Note 1)
- Soak the oats: 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.1 1/2 cups old-fashioned rolled oats, 1 1/2 cups milk
- Dry ingredients: While they're soaking, whisk together the flour, baking powder, baking soda, and salt in a separate bowl.2 cups all-purpose flour or whole wheat flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoon baking soda, 3/4 teaspoon salt
- Wet ingredients: In a third large 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.3/4 cup unsalted butter, 3/4 cup packed brown sugar or coconut sugar, 3 large eggs, 1 1/2 teaspoons vanilla extract
- Mix the batter and rest: 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.1 1/4 cups semi-sweet chocolate chips
- Bake: 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.Sanding sugar for topping
- 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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could you subsitute honey or maple syrup for the sugar?
Hey Juls! It could affect the final muffin texture because they’re more liquid, but I think it should work! Let me know if you try it.
Made these muffins following the recipe and they were a hit! But I thought butterscotch chips would be tasty with the oatmeal so I’ve been making them but adding maple syrup, cinnamon and butterscotch chips! They are so delicious and everyone in the house eats them!
Sounds amazing! Thanks!
Big hit with the fam. I used quick oats and they turned out just fine!
Followed the recipe exactly and these are delicious! I always buy muffins from the grocery store but never again. I used all purpose flour and made a few more than expected but I’m not complaining LOL
Love this! Thanks, Raquel!
The flavor was pretty good but the texture was very chewy because of the oatmeal which I guess is to be expected. I would not call these healthy with all the butter and sugar but my kids did like them. I also made 17 muffins out of the batter instead of just 12 and they were filled all the way to the top.
Hey Kristin! Thanks for the feedback. Did you soak the oats? I’ve made these several times without a chewy result. I’m wondering if you added a bit too much flour or oats since they were chewy and made more batter than the recipe calls. I fill mine all the way to the top and always get 12. Thanks!
Both husband and toddler approved! Have been making them weekly for a month now! I used gluten free flour and they come out perfect every time!
Love that, Jessi! Thanks for sharing!
These are so good! I made some with and some without chocolate chips and they were delicious both ways
Love that, Sophia! Thank you for sharing!
So delicious! An easy recipe to whip up for breakfast. I used fairlife milk to add some protein, and avocado oil instead of butter because that’s what I had! Highly recommend!
Love that, Rachel! Thanks for taking the time to share.
These turned out so decadent and chocolatey. So good!!! One qquestion, how do I store the muffins?
Hey Stephanie! So glad you liked them. I stored these in an airtight container at room temp for 4 days. You can also keep them in the fridge for up to a week or freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and warm them for best results!
These were fantastic! Replaced butter with apple sauce for butter to drop the calories and they were still great. Fairlife milk and one cup of protein powder to replace one cup of flour got these to 10g of protein each!
Wow Janet!! Love these variations. I’m so glad you shared these tips!
How much apple sauce did you use to replace the butter?
I’m guess equal amounts!!
When substituting applesauce for butter, use a 1 to 1 ratio.
I like them but next time I’ll use regular flour instead of wheat
Thanks, Erma! What about the wheat flour did you not like?
These turned out so good and yummy. Thanks for sharing the recipe.
You’re welcome!!
I will make them today, sounds yummy