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These oatmeal chocolate chip muffins have big muffin tops, just like a bakery, thanks to two special tricks: resting the batter and baking at high heat right away. Soaking the oats gives these easy muffins the softest texture, and they’re filled with pools of melted chocolate.

a muffin tin filled with chocolate chip oatmeal muffins with one on its side
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If you’re looking for the best healthy muffin recipe, you can stop. 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.

Why You’ll Love these Oatmeal Chocolate Chip Muffins

  • Kids love them (chocolate!)
  • Easy to make—no mixer needed.
  • Dome-like bakery muffin tops
  • Super soft and moist texture
  • Easy to make gluten-free

Looking for more muffin recipes? Try gluten-free pumpkin muffinshealthy banana muffins, or gluten-free morning glory muffins next!

holding oatmeal chocolate chip muffin with a big dome and crunchy sugar on top

Ingredients You Need

Here are the step-by-step instructions with photos. Jump to recipe card for the printable instructions.

  • 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

How to Make Oatmeal Chocolate Chip Muffins

Here are the basic steps, with images, for these chocolate chip oatmeal muffins. Skip down to the printable recipe card below for the full printable recipe.

Prepare muffin tins: Line every other muffin cup of a 12-count muffin tin (6 muffins total) with paper liners for bakery-style muffins. Alternately, line all 12 muffin cups in the same muffin pan. Spray the muffin liners with nonstick spray.

Note: I learned this tip from my friend—she has the best muffin recipes!

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.

oats and milk soaking in a bowl

Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

flour, salt, and baking soda in a bowl

Whisk the 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.

butter, brown sugar, eggs, whisked in a glass bowl

Combine the Soaked Oats

Add the soaked oats to the wet ingredients and mix well.

oatmeal chocolate chip muffin wet ingredients in a bowl

Combine the Muffin Batter

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

oatmeal muffin batter with a rubber spatula in a bowl

Let the Batter Rest

Fold chocolate chips into the batter and let rest for 15 minutes. 

oatmeal chocolate chip muffin batter resting in a mixing bowl

Fill Muffin Cups

For bakery-style muffins, spoon the batter into the prepared muffin cups, only filling every other cup and filling each all the way to the top. (these peanut butter muffins use this tip too!)

oatmeal chocolate chip muffin batter in a muffin pan

Bake

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 for for 13-15 minutes or until a toothpick inserted into the center comes out clean.

freshly baked chocolate chip oatmeal muffins in a muffin pan

Cool: 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.

the paper liner taken off of an oatmeal chocolate chip muffin

Storing Leftovers

Allow the muffins to cool completely before storing. Muffins will keep in an airtight container for up to 5 days at room temperature. Or freeze them in a freezer bag or airtight container for up to 3 months.

an oatmeal chocolate chip muffin broken in half to see melted chocolate chips

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!

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4.75 from 16 votes

Oatmeal Chocolate Chip Muffins Recipe

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
These oatmeal chocolate chip muffins have big muffin tops, just like a bakery, thanks to two special tricks: resting the batter and baking at high heat right away. Soaking the oats gives these easy muffins the softest texture, and they're filled with pools of melted chocolate.

Save this Recipe!

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Servings: 12 muffins

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.
  • Dry ingredients: While they're soaking, whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  • Wet ingredients: 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.
  • 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. 
  • 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.
  • 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.
Last step! If you make this, please leave a review letting us know how it was!

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!
My Fitness Pal: Search Oatmeal Chocolate Chip Muffins – whatmollymade to log and save this recipe.

Video

Nutrition

Serving: 1muffin | Calories: 444kcal | Carbohydrates: 48g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 258mg | Sodium: 479mg | Fiber: 3g | Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




19 Comments

  1. Kristin Miller says:

    3 stars
    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.

    1. Molly Thompson says:

      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!

  2. Jessi says:

    5 stars
    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!

    1. Molly Thompson says:

      Love that, Jessi! Thanks for sharing!

  3. Sophia says:

    5 stars
    These are so good! I made some with and some without chocolate chips and they were delicious both ways

    1. Molly Thompson says:

      Love that, Sophia! Thank you for sharing!

  4. Rachel says:

    5 stars
    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!

    1. Molly Thompson says:

      Love that, Rachel! Thanks for taking the time to share.

    2. Stephanie M says:

      These turned out so decadent and chocolatey. So good!!! One qquestion, how do I store the muffins?

      1. Molly Thompson says:

        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!

    3. Janet says:

      5 stars
      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!

      1. Molly Thompson says:

        Wow Janet!! Love these variations. I’m so glad you shared these tips!

      2. Olga says:

        How much apple sauce did you use to replace the butter?

        1. Molly Thompson says:

          I’m guess equal amounts!!

  5. Erma says:

    3 stars
    I like them but next time I’ll use regular flour instead of wheat

    1. Molly Thompson says:

      Thanks, Erma! What about the wheat flour did you not like?

      1. Telma Chacko says:

        5 stars
        These turned out so good and yummy. Thanks for sharing the recipe.

        1. Molly Thompson says:

          You’re welcome!!

  6. Alicia Gehring says:

    5 stars
    I will make them today, sounds yummy