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These muffins are a perfect combination of hearty oats and sweet chocolate chips, making them a delightful treat for breakfast or snack time. If you’re looking for the best healthy muffin recipe, you can stop. These hearty muffins are a great way to start your day.
Looking for more delicious, healthy muffins to bake? Try gluten-free pumpkin muffins, healthy banana muffins, or gluten-free morning glory muffins next!
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 slump when you could use a recharge.
My favorite thing about today’s recipe is that the kids love these tasty muffins, too! It’s amazing what a few semi-sweet or dark chocolate chips can do! Serve them with a side of Greek yogurt and berries or spread some peanut butter on each half for extra protein.
Have some leftover oatmeal? Try these gluten-free oatmeal waffles, vanilla almond granola, or this flourless oatmeal chocolate chip cookie recipe next.
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!
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. Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3. 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.
Step 4. Combine the Soaked Oats
Add the soaked oats to the wet ingredients and mix well.
Step 5. Combine the Muffin Batter
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6. Let the Muffin Batter Rest
Fold chocolate chips into the batter and let rest for 15 minutes.
Step 7. 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!)
Step 8. Bake the Oatmeal Chocolate Chip Muffins
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.
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.
Freezing and Storing Tips
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.
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!
More Delicious Muffins
We have no shortage of delicious recipes when it comes to muffins.
- Healthier lemon poppyseed muffins are a lighter twist on the classic recipe.
- Chocolate chip mini muffins with mini chocolate chips are a kid-favorite!
- Blueberry oatmeal muffins (lactation muffins) are awesome for breast-feeding mamas.
- Pumpkin muffins with cake mix have only two ingredients!
Oatmeal Chocolate Chip Muffins
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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.
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!
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?
I will make them today, sounds yummy