Chocolate Chip Oat Muffins

oatmeal chocolate chip muffins in a muffin tin

4.80 from 20 votes

These chocolate chip oat muffins are ultra soft and 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 briefly gives these easy muffins the softest texture. The best part is they're filled with pools of melted chocolate!

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Prep Time15

Cook Time20

Total Time35

Servings: muffins

Author: Molly

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

Standard - Metric

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

Oats. You cannot use quick oats instead of rolled oats in this recipe because they absorb moisture differently and don't hold their shape as well.

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!

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Nutrition

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