Description
Delight in these Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins, a wholesome and delicious start to your day. Made with hearty rolled oats, sweet chocolate chips, and a tender crumb, these muffins are easy to prepare, perfect for making ahead, and great for busy mornings or snack times.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix; a few lumps are okay as they ensure the muffins stay tender.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the batter without overworking the mixture.
- Portion Batter into Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, and the tops are golden brown.
- Cool: Let the muffins cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely to prevent sogginess and maintain texture.
Notes
- For a dairy-free option, substitute milk with almond or oat milk and use vegetable oil instead of butter.
- Do not overmix the batter to avoid tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to swap chocolate chips for nuts or dried fruit for variety.
- Line the muffin tin with paper liners for easy removal and cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, easy muffins, make ahead breakfast
