Oatmeal Chocolate Chip Muffins

Cozy mornings just got a whole lot sweeter! Whip up a batch of these tender, chewy oatmeal chocolate chip muffins, packed with dark chocolate chunks and a hint of crunch from walnuts (if you choose to add them). Perfect for snuggling up with a warm cup of coffee on a chilly morning.

Ready Time

45 mins

Yields

6 servings

Ingredients

Rolled oats 1 1/4 cups
All-purpose flour 1 1/2 cups
Granulated sugar 1 cup
Brown sugar 1/2 cup
Baking powder 1 teaspoon
Salt 1/2 teaspoon
Unsalted butter 6 tablespoons
Large eggs 2
Milk 1 cup
Vanilla extract 1 teaspoon
Semi-sweet chocolate chips 1 cup
Chopped walnuts 1/2 cup (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners.

In a large bowl, whisk together the oats, flour, granulated sugar, brown sugar, baking powder, and salt.

In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined.

Do not overmix.

Fold in the chocolate chips and walnuts (if using).

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm and enjoy!

Notes

Use old-fashioned rolled oats for the best texture and flavor in these muffins. Make sure to not overmix the batter to prevent tough muffins.

If you choose to add walnuts, chop them finely so they’re evenly distributed throughout the muffins.

Don’t overbake – muffins are done when they’re lightly golden and a toothpick comes out clean. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.