Description
These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a wholesome, delicious, and easy-to-make breakfast perfect for busy mornings. Combining hearty rolled oats with sweet chocolate chips, these muffins offer a comforting, satisfying start to your day with a lovely balance of sweetness and texture.
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 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.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well blended.
- Mix wet ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until thoroughly combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; some lumps in the batter are fine for tender muffins.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter, distributing them evenly throughout without overworking the mixture.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set and do not become soggy.
Notes
- Do not overmix the batter to keep muffins tender and avoid toughness.
- You can substitute milk with almond milk or other plant-based milk for a dairy-free option.
- For a healthier twist, use whole wheat flour instead of all-purpose flour, but expect a denser muffin.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to one month.
- Add walnuts or pecans for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: oatmeal muffins, chocolate chip muffins, healthy breakfast recipe, easy muffins, make ahead breakfast
