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muffins stacked on a small white plate
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Oatmeal Muffins with Chocolate Chips

These oatmeal muffins are great for breakfast or tucked into a lunch box for an afternoon snack. The light and moist crumb makes these muffins worth the effort!
Prep Time10 minutes
Cook Time17 minutes
Fridge Time1 hour
Total Time1 hour 27 minutes
Servings: 16 muffins

Ingredients

  • 2 cups rolled oats, not quick-cooking oats
  • 1 ½ cups milk
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • ⅔ cup brown sugar, firmly packed
  • ½ cup unsalted butter, melted and cooled a bit
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

Instructions

  • Preheat your oven to 450F (230C).
  • Place paper muffin cups into your muffin tin.
  • Pour the oats and milk into a small bowl and set them aside to soak for 10 minutes.
  • Grab a medium-sized bowl and pour in the flour, brown sugar, baking powder, salt and cinnamon and stir together and make a well in the centre.
  • Pour the eggs, melted butter and vanilla into the well you made in the dry ingredients.  Next pour over the oats and milk and stir everything together with a wooden spoon.  Mix together until you see a few traces of flour in the batter.
  • Lightly toss the chocolate chips in a tablespoon of flour and add them to the batter. The flour will help prevent the chips from sinking to the bottom of your batter.
  • Gently fold the chocolate chips into the batter until just combined.  Make sure you don’t over mix your batter or your muffins could turn out dry.  There will still be some lumps and this is exactly what you want!
  • Cover your bowl with plastic wrap and place in the fridge to rest for 1 hour. 
  • After the batter has rested for an hour, bring it out of the fridge and fill your muffin cups. To create a high dome on your muffins, fill the cups all the way to the top.
  • Bake the muffins at 450F (230C) for 6 minutes.  This blast of high heat will encourage the muffins to puff up and create that lovely dome.
  • After 6 minutes your muffins should have risen over the top of the cup.  Be careful not to open the oven door to peek inside, as this can cause your muffins to collapse.
  • Reduce your oven temperature to 400F (200C) and bake for 10 – 12 minutes longer.  The muffins will be done when they have turned a light golden brown colour. A toothpick inserted into the centre comes out with moist crumbs attached.
  • Set the muffin tin on a rack to cook for 5 minutes then remove the muffins from the tin to cool completely.

Notes

Makes about 16 muffins.
The muffins will keep fresh in an airtight container for 2 - 3 days.
Adapted from:  Oatmeal Muffins, The Complete Magnolia Bakery Cookbook:  Recipes from the World-Famous Bakery and Allyssa Torery's Home Kitchen, Allyssa Torey and Jennifer Appel, 2009: Simon and Schuster.