Oatmeal Chocolate Chip Muffins
As many of you probably know by now…I am more than just a little obsessed with muffins!
But, in my defence, what’s not to love about a muffin? They’re perfect with a cup of steaming coffee while reading the Saturday paper and also convenient as a grab and go breakfast on a busy workday morning.
I also like muffins in the afternoons with a hot cup of tea or after supper as a bit of a dessert. Let’s face it, muffins are the ultimate convenience food!
I have actually had this recipe for quite a long time, but just made them for the first time today. For some reason, I seem to often stick to my tried and true favourites when it comes to muffin baking, so I had yet to try these.
It was actually Music Man who suggested I make them. Apparently, he had watched a television advertisement for Oatmeal Chocolate Chip Muffins and thought they would be tasty…then he “sort of” implied this would be a great recipe for the blog. He thought he had tricked me, but, I knew he just wanted some muffins for himself….lol.
I made these this morning, they turned out great and the muffin itself was delicious! I will definitely be making them again!
Just an aside, you may be wondering why I don’t usually use muffin tin liners. I suppose you could if you like, I don’t because I find it a bit messy to remove the paper from the muffin and I prefer the smooth look of no papers. But I’m a little quirky that way…lol…you do whatever you like!
- 1½ cups quick cooking rolled oats (NOT the little instant packets)
- 1½ cups buttermilk
- 1½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ cup chocolate chips (I used dark chips but semi-sweet would work too)
- 2 large eggs, beaten
- ⅓ cup melted butter
- Preheat oven to 375 degrees F.
- Grease 12 muffin cups.
- In a small bowl, use a fork to combine rolled oats and buttermilk. Let sit for 15 minutes.
- In a large bowl, whisk together the next five dry ingredients, stir in chocolate chips and make a well in the centre of these ingredients.
- Stir eggs and melted butter into oatmeal and milk mixture.
- Pour these wet ingredients into the well of dry ingredients and using a rubber spatula or wooden spoon, stir just to combine.
- Fill the 12 muffin cups with the batter.
- Bake for 18 to 20 minutes or until a wooden pick comes out clean.
- Let muffins stand for 10 minutes before removing from tins to a wire rack to cool completely.
PIN IT – Oatmeal Chocolate Chip Muffins
If you have any questions at all, please feel free to ask and I will do my very best to answer.
If you are interested in some more great muffin recipes? Check these out: