Oatmeal Chocolate Chip Muffins

Oatmeal Chocolate Chip Muffins are a simple, feel-good baking recipe made with just a few basic ingredients. They’re soft and tender with a touch of cinnamon and plenty of melty chocolate chips in every bite.

These muffins remind me of the kind of snack I’d reach for mid-morning or add to my weekday lunches. I love how the oats give them heartiness without making them heavy.  When they’re fresh and warm from the oven with a bit of butter, they never last long!

Love the texture and flavor oats bring to baked goods? You might enjoy these other favorites too! Gluten-free oatmeal cream pies, blackberry oatmeal muffins, and these copycat Starbucks oatmeal bars are just a few to try next!

Why You’ll Love This Recipe

• Easy to Make: No complicated steps, just simple mixing and baking, even beginner bakers can master these.
• Wholesome Ingredients: Made with oats, olive oil, and minimal sugar, these healthy oatmeal chocolate chip muffins are a nourishing snack.
• Perfect for Snacking: These chocolate chip oat muffins are great for breakfast on the go, afternoon snacks, or packing into lunchboxes.
• Freezer-Friendly: Make a batch ahead of time and freeze for quick, homemade snacks or breakfasts anytime.

Ingredients

• Rolled Oats: Old-fashioned rolled oats give the muffins a hearty bite. Avoid quick oats, which can make the texture mushy.
• Granulated Sugar & Brown Sugar: The mix of white and brown sugars provides sweetness and a hint of moisture and richness from the molasses in the brown sugar.
• Milk: Use any milk you like. Oat, almond, or dairy all work here. 
• Apple Cider Vinegar: Combined with the milk to create a buttermilk effect, which gives the muffins a more tender crumb.
• Butter-Flavored Olive Oil: Costabile butter-flavored olive oil (use my code 15GOLDENGK on Amazon for 15% off) adds richness and moisture with a hint of buttery flavor. 
• Chocolate Chips: Semi-sweet or dark chocolate chips melt into the muffins. Mini chips also work well if you want a more even chocolate distribution.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make it dairy-free: Use a plant-based milk and opt for dairy-free chocolate chips to keep the muffins completely dairy-free.
• Swap in dried fruit: Replace some or all of the chocolate chips with raisins, chopped dates, or dried cranberries for a naturally sweet twist.
• Add chopped nuts: Fold in ¼ cup of walnuts or pecans for added crunch and a nutty depth that pairs well with the oats and chocolate.
• Mini muffins for snacks: Spoon the batter into a mini muffin tin and reduce the baking time to 10–12 minutes for bite-sized, lunchbox-ready treats.

How to Make Oatmeal Chocolate Chip Muffins

Before you start, preheat the oven to 350°F and lightly grease a silicone muffin pan. You also should combine the milk and vinegar in a small cup and set it aside, as well as whisk together the gluten-free flour, oats, salt, cinnamon, and baking soda in a medium bowl.

Step 1: Mix wet ingredients. Whisk together the sugar, brown sugar, egg, milk mixed with vinegar, vanilla extract, and olive oil until fully combined. 

Step 2: Add dry ingredients. Pour the dry mixture of gluten-free flour, oats, baking soda, salt, and cinnamon into the wet ingredients. Stir gently until just combined, avoiding overmixing.

Step 3: Fold in chocolate chips. Bently fold the chocolate chips into the batter to distribute evenly. 

Step 4: Fill muffin wells. Evenly spoon the batter into the 9 prepared muffin wells.

Step 5: Bake. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. 

Step 6: Cool muffins. Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving. Pair with a vanilla protein smoothie for a quick on the go breakfast. 

Expert Tips

• Use rolled oats, not instant: Rolled oats give the muffins a nice texture without becoming overly soft, unlike quick oats.
• Combine wet and dry ingredients gently: Mix just until combined to keep the muffins tender and avoid overworking the batter.
• Let milk and vinegar sit: Allowing the milk and vinegar mixture to sit for a few minutes creates a homemade buttermilk effect, adding moisture and tenderness.
• Distribute chocolate chips evenly: Fold in the chocolate chips gently and evenly to prevent them from sinking to the bottom during baking.
• Don’t overfill muffin cups: Fill each cup about two-thirds full to give the oat chocolate chip muffins room to rise without spilling over.

Storage Directions 

• Storing: Leftover chocolate chip oatmeal muffins keep best in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. These muffins are freezer-friendly. Let them cool completely, then store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
• Reheating: Warm muffins in the microwave on medium heat for 20-30 seconds to bring back softness without drying them out.

Serving Suggestions

Enjoy this oatmeal chocolate chip muffin recipe any time of day! From a quick breakfast to a relaxed weekend brunch. Pair them with refreshing smoothies or savory sides for a balanced and tasty meal!

• Pair them with a peanut butter smoothie or blueberry tropical smoothie for a quick and tasty breakfast.
• Serve them for a weekend brunch alongside balsamic pasta salad and lemon pepper wings for a delicious and flavorful spread! 

Oatmeal Chocolate Chip Muffins FAQs

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