Oatmeal Chocolate Chip Muffins (video)
These oatmeal chocolate chip muffins are soft, moist, and fluffy. They have crispy muffins tops, a hint of warm cinnamon spice, and they are loaded with chocolate chips. 
Why this recipe is so great:
- Easy to make – These muffins are completely made by hand. There is no mixer required. All you have to do is mix all the ingredients together and bake.
- Taste great – Most oatmeal chocolate chip muffin recipes out there are designed to be healthy. If that’s what you’re looking for, this is not it. These muffins are designed to taste great. There is enough oil in them to make them soft and moist, and keep them that way. The added rolled oats give a hearty yet tender texture. There is enough sugar to balance the sweetness, and there is a whole lot of chocolate to make them taste amazing!
- Keeps and freezes well – These muffins stay fresh for up to 3-5 days and can be frozen for up to 3 months.
- Here are some reviews:
“I just made these and they were so easy and delicious! They will definitely be part of my usual rotation of baking! Thanks Lily!!” – Natalie
“The muffins were amazing! They were not too sweet which is nice. Everyone absolutely loved them!” – Ila
How to make oatmeal chocolate chip muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large mixing bowl, soak the quick oats in milk for 15 minutes.
- Whisk in the vegetable oil, granulated sugar, eggs, and vanilla extract.
- In a separate bowl, toss together the flour, baking powder, cinnamon, salt, and chocolate chips. Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into a paper-lined muffin pan. Bake at 375F for 20 minutes.
How to store:
You can store these oatmeal chocolate chip muffins in an airtight container for 3-5 days at room temperature.
How to freeze:
Place the completely cooled muffins in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for a few seconds before serving.
You might also like:
- Bakery-Style Chocolate Chip Muffins
- Moist & Fluffy Banana Muffins
- Apple Cinnamon Muffins
- Cherry Chocolate Chip Muffins
- Bakery-Style Blueberry Streusel Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Oatmeal Chocolate Chip Muffins
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These oatmeal chocolate chip muffins are soft, moist, and fluffy. They have crispy muffins tops, a hint of warm cinnamon spice, and they are loaded with chocolate chips.
Ingredients
- 1 & 1/4 cups (105g) quick oats
- 2/3 cups (165ml) milk
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 & 1/4 cups (160g) all-purpose flour
- 1 tbsp baking powder
- 1 & 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp salt
- 1 cup (175g) chocolate chips
Instructions
- In a large mixing bowl, stir together the quick oats and milk. Let stand for 15 minutes. Meanwhile, preheat the oven to 375F, line your muffin pan with paper liners, and gather your other ingredients.
- Whisk in the vegetable oil, granulated sugar, eggs, and vanilla extract.
- In a separate bowl, toss together the flour, baking powder, cinnamon, nutmeg (if using), salt, and chocolate chips. Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter evenly into each muffin cup. Sprinkle with some more rolled oats and top with a few more chocolate chips if desired.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be stored in an airtight container for 3-5 days at room temperature.
To freeze – Place the completely cooled muffins in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for a few seconds before serving.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 28.3 g
- Sodium: 116.3 mg
- Fat: 15.9 g
- Carbohydrates: 45.8 g
- Protein: 5.3 g
- Cholesterol: 31.3 mg
These muffins are delicious! They are the best tasting healthier homemade muffins I have ever made. Instead of using sugar, I replaced with 3/4 cup of honey and whole wheat flour instead of white and they tasted great! I make them every week (sometimes twice a week 🤪) and eat them with my coffee in the morning.
These are super good! My tweaks were slightly less sugar (about 3/4 cup), not quite as much cinnamon and opted out of the nutmeg (just personal preference). I used mini choc chips as well. I ended up getting 15 muffins because I was a liiiiiittle conservative filling the cups but I’m certainly not sad about having more muffins. The muffins end up a neat texture and next time I make these I think I’m going to add coconut for even more. This is a good recipe for a nice treat with ingredients I usually have on hand!
So glad to hear and thank you for your kind words, Kelly. Enjoy the muffins and have a great week!
I have been looking for a good recipe for a long time; these are excellent. I followed the recipe exact, and they turned out delicious; they are the perfect consistency (not too dry, or moist) and flavour. I will be making them again soon 🙂
Thank you, Tammy! I’m so glad you like them and thank you for your kind words:)
I just made these and they turned out even better than I anticipated, because I substituted all the sugar for 3/4 cup of honey! I didn’t think they would work very well, but they are actually really lovely. I also used about 3/4 wholemeal flour. Will defo make these again!
Thank you for your feedback! That’s good to know about the honey because sometimes it doesn’t work out when you replace all of the sugar for honey.
Delicious and wholesome! I love the touch of cinnamon and nutmeg with the chocolate. I had old fashioned oats, so I used one cup of whole oats and a 1/4 cup of ground oats. Adding some extra oats and chocolate chips on top makes these muffins beautiful. Thank you for sharing this perfect recipe.
You’re very welcome, Robby! Glad you liked it:)
Taste good, easy to make. I made double recipe but used 1 portion of sugar and its still sweet. I always cut the sugar down the sugar in recipes. I would do these again.
Thank you for your review, Carmy! Enjoy the muffins and have a great day!
Have you ever converted honey or Stevia in place of the white sugar?
TBH I’m not a fan of substituting white sugar. The results are never the same. For some of my healthier recipes, I do use honey or maple syrup as a sub but I have never tried Stevia.
Just made these to have with tea this morning and they are delicious. Didn’t change a thing. Perfect just the way the recipe is written.
Thank you for your kind words, Kimberly! Enjoy the muffins and have a great day!
These are fantastic!! Not too sweet and just the right amount of oatmeal. Thanks so much for this recipe 🙂
You’re very welcome, Cindy! Glad you liked it:)
can i substitute butter or margarine for the oil?
Melted butter is best as a sub. Use the same amount as the oil. Enjoy!
I made them and they were super good!
Thank you, Mila! I’m glad you liked them:)
Made these muffins this morning and they turned out delicious! Yum! Excellent recipe. Perfect balance of texture and sweetness.
Mine were done in 21 minutes.
I wanted the tops to be a little more crunchy so I broiled for an extra 3 minutes at 450F.
Thank you for sharing your recipe Lily. Look forward to trying your other recipes. 😊
Aww, thank you for your lovely feedback, Sapna. I hope you enjoy my other recipes just as much!
These muffins were REALLY good and taste a lot like the Quaker muffin mix. I’ve been trying to find a recipe that tastes that good for a long time! I added the optional nutmeg and used whole wheat flour.
Is the baking powder 1 tablespoon or 1 teaspoon? I used 1 tbsp and they were so bitter and salty we couldn’t eat them. ☹️
I’m sorry to hear that. I normally use a tablespoon of baking powder in most of my muffin recipes. Just to confirm, you used baking powder and not baking soda?
Excellent recipe. I added raisins and chopped almonds. Huge hit as an after school snack for my back to school kids.
Thank you, Theresa! I’m so happy it’s a hit with the kids!
Made these this morning. Friends and family been popping by. They have gone down a blast. They have all taken your page and are going to make them. So so nice am already making a 2nd batch. I shall make double so I can put some down. Thankyou so much for this recipe.
can you do raisins instead of chocolate chip?
Sure, I don’t see why not:) Enjoy and happy Tuesday!
These muffins are SO GOOD! I will definitely be making these again!!
Thank you for your kind words, Karissa! So glad you liked them:)
this was an amazing recipe. the muffins were amazing. they were not too sweet which is nice. everyone absolutely loved it.
Thank you for your kind words and I’m so glad to hear everyone loved it!
I just made these and they were so easy and delicious! They will definitely be part of my usual rotation of baking! Thanks Lily!!
You’re very welcome, Natalie! Thank you for your kind words and so glad you enjoyed the muffins:)