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. Oatmeal chocolate chip muffins on a cooling rack with a glass of milk behind.

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

Top down view of oatmeal chocolate chip muffins on a cooling rack.

How to make oatmeal chocolate chip muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, soak the quick oats in milk for 15 minutes.
  2. Whisk in the vegetable oil, granulated sugar, eggs, and vanilla extract.
  3. 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.
  4. Spoon the batter into a paper-lined muffin pan. Bake at 375F for 20 minutes.

A picture collage of how to make oatmeal chocolate chip muffins.

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.

Oatmeal chocolate chip muffins on a cooling rack with a big bite taken out of one.

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Oatmeal Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

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

  1. 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. 
  2. Whisk in the vegetable oil, granulated sugar, eggs, and vanilla extract.
  3. 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.
  4. Spoon the batter evenly into each muffin cup. Sprinkle with some more rolled oats and top with a few more chocolate chips if desired.
  5. 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.