Description
These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a delicious and hearty morning treat, packed with wholesome oats and sweet chocolate chips. Perfect for prepping ahead, these muffins bake up soft and moist, making them an ideal grab-and-go breakfast option that stays fresh for days.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix, as some lumps are acceptable and will keep the muffins tender.
- Add Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly without overworking the mixture.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top to allow for proper rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Allow the muffins to cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to ensure the muffins remain light and tender.
- You can substitute milk with any plant-based milk for a dairy-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Using melted butter instead of vegetable oil will add a richer flavor.
- Feel free to add nuts or dried fruit for extra texture and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, quick breakfast, easy muffin recipe, make-ahead breakfast, healthy breakfast muffins
