Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Introduction

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a perfect way to start your morning with wholesome oats and sweet chocolate chips. They’re quick to make, hearty, and delicious enough to keep you coming back for more.

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
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the 12 muffin cups.
7. Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Substitute half the all-purpose flour with whole wheat flour for a nuttier, healthier muffin.
• Try adding chopped nuts or dried fruit to the batter for extra texture and flavor.
• Use dairy-free milk and oil for a vegan-friendly option.
• Don’t overmix the batter to keep the muffins tender and fluffy.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled muffins individually wrapped for up to 2 months. To reheat, warm them in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture will be softer. Rolled oats provide a chewier bite and better structure in the muffins.

What if I don’t have chocolate chips?

You can substitute chocolate chips with chopped chocolate bars, raisins, or other mix-ins like dried cranberries or nuts for a different twist.

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

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★★★★★

4.8 from 79 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a hearty, delicious, and easy-to-make treat perfect for starting your day. Packed with wholesome oats and melty chocolate chips, these muffins boast a moist texture and balanced sweetness, making them ideal for a quick breakfast or snack that stays fresh for days.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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 thoroughly to prevent sticking.
2. 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.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the large egg, milk, vegetable oil or melted butter, and vanilla extract until the mixture is smooth.
4. Blend Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the batter light and tender. Some lumps are acceptable.
5. Add Chocolate Chips: Fold the chocolate chips into the batter carefully to distribute them evenly without deflating the mixture.
6. Fill Muffin Cups: Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full for proper rising.
7. Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, indicating doneness.
8. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves texture.

Notes

• Use vegetable oil or melted butter based on preference; butter adds richness while oil keeps muffins moist.
• Do not overmix the batter to ensure muffins remain tender and fluffy.
• You can substitute milk with any plant-based milk for a dairy-free variation.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a healthier option, consider reducing sugar or using whole wheat flour instead of all-purpose flour.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: oatmeal muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, homemade muffins, healthy breakfast, quick bake