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.

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 thoroughly 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 large egg, milk, vegetable oil or melted butter, and vanilla extract until the mixture is smooth.
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.
Add Chocolate Chips: Fold the chocolate chips into the batter carefully to distribute them evenly without deflating the mixture.
Fill Muffin Cups: Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full for proper rising.
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.
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