Oatmeal Chocolate Chip Muffins
Published March 6, 2025
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/120 grams quick-cooking or plain instant oats (see Tip)
- 1cup/133 grams all-purpose flour
- ⅔cup/160 grams packed dark brown sugar
- 1tablespoon baking powder
- ½teaspoon fine salt
- ¼teaspoon ground cardamom
- 1¼cups/300 grams whole milk
- 4tablespoons/57 grams unsalted butter, melted and cooled
- 2large eggs, room temperature
- ⅔cup/128 grams chocolate chips
Nutritional analysis per serving (12 servings)
243 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 5 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Step 2
Whisk the oats, flour, brown sugar, baking powder, salt and cardamom in a large bowl. Whisk the milk, butter and eggs in a medium bowl. Pour the wet ingredients into the dry and stir gently until no traces of flour remain. Gently stir in the chocolate chips until evenly distributed.
- Step 3
Use the ⅓-cup measuring cup to scoop the batter into the muffin cups. They’ll be nearly full.
- Step 4
Bake until browned around the edges and a toothpick inserted in the center of one comes out clean, 20 to 23 minutes.
- Step 5
Cool in the muffin tin until room temperature. You can eat the muffins warm, but they’ll be a bit gummy before they cool. Muffins will keep at room temperature for up to 3 days and can be frozen for up to 3 months. Thaw completely before reheating in a toaster oven.
- Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver.
Private Notes
Comments
A little scary to make these with no comments at the time, but they came out well. I didn't have whole milk so used 1 cup oat and 1/4 cup heavy cream. I added cinnamon and used more cardamom than called for. Batter is very liquidy, but they cook well and stay moist even when cooking in tin. I have eaten five.
Made this recipe today and they were pretty good. I did not have any cardamom, so subbed a bit of cinnamon, nutmeg and vanilla. The oats give a wholesome texture but I think some chopped nuts would have given a nice contrast. I liked the tip of using the 1/3 cup measure to scoop the batter - came out exact! They don’t rise a lot, so it’s okay that the tins are quite full. The batter is quite liquid, so don’t be alarmed about that!
Very enjoyable! The large amount of oats in this recipe gives these muffins a satisfying bite. I was looking for a quick breakfast bake recipe and tried them this morning. They come together in less time than it takes for the oven to reach 400F. I shall be making them again.
My kids loved these. I subbed whole wheat flour and also had to use skim milk (although I did have a little less than a 1/4 cu of cream, so I added that).
I added the chocolate chips after pouring the batter into the muffin tray to keep them from sinking to the bottom — and it worked!
I doubled the recipe and used cinnamon and vanilla instead of the cardamom. I soaked the quick oats in milk while assembling the other ingredients. I had no issue with the chocolate chips not staying in place. I cooked for 20 minutes (I live in Denver, so elevation can impact the cooking times.) These were so good that I'm currently making a second batch. No issues with dryness at all. I have the feeling that's due to making sure they didn't over cook.