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Irresistible Oatmeal Chocolate Chip Muffins

These oatmeal chocolate chip muffins are a delightful blend of wholesome goodness and decadent indulgence. The hearty texture of old-fashioned rolled oats combined with the rich sweetness of chocolate chips creates a perfect treat for breakfast, brunch, or an anytime snack. These muffins are incredibly moist, tender, and packed with flavor, making them a family favorite.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups milk any type
  • 2 cups all-purpose flour or whole wheat flour gluten-free if needed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter melted and cooled (substitute with coconut oil)
  • 3/4 cup packed brown sugar or coconut sugar
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips
  • Sanding sugar for topping

Method
 

  1. Step 1: Soak the Oats
  2. In a mixing bowl, combine 1 1/2 cups of old-fashioned rolled oats with 1 1/2 cups of milk. Ensure the oats are fully submerged in the milk. Let this mixture sit for at least 20 minutes. Soaking the oats softens them, allowing them to blend seamlessly into the batter and contributing to the muffin's moist texture. You can use any type of milk you prefer – dairy, almond, soy, or oat milk all work wonderfully.
  3. Step 2: Preheat and Prepare
  4. Preheat your oven to 375°F (190°C). This temperature ensures even baking and a golden-brown crust. While the oven is heating, line a 12-cup muffin tin with paper liners. This step is crucial for easy removal of the muffins after baking and prevents them from sticking to the tin. Alternatively, you can grease the muffin tin thoroughly with cooking spray.
  5. Step 3: Mix Dry Ingredients
  6. In a large bowl, whisk together 2 cups of all-purpose flour (or whole wheat flour, or a gluten-free blend), 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 3/4 teaspoon of salt. Whisking ensures that the ingredients are evenly distributed, which is essential for a uniform rise. If using whole wheat flour, the muffins will have a slightly denser texture and a nuttier flavor. Gluten-free flour blends often work well but may require slight adjustments to the liquid content.
  7. Step 4: Combine Wet Ingredients
  8. In a separate bowl, beat 3/4 cup of melted and cooled unsalted butter with 3/4 cup of packed brown sugar (or coconut sugar) until smooth. The butter should be cooled to prevent it from cooking the eggs when added. Brown sugar adds a rich, molasses-like flavor, while coconut sugar provides a more subtle sweetness. Add 3 large eggs, one at a time, ensuring each is fully incorporated into the butter-sugar mixture. Then, stir in 1 1/2 teaspoons of vanilla extract. Vanilla enhances the overall flavor profile, adding a warm and aromatic note.
  9. Step 5: Create the Batter
  10. Gradually fold the soaked oats and milk mixture into the wet ingredients. Be gentle when folding to avoid overmixing, which can result in tough muffins. Add the dry ingredients to the wet mixture, mixing until just combined. It’s okay if there are a few lumps – overmixing is the enemy of tender muffins. Stir in 1 1/4 cups of semi-sweet chocolate chips. The dough should be thick and slightly sticky, with chocolate chips evenly distributed throughout.
  11. Step 6: Scoop into Tin
  12. Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle sanding sugar over each muffin for an added touch of sweetness and sparkle. Sanding sugar creates a delightful crunch on top of the muffins.
  13. Step 7: Bake Until Ready
  14. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep a close eye on them.
  15. Step 8: Cool and Serve
  16. Once baked to perfection, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. This prevents them from becoming soggy. Enjoy warm and delightful with a rich, chocolaty aroma.