Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe
Deliciously moist and easy-to-make Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are the perfect grab-and-go breakfast option. Packed with wholesome rolled oats and sweet chocolate chips, these muffins combine comforting flavors with simple pantry ingredients and come together quickly for a satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 the Oven: Preheat your oven to 375°F (190°C) and 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 well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil (or melted butter), and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the muffins tender; some lumps are perfectly fine.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the 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 they’re fully baked.
- Cool the Muffins: Allow the muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For dairy-free muffins, substitute milk with almond milk or any plant-based milk and use oil instead of butter.
- Be careful not to overmix the batter to avoid dense muffins; a few lumps are okay.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add nuts like walnuts or pecans for extra crunch if desired.
Keywords: oatmeal chocolate chip muffins, breakfast muffins, easy oatmeal muffins, quick breakfast recipe, homemade muffins
