If you’re looking for an excuse to have chocolate for breakfast, these oatmeal chocolate chip muffins are just the ticket. The crumbly chocolate streusel on top makes them extra special!
I love these oatmeal chocolate chip muffins because they’ve got oats so they work for breakfast, they taste like a dessert, and they’re convenient for snacking. Talk about multitasking! (These chocolate banana muffins boast the same credentials.)
Why You’ll Love These Oatmeal Chocolate Chip Muffins
- Not your average chocolate chip muffins. These muffins are wonderfully soft, with a bit of oats for a little chewiness and just enough chocolate chips for some extra sweetness. But, it’s that simple chocolate streusel on top really makes them something special.
- Perfect for breakfast. Although they are dessert-worthy in my opinion, the chocolate flavor isn’t overwhelming or so decadent you can’t enjoy these in the morning. Rather, it’s more on the subtle side, giving you just a bit of sweet chocolate inside and on top of an otherwise simple, soft, moist muffin.
- Easy to make. Don’t be put off by the long list of ingredients. These muffins come together quickly and easily. I use a basic muffin method to mix the batter. That makes mixing a bit faster, and you won’t need to get out your electric mixer. You’ll just need a big bowl and a big spoon!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Streusel:
- Light brown sugar – Here’s the difference between light brown sugar and dark brown sugar.
- All-purpose flour
- Unsweetened cocoa powder – You can use either natural cocoa powder or Dutch process.
- Unsalted butter – Melt the butter, then let it cool a bit so it’s not piping hot.
- Salt – A pinch of salt is optional, but I like the balance it brings to the topping.
For the Muffins:
- All-purpose flour – Here’s how to measure flour for baking.
- Old-fashioned rolled oats
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk – You can make your own buttermilk if you don’t want to buy a bottle.
- Vegetable oil – Or another oil you like to use for baking, like canola.
- Egg
- Vanilla extract – I like to use my homemade vanilla extract.
- Semisweet chocolate chips – Dark chocolate would work too, but I don’t recommend milk chocolate, as it would be too sweet with the streusel topping.
How to Make Oatmeal Chocolate Chip Muffins
- Make the streusel. Stir together all of the ingredients in a small bowl.
- Mix the dry ingredients. Whisk the flour, oats, sugar, baking powder, baking soda, and salt and form a well in the middle.
- Mix the wet ingredients. Combine the buttermilk, oil, egg, and vanilla.
- Finish the batter. Pour the wet ingredients into the well in the dry ingredients; stir. Fold in the chocolate chips.
- Assemble. Divide the batter into 12 greased or lined muffin cups, then sprinkle the streusel on top.
- Bake. Place the pan in a 350ºF oven and bake for 20 to 22 minutes, or until the a pick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling (or serve them warm).
Tips and Variations
- Swap in butter if you’d like. I’ve made these with both oil and melted butter in the batter. Either works, but I prefer the oil here for texture and to keep the flavor more focused on the chocolate.
- Use quick oats for less chewiness. I prefer making these with old-fashioned oats vs. quick oats for the chewy texture, but you can use either.
- Make them gluten-free. Although I haven’t personally tested it, I assume this recipe could be adapted to be gluten-free if you use a measure-for-measure gluten-free flour substitute. A single flour, like almond or coconut flour, will not work without changing the other ingredients as well.
- Serve them warm. I think these oatmeal chocolate chip muffins are best served warm, since the chocolate chips get melty. Of course, they are also delicious at room temperature!
- Add some banana to the mix. Make these banana oatmeal chocolate chip muffins.
- Know the basics. If you’re new to baking, read over my baking tips for beginners.
How to Store
Keep your oatmeal chocolate chip muffins in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
If you’d like to freeze these muffins, transfer them to an airtight container or freezer bag. Freeze them for up to 3 months; let them thaw in the refrigerator or gently warm them in the microwave from frozen.
More Recipes for Chocolate Chip Lovers
- Crispy Chocolate Chip Cookies
- Chocolate Chip Muffin Cake
- Mini Chocolate Chip Bundt Cakes
- Giant Chocolate Chip Cookie
- Chocolate Chip Cake
Oatmeal Chocolate Chip Muffins with Chocolate Streusel
These easy oatmeal chocolate chip muffins are a breakfast that tastes like dessert! The crumbly chocolate streusel on top makes them special.
Ingredients
For the streusel:
- 1/3 cup (67g) firmly packed light brown sugar
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 tablespoons (28g) unsalted butter, melted and slightly cooled
- pinch of salt (optional)
For the muffins:
- 1 & 1/4 cups (150g) all-purpose flour
- 1 cup (99g) old-fashioned rolled oats
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (177ml) buttermilk
- 1/4 cup (59ml) vegetable oil
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup (85g) semisweet chocolate chips
Instructions
To make the streusel:
- Preheat oven to 350°F. Grease or line 12 standard muffin cups.
- Combine the brown sugar, flour, cocoa powder, butter, and salt. Set aside.
To make the muffins:
- Stir together the flour, oats, sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
- Combine the buttermilk, oil, egg, and vanilla. Pour into the well of the flour mixture. Stir just until combined.
- Stir in the chocolate chips.
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter in each cup.
- Sprinkle the streusel mixture over the top of each muffin.
- Bake 20 to 22 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes. Then transfer to a wire rack to continue cooling or serve while warm.
Notes
Recipe adapted from Quaker Oats.
To store: Keep your oatmeal chocolate chip muffins in an airtight container at room temperature for up to 3 days.
To freeze: If you’d like to freeze these muffins, transfer them to an airtight container or freezer bag. Freeze them for up to 3 months; let them thaw in the refrigerator or gently warm them in the microwave from frozen.
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2 Comments on “Oatmeal Chocolate Chip Muffins”
Why on Earth didn’t I think of that ? 🙂
The picture shows how alluring this muffin is. Oatmeal with chocolate made this exquisite. Eagerly waiting to make this at my bakery.