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Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins Recipe
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★★★★★

4.8 from 27 reviews

These Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins are a hearty and wholesome breakfast option, perfect for busy mornings. Packed with rolled oats and sweet semi-sweet chocolate chips, they offer a delightful texture and balanced sweetness to keep you satisfied until lunch. Easy to prepare and bake, these muffins are ideal for make-ahead breakfasts or relaxed weekend brunches.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup rolled oats (old-fashioned, not instant)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 large egg
  • 1 cup milk (any kind, including almond or oat milk for dairy-free option)
  • ¼ cup vegetable oil or melted butter (or melted coconut oil, cooled)
  • 1 teaspoon vanilla extract

Add-ins

  • ¾ cup semi-sweet chocolate chips (can substitute with dark or milk chocolate chips, or a mix)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
  2. 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. This ensures the leavening agents are well distributed.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, vegetable oil or melted butter, and vanilla extract until smooth and uniform.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine; be careful not to overmix to avoid tough muffins.
  5. Fold in Chocolate Chips: Using a rubber spatula, gently fold in the chocolate chips to distribute them evenly throughout the batter.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full for a nice dome shape. Using an ice cream scoop can help keep portions consistent.
  7. Bake: Bake in the preheated oven for 18-22 minutes. Test doneness by inserting a wooden skewer or toothpick into the center; it should come out clean when muffins are done.
  8. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely to maintain texture and prevent sogginess.

Notes

  • For richer flavor, substitute granulated sugar with brown sugar to add a molasses note.
  • Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and spice.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze muffins in a freezer-safe bag for up to three months. Reheat frozen muffins in the microwave for 30-45 seconds before eating.
  • Use old-fashioned rolled oats, not instant oats, for ideal texture.
  • Fresh baking powder and baking soda ensure better rise and texture.

Nutrition

Keywords: Oatmeal muffins, Breakfast muffins, Chocolate chip muffins, Make-ahead breakfast, Easy baking recipe, Hearty muffins, Quick breakfast, Family-friendly muffins

Find it online: https://savorandsimmer.com/fearless-3-day-oatmeal-chocolate-chip-breakfast-muffins-recipe/