Oatmeal Chocolate Chip Muffins

My favorite cookie from childhood in muffin form! These oatmeal chocolate chip muffins are sweet, chewy, and satisfying like their cookie counterparts.

Granted, I would have never turned down a classic chocolate chip cookie. But I loved the texture and hardiness the oats add to cookies and muffins.

Fruits such as bananas or apples are great additions to basic oatmeal muffins. Now we have chocolate, and who can say no to chocolate? 😉

These muffins are a great little snack anytime. They would also make a tasty grab-and-go breakfast option.


Rolled Oats: We want rolled oats, otherwise known as old-fashioned oats for this recipe. They add a great chewy texture.

Buttermilk: If you don’t have buttermilk, add a splash of vinegar to your milk. Adds moisture to the muffins.

Egg: An egg gives the muffin structure and richness.

Brown Sugar: Brown sugar is perfect with oatmeal. It adds sweetness and warmth to the muffins.

Vanilla Extract: A great touch of flavor.

Canola Oil: A nice neutral oil to add richness and keep the muffins moist.

Whole Wheat Flour & All-Purpose Flour: A mixture of whole wheat and white flour gives the muffins hardiness while keeping them light and fluffy.

Salt: Enhances the flavors and balances out the sweetness.

Baking Powder & Baking Soda: The leavening agents which make the muffins rise.

Chocolate Chips: Any kind works here. You can use milk chocolate or semi-sweet. I am partial to dark chocolate. All delicious.


First thing, we want the oats to soak in the buttermilk. This softens up the oats a bit and gives them that great, chewy texture. We know how irresistible overnight oats are after a soak and this is the same idea.

Once the oats have soaked for an hour, you will preheat your oven. The wet ingredients then go straight into the bowl with the oats. Add the egg, brown sugar, vanilla, and oil to the bowl and combine thoroughly.

Stir together the flour, baking powder, and baked soda then stir into the oat mixture until just combined. Fold in the chocolate chips.

Divide the batter between 12 muffins cups. The batter will nearly fill the cups. This is what we want for an all-important muffin top! Oatmeal adds density, so you wouldn’t get quite the rise as some other muffins.

Bake until muffins are golden and spring back when lightly touched.

Enjoy these delicious oatmeal chocolate chip muffins!

Oatmeal Chocolate Chip Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins


  • 1 cup old-fashioned rolled oats
  • 1 cup buttermilk
  • 1 large egg beaten
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips


  • Add rolled oats and buttermilk to large mixing bowl. Let stand for 1 hour in the refrigerator.
  • Preheat oven to 400 F. Use convection if available.
  • Add egg, brown sugar, vanilla, and canola oil to the oat mixture in mixing bowl. Stir until combined.
  • In another large bowl, whisk together flours, salt, baking powder, and baking soda. Stir into oat mixture until just combined. Fold in chocolate chips.
  • Spoon batter into muffin cups (cups will be nearly full) and bake for 18-20 minutes until golden.
Keyword Comfort, Soft, Sweet

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