Oatmeal Chocolate Chip Muffins
Published March 6, 2025
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/120 grams quick-cooking or plain instant oats (see Tip)
- 1cup/133 grams all-purpose flour
- ⅔cup/160 grams packed dark brown sugar
- 1tablespoon baking powder
- ½teaspoon fine salt
- ¼teaspoon ground cardamom
- 1¼cups/300 grams whole milk
- 4tablespoons/57 grams unsalted butter, melted and cooled
- 2large eggs, room temperature
- ⅔cup/128 grams chocolate chips
Nutritional analysis per serving (12 servings)
243 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 5 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Step 2
Whisk the oats, flour, brown sugar, baking powder, salt and cardamom in a large bowl. Whisk the milk, butter and eggs in a medium bowl. Pour the wet ingredients into the dry and stir gently until no traces of flour remain. Gently stir in the chocolate chips until evenly distributed.
- Step 3
Use the ⅓-cup measuring cup to scoop the batter into the muffin cups. They’ll be nearly full.
- Step 4
Bake until browned around the edges and a toothpick inserted in the center of one comes out clean, 20 to 23 minutes.
- Step 5
Cool in the muffin tin until room temperature. You can eat the muffins warm, but they’ll be a bit gummy before they cool. Muffins will keep at room temperature for up to 3 days and can be frozen for up to 3 months. Thaw completely before reheating in a toaster oven.
- Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver.
Private Notes
Comments
A little scary to make these with no comments at the time, but they came out well. I didn't have whole milk so used 1 cup oat and 1/4 cup heavy cream. I added cinnamon and used more cardamom than called for. Batter is very liquidy, but they cook well and stay moist even when cooking in tin. I have eaten five.
The way to avoid a thin batter and chips that sink to the bottom is to let the oats sit in the milk for 15 minutes. The oats expand and soften, yielding a thick, oatmeal-like mixture. You then combine this with the wet and dry ingredients, resulting in a tender, fluffy, slightly nubby muffin with wonderful cardamom aroma. My muffins needed only 15 minutes in the oven; don't overbake or they'll be dry.
Made this recipe today and they were pretty good. I did not have any cardamom, so subbed a bit of cinnamon, nutmeg and vanilla. The oats give a wholesome texture but I think some chopped nuts would have given a nice contrast. I liked the tip of using the 1/3 cup measure to scoop the batter - came out exact! They don’t rise a lot, so it’s okay that the tins are quite full. The batter is quite liquid, so don’t be alarmed about that!
I let the oats soak in milk for 15 min and the chips didn't sink once baked. I mixed all the wet ingredients in that bowl and followed the rest of the instructions as written. The batter was on the thin side but fit all 12 muffin wells and baked up to a decent height. I gave it 4/5 because the flavor seemed bland. I am also one who doesn't like too much chocolate in a oatmeal/chocolate or even chocolate chip cookie, so if you are like me, reduce the amount of chips.
Typically, I cringe when someone makes significant changes to the provided recipe, I’m a follow the recipe guy. But, I was craving a choc chip muffin & decided to make these on the spot. I was missing oats from my pantry but had an ample supply of corn meal, so, after a quick substitution search, found that corn meal is a valid sub for oats, just use a lesser amount & make sure cooking time is at least twenty minutes. So, I subbed cornmeal for oats & used 1/2 the amount (& ultimately ended up baking for 25 mins at 400); these muffins came out superb! Crispy exterior, sumptuous interior, and, just the right amount of body to make an ideal breakfast muffin. If you have cornmeal hanging around your pantry, try this sub, take it from a reformed no-substituter!!
Lots of great variations in the comments. I made these as a hybrid with the 5-star “Banana Bread” also in NYT- basically made the banana bread batter but added the oats and milk in the same ratios from this recipe, included the choc chips of course, and used the same temperature/baking time from here. Delicious and highly recommended!!