Oatmeal Chocolate Chip Cookie Muffins.
Remember the days when I used to have an outrageous muffin obsession?
I took a brief hiatus from muffin making, which I thought would help my creativity and my waistline.
Instead, I baked things even more sinful and more addicting. Creative… maybe. Helpful to the waistline? Ummm… how about no.
Needless to say, muffins came back with a vengeance.
I am not joking when I tell you that these muffins taste like oatmeal cookies. Â No lie. You can even go as far to add raisins, but I’m just not down with shriveled fruit in my baked goods. Instead I choose chocolate.
If I think these taste like cookies, I can almost guarantee that you will. Healthy muffins that taste like treats!
Remember me? I try my best to not consume green things unless we’re talking about apple flavored Jolly Ranchers or dyed adult beverages in Pittsburgh on St. Patrick’s Day.
Yes, they have a little butter. Yes, butter makes the world go ’round. Yes, they taste delicious. No, you should not sub anything else for the butter. A quarter cup of butter spread throughout 12 muffins won’t hurt you. In fact, it will probably complete you.
So said Mother Lovett.
You can only make these on one condition: promise you will serve them warm with a dab of butter on top.
I proudly practiced portion control with the muffins, packing up two in my purse each day to snack on if needed.
That was last week. Yesterday I found two muffins that were smashed to high heavens.
I ate them anyway.
They were good.
I am weird. And usually hungry.
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Oatmeal Chocolate Chip Cookie Muffins
makes 12 muffins
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do)
1 cup chocolate chips
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!
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I could only be so lucky to find two smashed muffins in my purse today.
252 Comments on “Oatmeal Chocolate Chip Cookie Muffins.”
Do you think almond milk would work in these?
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Just made the muffins & they came out fab!
hi, thanks for sharing your recipe,..I like creative recipes,..and this one is very interesting.
I am always looking for something different to bake, eat and writte in my blog,..and I will try your idea soon.
I like to use Oatmeal everytime I cook,..bu I have never imagine I could use it for preparing cupcakes..:-)
note: Your pictures are also fantastics!! great quality
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Can i use quick oats instead?
I make muffins weekly, but I had trouble with these ones. The butter kept clumping together and not breaking down (despite being at room temp) – so I had to start over. Then I used quick oats (figuring it wouldn’t be a problem) and the batter turned into oatmeal. Had to start over again. Followed the recipe to a T on round three, but I find the muffins to be quite dry. Next time I will add either a bit more butter, or perhaps a table spoon of oil. The flavor is perfect, though. Perhaps it’s something I just did wrong? I think if using quick oats people shouldn’t soak the oatmeal, but instead should just add all of the milk at the end.
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I just have to say that this is the best oatmeal chocolate chip muffin recipe that I`ve found. I have been on a mad search for a great oatmeal muffin recipe and then I found this one and they were great!!!! I am baking some with white chocolate chips and cranberry at the moment :)
I introduced my boyfriend’s mom to your blog a while ago since I read it so often. Then, this weekend, he returned from her house with a bunch of these totally random, really delicious chocolate chip oatmeal muffins! I devoured 2 in a sitting, and insisted she send me the recipe. Well I just found out they came from your blog (surprise!) and was so excited. Can’t wait to make these at home :-)
Disclaimer: I can’t bake- I have a notorious yet graceful tendency to mess up even the simplest Duncan Hines cake mix.
I was in the mood of something delicious and googled “whole wheat chocolate chip muffins” and your (awesome)! blog was the first of many, many, many recipes. I have this weird thing where if and when I like the bloggers writing (and puns/humor) I trust that their recipes will work out. And lo and behold, it did.
Now I can add it to my other 2 un-screw-up-able recipes.
They tasty.
so glad!
I just made these last night (some late night baking :P) and I’m eating one right now for breakfast and they are DELICIOUS! LOVE the chewiness of the oatmeal and the subtle sweetness of the muffin.
I made it gluten free by using equal parts brown rice flour. I stuck to the recipe otherwise. Turned out great. Thank you!
These muffins were fantastic, just what I was looking for! I didn’t cook them as long as the recommended time since my oven seems to be hotter than most people’s. Next time I might try to use instant coffee in place of cinnamon, just to see what would happen. But the cinnamon was fab!
I’m looking to make these tomorrow, wondering if I should use quick oats or steel cut “irish” oats. If I use the quick oats, should I skip soaking them in the milk? I’m also wondering if I should do half whole wheat and half all purpose flour, as I don’t have whole wheat pastry flour.
Don’t use quick or steel cut – use the old fashioned rolled and still soak. If you only have quick, I’d soak for a little bit, maybe not the full amount. And yes, you can do half and half, or all all-purpose! :)
Yeah, I only have quick and steel cut oats. I’ll use the quick and hopefully it will turn out ok.
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Hey Jessica, these look amazing. I have a few black bananas kicking around that I need to use up, do you think I could incorporate them into this recipe? Would I have to reduce the amount of liquid in the recipe or could I just go ahead and add 1 cup mashed banana do you think?
I’m thinking you can – I would add the banana first, see how wet it is and maybe try adding 1/2 the liquid?
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OK, I may be going crazy, but I subscribe to your blog posts via email, and when I see the recipe in my inbox, it has applesauce instead of butter. But here above you have the butter in the recipe, and mention how it shouldn’t be subbed. I’d love to try them with the applesauce, but now I’m unsure which recipe to use!
DOH, nevermind – I’m so blonde sometimes. It was fearless homemaker who had used applesauce and adapted your recipe recently!! Sorry for the confusion. I read too many baking blogs!! I tried to delete my above comment, but couldn’t find a way to do it. You can feel free to remove it if that’s possible so I don’t confuse other readers!
Just made these – oh so delicious :) Thank you!
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I love this recipe! I reduced the amount of chocolate chips to half a cup ( and used the minis)! I love your blog! Made these muffins and the result was a moist chocolatey delectable snack and dessert. No wonder it took almost no time at all to eat them! : )
Just made this and I am not a good baker but it turned out delicious! I just didn’t add cinnamon. Thank you :)
Just stumbled across your blog after having the craziest urge to bake muffins for breakfast. I had most of these ingredients and they looked so YUMMY…i just whipped these up and can i just say YAY!!! I’ll have to do a few extra workouts today (cause I ate more than my share) but totally worth it… Thank you!
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Just made these!!! In a word….. deeeeeeeeeelish!!!
Thanks :)
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These were a hit at our house too! I only had quick oats and they turned out just fine. I will definitely make these again!
hey,made these an hr ago.it turned out great!! thank you for sharrinnggggggg :-) xx
I love muffins and chocolate chip cookies. What a perfect combination.
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Not good…at all.
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My family doesn’t bake, but I had a craving for oatmeal muffins. This recipe was so simple to follow and clear.
The muffins are DELICIOUS!! I used coconut milk and the sugar sprinkled on top was a cute touch.
Amazing recipe I’m in love!!!!
Just made these for dessert and they look and smell divine; I think I will try them with butter but no sugar on top. Thanks for sharing the recipe !
I love this recipe…Love, love, love it! I make it all the time for breakfast and if there are leftovers we eat them for lunch or snack or dinner… I don’t change any of the recipe but I do sometimes add some chopped up chocolate from my favorite Canadian chocolate bars and today I added a banana as well ….we’ll see how that turns out! Thanks Jessica!!
http://www.howsweeteats.com/2011/02/oatmeal-chocolate-chip-cookie-muffins/comment-page-4
Amazing, I can see I need to put a lot more effort into my photos to get anywhere close.
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