Oatmeal Chocolate Chip Muffins

Oatmeal Chocolate Chip Muffins

Kari Farwell 0

"This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness."

Ingredients 45 m {{adjustedServings}} servings 345 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
  2. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
  3. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
  4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
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Reviews 426

  1. 516 Ratings


These muffins were wonderful! They took NO extra time to bake because while the oatmeal was soaking I went ahead and measured all the other ingredients out, turned on the oven, and put liners in the muffin cups. They were absolutely wonderful and yummy. I will use this recipe many more times. Everyone LOVES them! Very moist and delicious! I freeze them and keep them around! Usually I double the recipe, cut the oil in half, and use half whole wheat flour and half white flour, which really adds some flavor to the muffins.


These were very yummy! I omitted the nuts and added more chocolate chips. Warming them up to melt the chocolate chips makes it even better the next day. Mini-chocolate chips might have worked better.It also feels good to have the good-for-you oatmeal in there. Next time, I would use apple sauce instead of oil to make it healthier. **** also added 1tsp vanilla!!! **** i think that helped a lot.


Hubby's staff has gotten quite spoiled by all the baked treats I send him to the office with on a regular basis. Tomorrow's treat was to be these muffins. I omitted the nuts (known nut allergy in the group) and substituted some butterscotch chips along with mini chocolate chips. I found these difficult to get out of the tins, as the topping wanted to adhere itself and then broke apart in places as I tried to release them. As for taste, if it wasn't for the chocolate and butterscotch chips there wouldn't be much flavor at all (maybe I should have added vanilla) and what flavor there was seemed to have an almost starchy/acrid taste (maybe too much baking powder and salt?). There was no way I would send these with hubs--if I'm not proud of what I make or want to eat it myself it's not good enough for anyone else. I hate to waste food or my time, but knowing hubs and I wouldn't eat them either, they went into the garbage.