30 Minute Oatmeal Chocolate Chip Muffins
Soft, tender oatmeal muffins filled with sweet chocolate chips and lightly flavored with cinnamon. A brief oat soak helps create a moist crumb, while the two-stage baking temperature encourages a nicely risen, golden exterior. These muffins can be prepared and baked in approximately 30 minutes.
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Ingredients
- 1 1/2 cups quick-cooking oats preferably quick oats for a softer finished texture
- 1/3 cup unsalted butter melted and allowed to cool
- 3/4 teaspoon ground cinnamon
- 2 large eggs lightly beaten
- 1/2 cup chocolate chips with milk chocolate chips providing a sweeter flavor
- 1 teaspoon baking powder
- 1 cup almond milk
- 1/2 teaspoon fine sea salt for consistent distribution throughout the batter
- 3/4 cup light brown sugar firmly packed
- 1 cup all-purpose plain flour
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 425°F (218°C). Place paper liners into all 12 wells of a standard muffin pan to make the baked muffins easier to remove.
- Place the 1 cup plain flour, 1 teaspoon baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium mixing bowl. Whisk thoroughly so the spices and leavening ingredients are distributed evenly throughout the flour.
- In a large bowl, stir together the 1 1/2 cups quick oats and 1 cup almond milk until all of the oats are evenly moistened. Leave the mixture undisturbed for 10 minutes so the oats can absorb some of the liquid and soften.
- Add the 3/4 cup packed light brown sugar, 1/3 cup melted and cooled unsalted butter, and 2 lightly beaten eggs to the soaked oat mixture. Stir until the wet ingredients are thoroughly incorporated.
- Add the prepared flour mixture to the bowl. Fold gently only until the visible streaks of dry flour disappear. Avoid excessive mixing, as overworking the batter can produce heavier, denser muffins.
- Carefully fold 1/2 cup chocolate chips into the batter until evenly dispersed. Divide the mixture equally among the 12 prepared muffin cups.
- For a more pronounced chocolate topping, a few additional chocolate chips may be scattered over the surface of each muffin before baking.
- Bake at 425°F (218°C) for 7 minutes. Without opening the oven or removing the muffin pan, lower the oven temperature to 350°F (177°C).
- Continue baking for an additional 12–15 minutes, until the muffins are golden brown and their centers spring back gently when touched.
- Allow the muffins to rest in the pan for several minutes before transferring them to a wire cooling rack. They may be served warm once cool enough to handle or left to cool completely.
Notes
- Soaking the quick oats in almond milk for 10 minutes before assembling the batter helps soften the oats and contributes to a tender, moist muffin texture.
- Fold the flour mixture into the wet ingredients only until combined. Overmixing can result in muffins with a dense texture.
- Additional chocolate chips may be placed on top of the batter before baking for extra chocolate flavor and a more decorative finish.