Oatmeal Chocolate Chip Muffins

Published: March 6, 2025

Recipe Overview

• Total Time: 35 minutes (plus 5–10 minutes cooling)

• Prep Time: 5 minutes

• Cook Time: 20–23 minutes

Ingredients

For the Muffins

• 1¼ cups (120g) quick-cooking or plain instant oats (see Ingredient Notes for substitutions)

• 1 cup (133g) all-purpose flour

• ⅔ cup (160g) packed dark brown sugar

• 1 tablespoon baking powder

• ½ teaspoon fine salt

• ¼ teaspoon ground cardamom

• 1¼ cups (300g) whole milk (or substitute: 1 cup oat milk + ¼ cup heavy cream, per user feedback)

• 4 tablespoons (57g) unsalted butter, melted and cooled to room temperature

• 2 large eggs, room temperature

• ⅔ cup (128g) chocolate chips (semi-sweet or dark chocolate)

Ingredient Notes

• Oats: Quick-cooking oats are ideal (slightly flattened and smaller than old-fashioned oats), but instant oats work too. If using old-fashioned (rolled) oats, pulse them in a food processor to mimic the lighter texture of quick-cooking oats.

Preparation

Step 1: Preheat & Prep Baking Tins

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, filling each to ~¾ full capacity (muffins will rise minimally).

Step 2: Combine Dry Ingredients

In a large bowl, whisk the oats, flour, brown sugar, baking powder, salt, and ground cardamom until thoroughly blended. This ensures even distribution of spices and leavening agents, preventing uneven rising.

Step 3: Prepare Wet Ingredients

In a medium bowl, whisk the milk, melted butter, and eggs until smooth. Cool the butter to room temperature first to avoid scrambling the eggs.

Step 4: Mix Batter

Pour wet ingredients into the dry ingredients and stir gently with a spatula until just combined (do not overmix—small lumps are acceptable; overmixing develops gluten, leading to dense muffins). Gently fold in chocolate chips until evenly distributed.

Step 5: Scoop & Bake

Use a ⅓-cup measuring cup to portion the batter into the liners, filling them nearly to the top (batter is intentionally liquid; this creates a moist, tender crumb). Bake for 20–23 minutes, checking at 15 minutes if using a convection oven (or if your oven runs hot). Muffins are done when edges are golden and a toothpick inserted in the center comes out clean.

Step 6: Cool & Store

Cool muffins in the tin for 5–10 minutes, then transfer to a wire rack. For best texture, cool completely before serving (warm muffins may feel gummy). Store at room temperature for up to 3 days or freeze for 3 months; thaw before reheating in a toaster oven.

Reader Reviews & Pro Tips

• Batter Consistency: "Let oats sit in milk for 15 minutes to expand and soften; this creates a thick, oatmeal-like mixture, preventing thin batter and sinking chips. The result is a tender, fluffy muffin with cardamom aroma."

• Substitutions: "Used almond milk + heavy cream for whole milk, added cinnamon, and doubled cardamom. The liquid batter cooked evenly and stayed moist."

• Gluten-Free Hack: "Swap flour for half almond flour + half gluten-free multipurpose flour, add xantham gum, and soak rolled oats in milk (20 minutes). Tender and kid-approved!"

• Chocolate Chip Fix: "Toss chips in a dusting of flour before adding to batter to prevent sinking."

• Baking Time Variation: "Check at 15 minutes—convection ovens or hot ovens may finish in 15 minutes. Avoid overbaking; dry muffins happen when left too long!"

Final Tip: Cardamom adds a unique nuttiness and ginger-like warmth; avoid substituting it for other spices for authentic flavor. Enjoy your tender, aromatic muffins!