Toasted Oatmeal Chocolate Chip Muffins- Toasting the oats does something magical to these muffins. You will love them!
People, I can’t even begin to describe how yummy these chocolate chip muffins are. They were so good that I actually made them twice in one week, because we didn’t get enough the first time. Everyone in my family adored them, and I found myself wanting to hide them so I wouldn’t have to share. And we’re talking about muffins. Usually I’m only a food hider when it comes to brownies and chocolate bars. But these are soooo good!
Soft, fluffy, tender muffins loaded with chocolate chips would be good enough, but add a sweet buttery oat topping, and you’ve got a mouthwatering muffin that is out of this world! Toasting the oats was seriously magical. They smell amazing, and add a delicious nutty flavor. If I would have known what a difference toasting oats makes, I would have started doing it ages ago!
I really hope you will give these a try. And please be nice and share, even if you don’t want to. 🙂
- 2 Tbsp butter
- 2 cups old fashioned oats
- 1 3/4 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 6 Tbsp butter, melted
- 1 1/3 cup brown sugar
- 1 cup milk
- 2 eggs
- 1 cup chocolate chips[br]
- 1/2 cup oats
- 1/3 cup flour
- 1/3 cup pecans
- 1/3 cup brown sugar
- 1 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup butter, melted
- 1/3 cup mini chocolate chips
- Melt the 2 Tbsp butter in a skillet. Add the 2 cups of oats. Cook and stir over medium heat for 6-8 minutes, or till oats are toasted. They will start to turn light brown and smell like popcorn when they are done.
- Place the toasted oats in a food processor and process till only fine crumbs remain. Add flour, salt, baking powder, and soda. Pulse till just combined. Set aside.
- In a mixing bowl, whisk together melted butter, brown sugar, milk, and eggs. Lightly stir in the dry ingredients till just barely moistened.
- LET SIT FOR 20 MINUTES, then stir in the chocolate chips.
- For topping: Stir together the first six ingredients in a small bowl. Add the melted butter and stir till crumbly. Mix in the mini chocolate chips.
- After the batter has had time to sit and thicken, spoon batter into well greased muffin cups. Sprinkle topping evenly over the muffins.
- Bake at 350° for 18-22 minutes, or till lightly browned.
Disclosure: Some of these links are affiliate links. But I am recommending them because I truly love using these tools in my kitchen, and I think you will too!
1-OXO 6-Piece Measuring Cup Set: Every cook needs a good set of measuring cups. (or two or three). I like these because it is easy to read the measurements, and the set includes a 2/3 cup measuring cup. Some don’t and that bugs me. They come with a ring that you can use or take off. They are durable and dishwasher safe.
2-2oz Stainless Steel Scoop: I love using a scoop to measure my muffin batter into the pans. It doesn’t drip everywhere, and I can make sure all my muffins are the same size. This scoop holds about 1/4 cup, which is just perfect for most recipes. Great for cupcakes too!
3- Nonstick 12-Cup Muffin Pan: I just bought a set of 3 of these muffin pans last year, and I love them! Some non-stick pans that I’ve tried burn the muffins on the bottom before the insides are done. Not these ones. The muffins are browned perfectly, and they pop out like a charm. I also like that they have an extra large edge that you can grab onto to when you take them out of the oven. And they are so affordable!
16″ x 12″ Cooling Rack : If you don’t have a large grid cooling rack, you need to get one. The first set of cooling racks I owned just had horizontal lines, and my cookies were always sliding through the cracks. I love this large size, because you can dump out an entire pan of muffins onto one cooling rack. Perfect!