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 oatmeal 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!
How to toast the oats:
-Melt the 2 Tbsp butter in a large 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.
How to make Toasted Oatmeal Chocolate Chip Muffins
- old fashioned oats
- baking powder
- baking soda
- brown sugar
- mini chocolate chips
Mix together the topping ingredients till crumbly. Spoon batter into greased muffin cups, sprinkle with topping. Bake at 350° for 18-22 minutes.
How to store Chocolate Chip Oatmeal Muffins
-These muffins will stay fresh for 2-3 days at room temperature if stored in an airtight container. They can be frozen, but the oat topping starts to soften, so they aren’t quite as good.
Handy tools for making oatmeal muffins:
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!
MORE TASTY MUFFIN RECIPES:
- Apple Snickerdoodle Mini Muffins
- Orange Banana Muffins with Sour Cream Glaze
- Oatmeal Muffins
- Lemon Raspberry Muffins
- Pumpkin Apple Muffins
MORE RECIPES FEATURING OATS:
Toasted Oatmeal Chocolate Chip Muffins
- 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
- 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
- For muffins: 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.
- Preheat oven to 350 degrees. Spray muffin tins with non-stick spray.
- 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 till they are 3/4 full. Sprinkle topping evenly over the muffins.
- Bake at 350° for 18-22 minutes, or till lightly browned.
- You can fill the muffin cups full and make 1 dozen muffins, they will need to bake for at least 22 minutes.
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Amount Per Serving: Calories: 318Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 330mgCarbohydrates: 45gNet Carbohydrates: 0gFiber: 3gSugar: 24gSugar Alcohols: 0gProtein: 5g