Toasted Oatmeal Chocolate Chip Muffins

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

Toasted Oatmeal Chocolate Chip Muffins- Toasting the oats does something magical to these muffins. You will love them!
The toasted oats make these Chocolate Chip Muffins the best I've ever tried!

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! Toasted Oatmeal Chocolate Chip Muffins
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!
Recipe for chocolate chip oatmeal muffins that will knock your socks off!I really hope you will give these a try. And please be nice and share, even if you don’t want to. 🙂

Toasted Oatmeal Chocolate Chip Muffins
Author: Kara
Prep time:
Cook time:
Total time:
Serves: 18 muffins
Ingredients
  • 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]
  • Topping:
  • 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
Instructions
  1. 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.
  2. 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.
  3. In a mixing bowl, whisk together melted butter, brown sugar, milk, and eggs. Lightly stir in the dry ingredients till just barely moistened.
  4. LET SIT FOR 20 MINUTES, then stir in the chocolate chips.
  5. 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.
  6. After the batter has had time to sit and thicken, spoon batter into well greased muffin cups. Sprinkle topping evenly over the muffins.
  7. Bake at 350° for 18-22 minutes, or till lightly browned.
Notes
Note: You can fill the muffin cups full and make 1 dozen muffins, or you can fill them 3/4 full and make 18 muffins. If you make them larger, they will need closer to 22 minutes.

The toasted oatmeal gives these chocolate chip muffins a nutty flavor that is just out of this world!

Muffin Supplies

 

 

 

 

 

 

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!

 

 


Speak Your Mind

*