Chocolate Chip Oatmeal Muffins
Buttery oatmeal muffins with toasted oats, chocolate chips, and a crunchy oat topping.
Equipment
Ingredients
Muffins
- 2 Tbsp butter
- 2 cups old fashioned oats
- 1 ¾ cups all purpose flour
- 1 ½ tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- 6 Tbsp butter melted
- 1 ⅓ cup brown sugar
- 1 cup milk
- 2 eggs
- 1 cup chocolate chips
Topping
- ½ cup oats
- ⅓ cup all purpose flour
- ⅓ cup pecans
- ⅓ cup brown sugar
- 1 ¼ tsp cinnamon
- ⅛ tsp salt
- ¼ cup butter melted
- ⅓ cup mini chocolate chips
Instructions
- 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.
Notes
- You can fill the muffin cups full and make 1 dozen muffins, they will need to bake for at least 22 minutes.
Nutrition
Serving: 1gCalories: 335kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 324mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 292IUVitamin C: 0.04mgCalcium: 70mgIron: 2mg
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