Do you have a go-to muffin recipe? These oatmeal chocolate chip muffins are mine! Oatmeal chocolate chip is a classic cookie flavor that tastes just as good – if not better – in muffin form. Full of texture, these oatmeal chocolate chip muffins are sure to be a hit with the entire family!
One of the things I love most about these muffins is their smaller size. They aren’t mini, but they’re more compact. Pro tip: Don’t mistake bigger for better! Despite their smaller size these muffins deliver a memorable flavor punch. And they can easily be made gluten free.
This recipe is very straightforward, but it does contain two flavors you might not associate with oatmeal chocolate chip. The first is a pinch of almond extract. Not much is needed because almond is a strong flavor. The second “unique” ingredient is extra virgin blood orange olive oil. You can leave this out, but I like the subtle way it enhances the taste. I bought my bottle from a local store in Charlotte, North Carolina, called Pour Olive. (Check out my hot chocolate cookie recipe for a similar unique ingredient I love!) You can also find it here.
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Do you ever have trouble with muffins sticking to the wrappers? It depends on the wrapper quality, but honestly it’s easier to spray the pan with cooking spray. (The wrappers in the picture are for display purposes only!) After you spray, dab off any excess with a paper towel and swirl it around each muffin cup to make sure they’re well-greased. If you’re worried about taking hot muffins out of the pan, I recommend using a knife to gently pry them out.
I hope you love these oatmeal chocolate chip muffins as much as I do! Tag me @rosesandwhiskers on Instagram if you try them and use the hashtag #rosesandwhiskers.
Oatmeal Chocolate Chip Muffins
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/4 tsp extra virgin blood orange olive oil optional
- 1/8 tsp almond extract
- 1 cup gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 cup unsweetened applesauce room temperature
- 1 cup gluten free quick cooking oats or gluten-full substitute
- 1 cup chocolate chips I prefer milk chocolate, but you can also use semi-sweet
- Preheat the oven to 350 °F (177°C) and grease muffin pan. (I prefer using cooking spray with muffins instead of baking cups.)
- Cream the butter and sugar until light and fluffy. Then beat in the egg until fully incorporated. Mix in extracts and olive oil.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture on low speed, alternating with applesauce. Fold in oats and chocolate chips.
- Spoon the batter into the prepared pan so that each cup is 3/4 full. Bake for 18 to 22 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
- Leave in the pan for two minutes before transferring to a wire cooling rack. Use a knife to gently pull the muffins out of the hot pan if you used cooking spray instead of baking cups.
- Store in an airtight container. These also freeze well!