These easy chocolate chip muffins use quick oats for great texture, butter for great flavor and chocolate chips to make them over the top delicious!
You should see the amount of chocolate chips we go through at this house. And butter. It’s obscene.
But seriously? Chocolate chips are SO good. I’ll put chocolate chips in just about anything. I mean, this blog has a chocolate chip dip, chocolate chip brownies, chocolate chip scones, truffles, cake, blondies, not to mention a bunch of kinds of chocolate chip cookies, and of course, these muffins.
My kids even ask for chocolate chips in their waffles.
Let’s face it. Everything is better with chocolate chips. It’s worth having a few packages hanging out in the pantry… just in case!
When it comes to muffins, I am super proud of this Banana Bread Muffin. I added some quick oats to give them some awesome texture. They are dense enough, but not too dense.
I did the same for these Chocolate Chip Muffins. A little bit of quick oats makes for an amazing texture. It makes them just a little fluffier.
I’ll tell you, I was super happy to start my day with these.
My son, The Fruitarian, even made bets for these muffins. I told him if he won the bet, he could have a warm muffin right out of the oven, rather than waiting for me to photograph them. That made him happy!
He lost the bet, of course. He apparently hasn’t learned the cardinal rule of betting, which is, never bet against me. Ha!
He and I both had quite a few of these gorgeous muffins. I predict they’ll disappear fast at your house too.
Especially if you eat them warm!
Also try these!
- ½ cup butter, softened
- ⅓ cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¾ cup quick oats
- 1 cup milk
- 2½ cups flour
- 1 cup chocolate chips
- Cream butter and sugars. Add eggs and vanilla and mix well.
- Add salt, soda, baking powder, and oats, and mix well.
- Add flour and milk alternately, mixing just until incorporated. Fold in chocolate chips.
- Prepare a muffin pan by greasing or lining the cups. Fill cups about ¾ full with batter. Bake at 425F for 5 minutes, then reduce heat to 350F and bake 15-18 minutes more.