Soft fluffy muffins are great to eat with your morning coffee. These Chocolate Chip Oatmeal Muffins have a coffee glaze making them perfect for starting out the day caffeinated!
Our kids absolutely love having a box of muffins on the counter that they can grab when they are rushing out the door for school and do not have time to make a Skinny Cherry Banana Smoothie or these Bacon Egg Breakfast Tacos.
They are also a delicious treat to enjoy as an after school snack.
Muffins are so easy to make and have on hand for those morning munchies or snack attacks that regularly happen.
Recently I had a reader who made the recipe and had a few questions on the size of the muffins, so I went ahead and remade the recipes with a few changes.
I know our kids were enjoying my recipe testing. Who am I kidding? I enjoyed it too because they taste like cookies in muffin form, and who wouldn't want to eat cookies for breakfast???
One thing that I noticed in the old recipe from years ago is that it only called for baking powder. Now normally baking powder causes baked goods to rise.
Over the years I have done much baking research and practicing in my kitchen, and I have found that using a mixture of baking powder and baking soda can give a better lift and rise to baked goods. Baking soda also helps baked goods bake golden brown.
See this picture above. In the first batch (on the right) I just used baking powder and made 18 muffins, and then in the second batch (on the left) I did a mix of baking powder and baking soda and only made 15 muffins.
I kept the baking time the same, but look at how much more the second batch rose. Fluffy, golden muffins always make me happy!
Now the muffins are delicious on their own, but I love adding a glaze to my baked goods. It's totally optional, but seriously add the coffee glaze. You can thank me later.
And for good measure, I also plopped a more mini chocolate chips on top. Again, totally optional, but more chocolate is always a good idea in my book.
How to make Chocolate Chip Oatmeal Muffins:
- Mix together the oil and brown sugar. Add the eggs and mix again. (full recipe at bottom of post)
- Stir together the dry ingredients in a bowl.
- Alternately add the dry and milk to the sugar mixture until everything is combined.
- Add the mini chocolate chips and toffee bits and gently stir.
- Spoon the batter into 15 greased muffin cavities and bake.
- Once the muffins are cooled, top them with a coffee glaze and more mini chocolate chips.
Recipe Tips and Tricks:
- Do not over mix the muffin batter. Too much mixing can cause air bubbles that will ruin the fluffy texture, and the muffins will bake with holes and be tough and dense.
- When you are spraying your muffin tin with baking spray, do not use too much. Excess baking spray on the sides of the pan will cause the muffins to slide down instead of rising tall and fluffy. If you spray too much, use a paper towel to wipe the extra out. You can also use baking liners.
- Spoon the batter into only 15 cavities. Yes, they will be full, but trust me, and they will bake up nice and tall.
- Store the glazed muffins in a loosely sealed container. If you put them in a tightly sealed container the glaze will get sticky and soak into the muffin tops.
More easy muffins recipes you may like:
- Butterscotch Banana Muffins
- Carrot Cheesecake Muffins
- Chocolate Mocha Muffins
- Blueberry Chai Muffins
- Banana Bread Muffins
- More Muffins and Scones recipes
(original photo from October 2012)
*The post for Chocolate Chip Oatmeal Muffins was first published on October 29, 2012. The photos were updated in October 2016, and the post was republished on January 15, 2020.
These had a baking soda flavour, I think next time I will try 3/4 tsp instead of a full tsp.
Made these this morning and they are soooo good! For some reason though my batter was extremely thin, like runny cake batter so I added maybe about 1/2 cups more flour until it "felt' right. I got a bakers dozen (13) huge muffins out of this. I will definitely make these again 🙂
I don't know how you got 24 muffins from this...they must have been pretty small. I made 12 normal size muffins and they didn't even rise over the top of their muffin ...cavity? Haha! Not sure what to call that... I subbed half the oil with applesauce and cut out 1/8 cup of brown sugar and the toffee bits. I also used unsweetened almond milk instead of cow milk and they came out to 226 calories each, with 9g of fat, 17g of sugar and 5g of protein. They are absolutely delicious!!
The recipe exactly as written (with 24 muffins) comes out to 300 calories each with 16g of fat, 25g of sugar and 6g protein.
Gah! There was an error in my recipe calculator! I thought those numbers seemed really high! My bad! The recipe exactly as written (24 muffins) is: 184 calories each, 9g of fat, 15g of sugar and 3g of protein.
Hi, Michelle. Thanks for your comment and question. In the original recipe I did make 24 muffins, and yes, they were smaller doing that many. Over the years I have learned a lot about baking and ingredients, so I remade the recipe the other day. I did make a few adjustments to the recipe and only made 15 muffins so they were larger. Of course, that is going to affect the calorie content, but I do not keep track of that stuff anyway.
I appreciate you not only taking the time to reply to my comment, but for also taking the time to re-visit this stellar recipe! My husband and I love these muffins! They are a special treat that we indulge in once and a while. I cannot wait to try your updated version 🙂
As far as calories go, I know that it is a common question I see on recipe comments. Since I have to count mine, (my baby is about to have her first birthday tomorrow and I still have not lost any baby weight! OOPS) I wanted to include that for others who might want to know.
Take care and thank you for the awesome recipes!
Do you add the toffee chips with the flour mixture? It's not indicated? Thanks!
I am so sorry about that. I fixed the recipe for you. I always add mix ins right before filling liners. I hope you enjoyed the muffins!
i know this is a late post but, how can i sub the flour with white whole wheat flour?
I don't know why not! Keep me posted on how they turn out 🙂
My family will be so thrilled that I found your site. We love chocolate treats and this will we devoured in no time .
They will either be thrilled or be in a sugar coma 🙂 LOL if you love chocolate and treats you have found the place to be. I am so happy to have you here!!!
These sound like GREAT breakfast muffins -- thanks!
these look yummy! Pinning!
Found you at Sumptuous Spoonfuls!
the cape on the corner
oh my gosh, this looks deelish. that icing just puts it over the top. yum!!
Ashley @ Kitchen Meets Girl
We love breakfast muffins at my house, and this looks like a great recipe! Love that first shot with the bite taken out--perfect!
YUM! What a great breakfast muffin.
Asiya @ Chocolate and Chillies
Yum!! My boys would love these...actually they love anything with chocolate 🙂 Great SRC pick!
Nicky @ Pink Recipe Box
Yum! I love that you added a coffee glaze. Pinning 🙂
Anjena @ Footwear Coupons
hmmm.. let me hit the back button .. sorry to say but I can't control myself.. getting too much hungry after saw your pictures 🙁
Heather @French Press
I thought I was a crumb topping person, but then I started making glaze
no contest - glaze all the way
and because they are oatmeal - I'm calling them health food:)
It all depends on the muffin. If it's pumpkin, I like crumb, if it's banana, I like coconut, and if it has lot of extra sugar, I like glaze. All in all it just depends on my mood that day:-) And I like the way you think...oatmeal always equals health food:-)