Oatmeal Chocolate Chip Muffins

 These oatmeal chocolate chip muffins are a game-changer, featuring those perfectly domed tops you see in bakeries, thanks to two simple tricks. By soaking the oats before baking, these muffins achieve an incredibly soft, tender texture, while pockets of gooey, melted chocolate make each bite irresistible. It’s no wonder they went viral!

If you're on the hunt for the ultimate oatmeal chocolate chip muffin recipe, look no further. These hearty, flavorful muffins are the perfect way to kickstart your day and keep you satisfied well into the morning.

Ingredients

• ▢1 1/2 cups old-fashioned rolled oats
• ▢1 1/2 cups milk any type
• ▢2 cups all-purpose flour or whole wheat flour gluten-free if needed
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoon baking soda
• ▢3/4 teaspoon salt
• ▢3/4 cup unsalted butter melted and cooled (sub coconut oil)
• ▢3/4 cup packed brown sugar or coconut sugar
• ▢3 large eggs room temperature
• ▢1 1/2 teaspoons vanilla extract
• ▢1 1/4 cups semi-sweet chocolate chips
• ▢Sanding sugar for topping

Instructions 

1. Line a muffin pan with paper lines and spray with nonstick spray. (Note 1)
2. Soak the oats: In a large bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes until the oats have absorbed the liquid. I like to melt and cool the butter at this time.
3. Dry ingredients: While they're soaking, whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
4. Wet ingredients: In a third medium bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until well combined. Add the soaked oats to the wet ingredients and mix well.
5. Mix the batter and rest: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips into the batter. Let the batter rest for 15 minutes. During this time, preheat your oven to 425°F. 
6. Bake: Spoon the batter into the prepared muffin cups, filling each all the way to the top. Bake in the preheated 425°F oven for 5 minutes then turn the heat down to 350°F, keeping the muffins in the oven, and continue baking fro for 13-15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow the muffins to cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Repeat with the second batch, turning the temperature back up to 425ºF before baking again.

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