Toasted Oat Chocolate Chip Muffins

I’ve been doing more quarantine baking and by far, these muffins are my most favorite thing to far. They are delicious … though not great for my waistline. I usually work from home and have no issues with feeling like I need to snack all day long. Now that I’ve been home for the last 5 weeks, I want to eat all day long. Anyone else feeling the same way?

I have made other variations of oatmeal muffins with chocolate chips, but these are so much better. Toasting the rolled oats before turning them into flour adds a rich nutty flavor. The mini chocolate chips add a sweet bite to them and the strudel on top adds a crunchy layer. You’ll definitely enjoy them!


2 Tbsp unsalted butter
2 cups rolled oats
1 3/4 cups flour
1 1/2 tsp salt
3/4 tsp baking soda
6 Tbsp butter, melted
1 1/3 cup brown sugar, packed
1 cup milk
2 eggs
1 cup chocolate chips (I used mini ones as I had a bag opened)

Topping:
1/2 cup oats
1/3 cup flour
1/3 cup brown sugar
1 1/4 tsp cinnamon
1/8 tsp salt
1/4 cup unsalted butter, melted
1/3 cup mini chocolate chips

In a skillet, melt two tablespoons of butter over medium heat. Add in the 2 cups of rolled oats and cook for 6 to 8 minutes, or until they start turning light brown and are toasted. Transfer to a food processor and pulse until you have oat flour. Add in the flour, salt, baking soda; pulse until mixed.

In a separate bowl, whisk together the melted butter, brown sugar, milk and eggs. Stir in the dry ingredients until just mixed. Allow to sit for 20 minutes. Preheat your oven to 350 degrees. Line a muffin tin with liners and set aside.

Once the 20 minutes are up, mix the chocolate chips into the batter and scoop into the muffin cups. My batter made a total of 18 muffins.

In a separate bowl, mix the topping ingredients, except the chocolate chips, with a fork. Once combined, add in the chocolate chips. Place on top on the top of the muffins. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. The topping should be lightly brown. Allow to cool for 10 minutes and then remove and place on a wire rack to completely cool. Store in an airtight container.

Source: Creations by Kara

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