Recipe by Kari Farwell
"This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness."
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1 1/4 cups
quick cooking oats
1 1/4 cups
packed brown sugar
semisweet chocolate chips
1 1/4 cups
These muffins were wonderful! They took NO extra time to bake because while the oatmeal was soaking I went ahead and measured all the other ingredients out, turned on the oven, and put liners in the muffin cups. They were absolutely wonderful and yummy. I will use this recipe many more times. Everyone LOVES them! Very moist and delicious! I freeze them and keep them around! Usually I double the recipe, cut the oil in half, and use half whole wheat flour and half white flour, which really adds some flavor to the muffins.
Hubby's staff has gotten quite spoiled by all the baked treats I send him to the office with on a regular basis. Tomorrow's treat was to be these muffins. I omitted the nuts (known nut allergy in the group) and substituted some butterscotch chips along with mini chocolate chips. I found these difficult to get out of the tins, as the topping wanted to adhere itself and then broke apart in places as I tried to release them. As for taste, if it wasn't for the chocolate and butterscotch chips there wouldn't be much flavor at all (maybe I should have added vanilla) and what flavor there was seemed to have an almost starchy/acrid taste (maybe too much baking powder and salt?). There was no way I would send these with hubs--if I'm not proud of what I make or want to eat it myself it's not good enough for anyone else. I hate to waste food or my time, but knowing hubs and I wouldn't eat them either, they went into the garbage.
These were very yummy! I omitted the nuts and added more chocolate chips. Warming them up to melt the chocolate chips makes it even better the next day. Mini-chocolate chips might have worked better.It also feels good to have the good-for-you oatmeal in there. Next time, I would use apple sauce instead of oil to make it healthier.
**** also added 1tsp vanilla!!! **** i think that helped a lot.
i made these according to the directions, and soaked the oatmeal first, but the muffins still turned out very dry. they had a good taste, but too dry a texture. if i made again i would definitely use mini chocolate chips instead of regular size ones.
I'm giving this 4 stars because of the changes I made. I always try to make the recipe as written, but after reading the reviews I did make the following changes. I used old fashioned oats. I used 1/4 cup applesauce and 1/4 cup oil. I added 1 t vanilla. I used 1/2 cup ap flour, 1/2 cup whole wheat flour and 1/4 cup flaxseed. I used 3 1/2 t baking powder and 3/4 t salt. I used miniature chocolate chips. They turned out soooo good. They were very moist and I think the topping made the muffin even better. My 3 year old yummed it right up. Thanks for a great starter recipe.
These turned out great, even though I had no chocolate chips to add. I added about 1/2 tsp. of cinnamon. Love the topping too!
These muffins were really good! I made some substitutions, because of food allergies: I used white spelt flour, rice milk, and left out the pecans. They were very moist, and easy to make. The kids loved them!
Super easy, and super fast, these yummy muffins are a treat. I don't think that waiting 15 minutes makes it an 'extra effort' recipe at all. Gives me time to make my tea and sip it.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Chocolate Chip Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
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