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Loaded with chocolate chips and oats, topped with a crumbly oat streusel, then drizzled with the most addictive maple glaze, these Chocolate Chip Oatmeal Muffins are sure to please even the pickiest of eaters.

I’m not a huge breakfast eater I have to admit, but I will always gladly take a yummy muffin and these Chocolate Chip Oatmeal Muffins are perfect for breakfast, a snack, or even dessert!

What makes these muffins super unique is the overnight wait time for the muffin mix. Making them the perfect make-ahead meal.

Throw the ingredients together the night before then bake them off in the morning to enjoy a warm chocolate chip-filled muffin, doesn’t get better than that?!

Or does it? Did I mention the maple glaze?? Life changing.

If you are looking to mix up your breakfast routine and enjoy make-ahead recipes, then these Chocolate Chip Oatmeal Muffins are for you!

Some of our other favorite breakfast recipes that we have on our site include: Cherry Danish, English Muffin Recipe, and Ricotta Pancakes.

WHY THIS RECIPE WORKS:

These make a large batch to feed a crowd or freeze for later.
Easily adjustable ingredients make these come together quickly with the pantry staples you have on hand.
They have a fresh bakery taste that everyone will devour.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-Purpose Flour
Old Fashioned Rolled Oats
Sour Cream
Vegetable Oil
Maple Syrup
Light Brown Sugar
Granulated Sugar
Eggs
Espresso Powder
Baking Powder
Fine sea salt
Baking Soda
Chocolate Chips
Oat Flour
Unsalted Butter
Powdered Sugar
Heavy Cream

HOW TO MAKE CHOCOLATE CHIP OATMEAL MUFFINS:

Mix flour, baking powder, baking soda, and salt together and set aside.
Mix oats, sour cream, oil, granulated sugar, brown sugar, maple syrup, eggs, and espresso powder together until well combined.
Add flour mixture to wet mixture just until fully incorporated.
Fold in chocolate chips until evenly distributed.
Cover and place batter in the fridge to rest overnight.
When ready to bake, place cupcake liners in a 12-tin muffin pan and preheat the oven to 425°F.
Make the streusel by mixing brown sugar, flour, granulated sugar, oat flour, and salt in a medium-sized bowl. Add in the softened butter and stir to combine until the mixture is coarse and resembles small pebbles. Set aside.
Evenly divide the batter into the muffin pan sections.
Sprinkle 2-3 tablespoons of streusel over each muffin, use it all.
Place the muffin pan in the oven and bake for 10 minutes. After the 10 minutes are up, without opening the oven, reduce the temperature to 350°F and bake for an additional 8 minutes.
While the muffins bake, make the maple glaze by mixing powdered sugar, heavy cream, and maple syrup. Set aside.
Test the center of a muffin with a toothpick. They are done once it comes out clean or with a few crumbs.
Remove each muffin and place them on a cooling rack. Drizzle maple glaze over each muffin and serve warm.

CAN I SUBSTITUTE ANY OF THE INGREDIENTS?

Yes, you can use full-fat Greek yogurt in place of the sour cream.

We like to use semi-sweet chocolate chips but milk or dark chocolate will work too.

More all-purpose flour can be replaced for the oat flour in the streusel.

ARE THESE MUFFINS OVERLY SWEET?

We think it has a nice balance of flavors especially since we use semi-sweet chocolate chips and there are not a ton of them needed to get a hint of chocolate flavor.

I recommend keeping the chocolate chips at ½ cup. Otherwise, they can overpower the maple and oat flavors.

But, if you are looking for a less sweet alternative, you can reduce the granulated sugar in the batter by half, or eliminate it altogether. You can also skip the streusel and/or the glaze.

WHY CHILL THE BATTER OVERNIGHT?

Chilling the batter overnight gives the flavors time to develop and allows the oats to become fully hydrated. This helps make these muffins soft and moist.

These muffins can be baked directly from the fridge, no need to bring the batter to room temperature first.

WHY START THE MUFFINS AT HIGH HEAT IN THE OVEN?

Baking at high heat for the first ten minutes causes them to rise quickly which helps give these muffins that signature bakery-style dome.

HOW TO STORE:

These can be stored in an air-tight container at room temp for up to 3 days. Refrigerate for up to 5 days.

To reheat these muffins, bake at 350°F for 5-6 minutes.

They can also be frozen for up to 3 months. I suggest freezing them without the glaze if you can.

TIPS AND TRICKS:

There are many ingredient substitutions, see my notes above on that.
This makes a large batch to feed a crowd or freeze for later.
Bake the muffins at high heat for 10 minutes then lower the heat to make a bakery-style beautifully domed muffin.
These are can be frozen, see my tips above for that.
Use whatever chocolate chips you like.
Be sure to use fresh baking soda and baking powder to get the maximum rise.

Looking for a make-ahead breakfast that everyone will love? Then you have to try these Chocolate Chip Oatmeal Muffins.

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If you’ve tried these CHOCOLATE CHIP OATMEAL MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Chocolate Chip Oatmeal Muffins