Monday, February 21, 2011

Oatmeal Chocolate Chip Cookie Muffins

This morning I posted an entry on The Art of Hospitality over on the PrettySweet: Heaven-Minded blog. I am now posting this recipe to go along with it, because truly - it's a great breakfast recipe for overnight guests. Bacon, eggs, oatmeal chocolate chip cookie muffins, and maybe fruit? Coffee or tea? It's the way to go.

These muffins have a great texture from the oatmeal - and a great crunch from the sprinkle of turbinado sugar on the top. Don't leave this step out. I almost forgot until I took one more look at the recipe...and then pulled the muffins right back out of the oven and added the topping. It's a fairly healthy muffin recipe, too. Fairly. ;)

Just don't make fun of how much milk that my coffee requires...Got it?

These muffins are best right out of the oven, but they really are still good for the next few days. If you reheat them, say, in the microwave, feel free to add another little sprinkle of the turbinado sugar to pull the crunch back into play. Those sugar crystals tend to dissolve overnight...

Oatmeal Chocolate Chip Cookie Muffins
Makes twelve muffins

1 c. rolled oats (I did quick oats)
1 c. milk (I used skim + a little half & half)
1 egg
1/3 cup brown sugar
1 1/2 tsp. vanilla extract or vanilla bean paste
1/4 c. butter, melted
1 c. whole wheat pastry flour (or all-purpose flour)
1 tsp. baking soda
1/4 tsp salt
1/2 tsp. ground cinnamon
1 c. chocolate chips (I used half milk and half semi-sweet)
sprinkle of raw turbinado sugar

Preheat your oven to 350 degrees. Add the oats to a bowl and cover with 1 cup of milk. Let the oats soak for 5 or 10 minutes while you prepare the other ingredients.

Whisk the egg and the brown sugar together in a large bowl until smooth. Add vanilla and melted butter, whisking again until smooth. In another bowl, mix the dry ingredients: flour, baking soda, salt, and cinnamon. Add both dry mixture and the oat mixture to the egg mixture. Fold in the chocolate chips.

Line your muffin tin with paper liners. Evenly distribute muffin batter into the twelve cups. Sprinkle the tops of each muffin with raw turbinado sugar. Bake the muffins for 15-18 or until brown and cooked through. Serve with a pat of butter on the top, if desired.

Adapted from How Sweet It Is


  1. Oh yum! Why must you do this to me when I can't make that here! lol, just kidding, I will definitely be making those when I get back tot he States!

  2. Aw, sorry to tempt you when you can't find the right ingredients! =( But you will have to remember them when you come back home. These muffins are awesome. =)

  3. I've bookmarked this one. We are muffin lovers. I even have those same muffin papers--in fact, I am a cupcake/muffin paper addict! My cupboard is filled with them.

    Just have to comment that your coffee looks like my coffee. I like it real and strong and light.


  4. Bonnie - oh, I'm a cupcake/muffin liner addict, too! How funny! Those particular liners I bought not long ago at our Dollar General. They had three different patterns...I ended up buying the whole display box of them! So I've got plenty...for awhile. ;)

    Glad to know that you won't make fun of my pale coffee. I can't drink it black. It's just not possible. ;)

  5. That looks delicious! I haven't seen an oatmeal muffin recipe in awhile. That would be yummy and healthy!~

  6. These look great! Love the muffins liners too.

  7. Kristen, these muffins look so delicious! I will definitely have to give these a try! Yum! :)

  8. I love a good muffin, and these look yummy--and healthy is good too! Thanks for sharing.

  9. What a tasty idea to sprinkle them with that sugar. They definitely look like a sweet breakfast treat. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up.

  10. I've been staring at these muffins for days! Someday when carbs are my friend again, I will definitely make these yummies!


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