If you like oatmeal cookies and/or chocolate chip muffins, I’ve got the breakfast combo of your dreams: delicious oatmeal muffins with chocolate chips! Bonus – these are whole wheat chocolate chip muffins, so you get some extra nutrients packed in there, too. The secret to these whole wheat chocolate chip muffins being so moist and fluffy is the addition of plain Greek yogurt. I developed this oatmeal chocolate chip muffin recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Whole Wheat Oatmeal Chocolate Chip Muffins on Allrecipes here, see the full recipe along with some of my cooking and ingredient tips below, or scroll to the end of the post to the recipe card if you’re ready to get cooking.
What you need to make Whole Wheat Oatmeal Chocolate Chip Muffins
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup nonfat plain Greek yogurt
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup semi-sweet chocolate chips
Greek yogurt is a key ingredient in many of the recipes I want to be fluffy or extra-moist. For example, when I am making baked goods in the Instant Pot (see my Instant Pot Lemon Bundt Cake, Triple Chocolate Instant Pot Bundt Cake, and Pumpkin Spice Donut Holes recipes), or for recipes that tend to be denser, such as gluten-free baked goods (see my recipes for Lemon Gluten-Free Muffins and Gluten-Free Chocolate Chip Muffins). Greek yogurt is very creamy, which makes baked goods nice and moist. The acidity also helps activate baking soda in recipes, which contributes to the fluffiness.
How to make oatmeal muffins with chocolate chips
To make these oatmeal chocolate chip muffins, start by preheating the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Cream butter and brown sugar together with an electric mixer in a large bowl. Add Greek yogurt, egg, and vanilla extract and beat until smooth.
Next, mix whole wheat flour,* cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed.
*Ingredient tip: Spoon and level your whole wheat flour. As whole wheat flour can yield denser baked goods, you can help them from becoming too dense by properly measuring your flour. Instead of scooping your measuring cup into your bag of flour, spoon the flour into your measuring cup then level it off with a knife (or other flat edge).
Stir the oats and chocolate chips into your whole wheat chocolate chip muffins batter. I personally like to save some of the chips (about 1/4 cup) to place on top of the muffins before baking (more on that below).
Distribute the oatmeal chocolate chip muffins batter evenly between the 12 muffin cups, filling each at least 3/4 full.
This next step is purely for aesthetics. I usually reserve a few of the chocolate chips (about 1/4 cup) to place on top of the whole wheat chocolate chip muffins in the cups before they bake.
Bake your oatmeal muffins with chocolate chips in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean (about 20 minutes).
Cool the oatmeal chocolate chip muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.
Here’s the oatmeal chocolate chip muffin recipe! Enjoy!
Whole Wheat Oatmeal Chocolate Chip Muffins
If you like oatmeal cookies and/or chocolate chip muffins, I've got the breakfast combo of your dreams: delicious oatmeal muffins with chocolate chips! Bonus - these are whole wheat chocolate chip muffins, so you get some extra nutrients packed in there, too. One of the secrets to to these Whole Wheat Oatmeal Chocolate Chip Muffins being so moist and fluffy is the addition of plain Greek yogurt.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup nonfat plain Greek yogurt
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
- Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.
Martina says
Made these and they were awesome! Do you think I could sub blueberries for chocolate chips?
Ramona Cruz-Peters says
I’m glad you loved them! I have never tried them with berries, but I don’t see why not. Dried berries would be the easiest (since fresh berries might add extra liquid), but I bet you could try it with fresh berries as well.