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Oatmeal Chocolate Chip Cookie Muffins

adapted from How Sweet Eats
Servings 12


  • 1 cup rolled oats not quick oats
  • 1 cup whole milk
  • 1/4 cup 4 Tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup milk chocolate chips
  • 1/2 cup dark raisins


  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners (preferably foil-backed ones) and set aside.
  • In a medium bowl, combine the oats and milk and let soak while you prepare the first few steps of the muffins.
  • In a large bowl, whisk together the egg, brown sugar, and vanilla extract, mixing well.
  • Add oat mixture, flour, baking soda, salt, nutmeg, and cinnamon and mix until smooth.
  • Fold in chocolate chips and raisins.
  • Using a large cookie scoop, portion out batter, filling each cup about 3/4 full.
  • Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.


I actually ended up with 15 3/4 muffins, but I tend to end up with more muffins than expected with most recipes.