Best Bakery Style Oatmeal Chocolate Chip Muffins
These bakery style oatmeal chocolate chip muffins have crispy tops, moist centers, and melted chocolate in every bite. They are just like the ones behind the glass counter in bakeries. Made with oats, buttermilk, and loaded chocolate chips, you don’t need fancy ingredients or equipment to enjoy café-style muffins at home.
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Optional:
- Turbinado sugar for topping
- Extra chocolate chips for topping
Instructions
Step 1: Soak the Oats
- In a bowl, combine 1 cup rolled oats and 1 cup buttermilk. Stir well and soak for 10–15 minutes to soften.
Step 2: Preheat and Prep
- Preheat oven to 425°F (220°C). Line or grease a muffin tin.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk 1/2 cup melted butter, 1/2 cup brown sugar, 1/4 cup white sugar, 2 eggs, and 1 tsp vanilla extract until smooth and creamy. Stir in the soaked oat-buttermilk mix.
Step 4: Mix Dry Ingredients
- In another bowl, combine 1 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon (if using). Gradually fold dry ingredients into wet mix using a spatula. Do not overmix.
Step 5: Add Chocolate Chips
- Gently fold in 1 cup chocolate chips, saving some to sprinkle on top.
Step 6: Scoop & Top
- Fill muffin cups nearly full. Top each with extra chocolate chips and turbinado sugar.
Step 7: Bake
- Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake another 15–18 minutes, until golden and a toothpick comes out clean. Let cool 5 mins in pan, then transfer to wire rack.
Notes
Always start baking at 425°F for the first 5 minutes to get that high domed, bakery-style top. Then reduce to 350°F to finish. Also, don’t overmix your batter—just fold until combined.