Chocolate Oatmeal Muffins

Today we’re sharing a recipe for chocolate oatmeal muffins.  This is the perfect muffin recipe for a special breakfast treat or a great after school snack.      

What are chocolate oatmeal muffins?

These chocolate oatmeal muffins are so delicious.  They’re a great compromise of being a chocolate muffin and a healthy breakfast or snack option.  Unlike other muffin recipes, they are a little healthier with the addition of oatmeal.  Even the picky chocolate loving child won’t be able to tell that you’ve added oats. 

This muffin recipe takes a few more minutes than others as you do need to soak the oats in milk to soften them slightly. This is completely worth it though and gives them the perfect texture making them both tender and sweet. You can also add mini chocolate chips to intensify the chocolate flavor. Other delicious additions include coconut flakes, chopped nuts, or dried fruit. Get creative and make this muffin recipe your own! 

Whip up a batch of these muffins to have for quick breakfasts throughout the week or for an after school snack.  They are also the perfect addition to any lunchbox or for road trip eats.    

Chocolate Oatmeal Muffins

Tender and sweet, these chocolate oatmeal muffins are the perfect special breakfast or after school snack.

Course Breakfast
Cuisine American
Keyword Chocolate Muffins, Chocolate Oatmeal Muffins, Cocoa Muffins, Muffin Recipe, Muffins, Oatmeal Muffins
Author Sunup to Sundown


  • 1 cup quick-cooking rolled oats
  • 1 cup milk or buttermilk
  • 1/3 cup butter or coconut oil, softened
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup mini chocolate chips


  1. In a small bowl, stir together the oats and milk and let sit for 20 minutes.

  2. Heat oven to 400F degrees. Grease 16 muffin tins or line with cupcake liners.

  3. In a large bowl, beat butter or coconut oil, sugar, and egg until fluffy. Stir together the flour, cocoa, baking powder, salt, and baking soda. Alternately add the dry mixture and oat mixture to combine with the butter mixture. Fold the chocolate chips into the batter.

  4. Fill prepared cups 2/3 cups full with batter. Bake for 16 to 18 minutes or until wooden toothpick inserted in center come out clean.

These muffins will keep for several days at room temperature if stored in an airtight container once cooled.  Place them in the refrigerator or freezer for longer storage.  However, be sure to wrap them individually in plastic wrap before placing them a freezer safe bag or container.    

We’d love to hear what you think about this recipe. Let us know in the comments below. We’d love to hear if these muffins made the cut and have been added to your family’s baking rotation. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it. We will see you soon!

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