Decadent Chocolate Oatmeal Muffins with Chocolate Chips

These chocolate oatmeal muffins are my go-to way to enjoy chocolate at breakfast. Moist, tender, and deeply chocolatey, they’re made with old-fashioned oats, plain yogurt, coconut oil, and maple syrup for a lighter, satisfying muffin that still feels indulgent. Simple enough for a weekday morning and lovely to share with friends, these muffins are quick to prepare and freezer-friendly so you can always have a batch ready.

Healthy Chocolate Breakfast Muffins with Oats

These chocolate oat muffins pair rich cocoa with wholesome ingredients for a healthier breakfast option. Old-fashioned oats add texture and staying power, yogurt keeps the crumb soft and moist, and a bit of coconut oil and maple syrup adds gentle sweetness and tenderness. Chocolate chips guarantee a chocolaty bite in every muffin. The recipe is fast — about 30 minutes total — and the muffins freeze well for quick breakfasts or snacks.

Chocolate Oatmeal Muffins Recipe

These chocolatey muffins use old-fashioned oats and yogurt for a wholesome, satisfying breakfast.

Prep Time:
12 mins

Cook Time:
18 mins

Total Time:
30 mins

Equipment

• Kitchen scale (optional)
• 2 muffin tins (12-count)

Serves
15 muffins

Ingredients

• 1 cup old-fashioned oats *
• ¾ cup plain yogurt, room temperature
• ¼ cup milk, room temperature **
• ⅓ cup coconut oil, melted ***
• ½ cup brown sugar
• 2 tablespoons maple syrup
• 1 large egg, room temperature
• 1 cup all-purpose flour
• ¼ cup cacao or cocoa powder ****
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup chocolate chips

US Customary | Metric

Instructions

1. In a small bowl combine the oats, yogurt, and milk. Set aside to hydrate for several minutes.
2. Preheat the oven to 400°F. Line two 12-count muffin tins with paper liners or spray with nonstick spray and set aside.
3. In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, and egg until combined. Stir in the oat mixture.
4. Add the flour, cacao or cocoa powder, baking powder, baking soda, and salt. Mix until just combined; do not overmix. Fold in the chocolate chips.
5. Spoon batter into muffin cups, filling about ¾ full. Bake for 15–18 minutes, or until a toothpick in the center comes out clean. Cool on a wire rack before storing.

Notes

*Old-fashioned oats hold their texture best and give a pleasant chew; quick oats will work but the texture will be softer.

**Any milk works; the recipe used coconut milk.

***Coconut oil keeps the muffins lighter; melted unsalted butter can be substituted if preferred.

****Cacao powder is less processed and more acidic than cocoa powder; either will work, though cacao can help the muffins rise a bit more with the leaveners.

Tips:

• Measure the yogurt easily by filling your measuring cup close to ¾ cup, then top up with milk until the total is 1 cup.
• Let the oats sit in the yogurt and milk for a few minutes before adding to the batter so they soften and blend in nicely.
• Sift flour and cacao/cocoa together to avoid lumps.
• Add a pinch of espresso powder or flaky sea salt to deepen the chocolate flavor.
• For a more uniform crumb and better rise, let the batter rest 10–15 minutes before baking.
• To get extra-tall muffin tops, start the oven at 425°F for 5 minutes, then reduce to 375°F for the remainder of the bake time.
• Stagger muffins in the tin (every other well) for improved airflow and rise.
• If muffins feel a bit firm the next day, microwave one for 10 seconds to soften the coconut oil and refresh the texture.

Make-Ahead: Mix the batter (without the chocolate chips), cover, and refrigerate overnight. Fold in chips and bake in the morning, adding 1–2 minutes to the bake time if the batter is cold.

Storage: Store muffins in an airtight container at room temperature up to 4 days, in the fridge up to 1 week, or frozen up to 2 months. Reheat frozen muffins wrapped in a damp paper towel for 30–45 seconds in the microwave.

Nutrition Facts

Chocolate Oatmeal Muffins Recipe

Amount Per Serving (1 muffin)

Calories 163 (Calories from Fat 63)

Fat 7g — 11%

Saturated Fat 5g — 31%

Cholesterol 14mg — 5%

Sodium 236mg — 10%

Carbohydrates 23g — 8%

Fiber 1g — 4%

Sugar 12g — 13%

Protein 3g — 6%

Vitamin A 35IU — 1%

Vitamin C 1mg — 1%

Calcium 52mg — 5%

Iron 1mg — 6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast

Cuisine: American

My Tips for Extra-Tall Muffins

For taller muffin tops, these small technique changes make a big difference:

• Rest the batter: Let the batter sit 10–15 minutes so the oats and flour hydrate and the leaveners begin to react. A slightly thicker, rested batter holds its shape and rises higher.
• Give them space: Bake muffins in a staggered pattern (every other well) to improve airflow and promote a stronger rise.
• Start hot: Begin baking at 425°F for 5 minutes, then reduce to 375°F for the remainder. That initial blast of heat creates a powerful oven spring and taller peaks.

How to Make Chocolate Oatmeal Muffins Step-by-Step

Prep: Bring yogurt, milk, and eggs to room temperature (15–30 minutes) so the melted coconut oil won’t seize. Preheat the oven to 400°F (or 425°F if using the high-rise trick). Line two 12-count muffin tins with liners or spray them. Melt coconut oil in short bursts in the microwave and let it cool slightly.

Mix the batter: In a small bowl combine 1 cup oats, ¾ cup yogurt, and ¼ cup milk and let sit. In a larger bowl whisk together ⅓ cup melted coconut oil, ½ cup brown sugar, 2 tablespoons maple syrup, and 1 large egg. Stir in the oat mixture.

Add the chocolate: Add 1 cup flour, ¼ cup cacao or cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt. Mix gently until combined, then fold in ½ cup chocolate chips. For an extra-high rise, let the batter rest 10–15 minutes.

Bake: Divide batter into the prepared cups, filling about ¾ full. Bake 15–18 minutes at 400°F (or start at 425°F and reduce to 375°F after 5 minutes for taller tops) until a toothpick comes out clean. Cool on a wire rack before storing.

How to Store, Freeze, and Reheat

Store muffins in an airtight container at room temperature for up to 4 days, in the refrigerator up to 1 week, or individually wrapped and frozen for up to 2 months. Reheat from frozen by wrapping a muffin in a damp paper towel and microwaving 30–45 seconds on high.

Note: This recipe uses more ingredients than some of our simpler posts, but it’s worth it for the flavor and texture. If you have the time and ingredients, these muffins are a delicious breakfast treat.