Creamy-Oat Muffins with Chocolate Chips

Muffins are so easy, quick and tasty, oh and they’re so varied too. There must be hundreds, maybe thousands of possible flavour combinations. Here’s one typical tasty offering that you can bake and have on a plate with your coffee in less than an hour.

Makes: 12 muffins

Time: 50 – 55 minutes + cooling

Level: Easy

Equipment: A 12 hole muffin or cupcake tray (Electric mixers not required, just a good old wooden spoon plus bowls.)

Credits: The original recipe was in an excellent little book by Susan Reimer: “Muffins – Fast and Fantastic


  • 60g (2oz) oats
  • 260ml (9fl oz) milk or cream & milk*
  • 225g (8oz) plain flour **
  • ½ tsp xanthan gum powder (**only if using gluten free flour)
  • 3 tsp baking powder
  • ½ tsp salt
  • 85g (3oz) chocolate chips
  • 1 egg, lightly beaten
  • 100g  (3½oz)  soft light brown sugar
  • 1 tsp vanilla extract
  • 50g (2oz) vegetable oil***
  • 50ml (2fl oz) butter, melted***

* Originally this recipe just required milk, but replacing up to half with cream makes for an even lovelier rich and tasty muffin.

** This is one of those recipes that can easily be made gluten free, simply by using gluten free flour (Doves Farm is good) and a small amount of xanthan gum powder. It may even be OK without the xanthan, but I’ve not tried that.

*** You could use all oil or all butter, but this is a good combination: the oil for a moist bake, the butter for flavour. 


1. Prepare the tin, either by brushing it with oil or melted butter, or simply insert 12 paper cupcake holders. Turn the oven on to heat up to 200C/Fan 180C/400F/Gas 6.

2. In a medium bowl combine the oats with the milk/cream. Leave aside for at least 15 minutes to soak.

3. Sift the following into a large bowl: flour, xanthan powder (if using), baking powder and salt. Stir in the chocolate chips.

4. Either in another bowl, or directly into the creamy oat mixture, add in the following: beaten egg, sugar, vanilla extract and oil/butter. Stir to mix well.

5. Pour the wet mixture into the dry. Mix quickly but gently, only until combined with no dry flour showing. Don’t worry if it’s a bit lumpy, the main thing here is not to overmix.

6. With a spoon or ice cream scoop, fill the muffin cases (or holes) about three-quarters full. Bake for 20 – 25 minutes, until the tops are a nice light brown colour and they feel reasonably firm.

7. Leave in the tin for a few minutes then remove to cool fully on a wire rack.