These Oatmeal Chocolate Chip Muffins with Streusel Topping and a Maple Glaze are to die for! Once you make these moist muffins with a fantastic Oat Streusel and drizzled with a Maple Brown Sugar Glaze, you’ll never look at a Chocolate Chip Muffin the same again. Chocolate Chip Oatmeal Muffins are a dessert or treat that everyone can enjoy and fall in love with.
This muffin recipe is a multi-layered recipe with oats that need time to soak, so make them when you have some extra time. They are so worth it!
Oatmeal Chocolate Chip Muffins with Streusel Topping
Today we’re taking an everyday Chocolate Chip Muffin recipe and giving it a glam makeover. When you finish making these amazing muffins, you’ll be more than ready to sink your teeth into them.
Chocolate Chip Oatmeal Muffins will satisfy the chocolate lovers as well as the coffee cake lovers. Enjoy them for breakfast, brunch, or for dessert.
You don’t really need a reason to make muffins, you can make them just because. We have some other awesome muffin recipes you’re bound to love, check out the Cinnamon Apple Muffins and the Banana Chocolate Chip Muffins.
How to Make Oatmeal Chocolate Chip Muffins with Streusel Topping and Maple Glaze
• Gather everything you will need for the muffins.
• In a small bowl, mix flour, baking powder, baking soda, and salt together and set aside.
• In another bowl mix oats, sour cream, oil, maple syrup, brown sugar, white sugar, eggs, and espresso powder together until well combined.
After mixing the wet ingredients, add the flour mixture from the first bowl to the wet mixture in the second bowl. Mix just until fully incorporated.
• Fold in the chocolate chips until evenly distributed. Don’t over mix.
• Cover the mixing bowl with plastic and place batter in the fridge to rest overnight.
• When ready to bake, place cupcake liners in a muffin pan and preheat the oven to 425°F.
• Now, make the streusel by mixing oat flour, all purpose flour, white sugar, brown sugar, and salt together in a mixing bowl. Add in softened butter.
• Mix to combine until until the mixture is coarse and resembles small pebbles, and set aside.
• Make the delicious maple glaze by mixing powdered sugar, heavy cream, and maple syrup. Set aside (or make it while the muffins are cooling).
• Spoon or pour batter equally into the lined muffin pan.
• Sprinkle 2-3 tablespoons of streusel over each muffin.
• Place the muffin pan in the oven and bake for 10 minutes.
• Without opening the oven, reduce the temperature to 350°F and bake for an additional 8 minutes. This is what gives the muffins the nice bakery style dome shape on the top.
• Use a toothpick to test the center of a muffin to see if the muffins are done baking or not. They are done once it comes out clean or with just a few crumbs.
• Remove each muffin from the pan and place on a cooling rack.
• Drizzle the maple glaze over each muffin, serve warm and enjoy.
What is the Secret to Moist Muffins?
• To make the best moist Chocolate Chip Oatmeal Muffins, the secret is the oil. Oil is what makes your Chocolate Chip Muffins nice and moist.
• Also make sure not to over mix or over bake your muffins. These 2 things are also very important to ensure you don’t end up with dry muffins.
• Using sour cream also brings nice moisture into to the muffin mix.
Are Oatmeal Chocolate Chip Muffins Healthy?
Well, these decadent chocolate chip muffins aren’t going to be listed as healthy, but they sure are delicious! The sugar content alone on these guys would keep them out of the healthy category. But eat them in moderation and you will be just fine!
Oatmeal Chocolate Chip Muffin Tips and Variations
- Like your muffins less sweet? Reduce the white sugar by half in the batter or just omit it altogether. You can also omit the streusel and glaze if necessary.
- Swap the sour cream for greek yogurt with whole milk.
- I don’t recommend adding more than a ½ cup of chocolate chips, otherwise you won’t be able to enjoy the other flavors from the streusel, glaze, oats or maple flavors, because it will be so overwhelming.
- If you have the time, chill the batter overnight to give the flavors time to develop and allow the oats to become fully hydrated in the mixture. This helps keep these muffins moist and soft.
- You can bake the muffins right from the fridge, no need to let the batter sit out to become room temperature.
- If you want that signature baking style dome on your homemade muffins, bake them at high heat first for 10 minutes which will cause them to rise quickly and give you that visual element you’re looking for.
- Make sure you use fresh baking soda and baking powder to get the most out of your rise.
- When making the streusel, if you don’t have oat flour, you can replace it with an extra ¼ cup of all purpose flour.
Storing the Muffins
• These homemade muffins are best enjoyed when they’re fresh, on the same day that you make them. However, if you have leftovers, you can store them in an airtight container on the counter for a few days.
• Muffins can dry out rather quickly, so keep that in mind.
• You can freeze these if desired. Place in a freezer safe container and freeze for up to 2-3 months. Let them thaw on the counter at room temperature for 4 hours before serving them. To reheat, follow instructions below.
• To Rewarm: Rewarm your Chocolate Oat Muffins in the oven at 350°F for 5-6 minutes. Or use an air fryer (refer to manual for temp. and time).
More Easy Muffin Recipes You Might Like
Homemade Chocolate Chip Oatmeal Muffins with Oat Streusel and Maple Brown Sugar Glaze will have you reaching for seconds after the first bite. These muffins are drool-worthy and so simple to make. Add them to your meal prep menu plan today! You’ll never want to make plain old Muffins again after enjoying these jazzed up ones!
If you make this delicious muffin recipe, let me know. You can leave a comment with a star rating below. I would love to know how you liked them!
Oatmeal Chocolate Chip Muffins with Streusel Topping
- 12-cup Muffin Pan
- 2 Mixing Bowls
For the Muffins
- 1 ½ cups All Purpose Flour
- 1 cup Old-Fashioned Rolled Oats
- 1 cup Sour Cream
- ½ cup Oil
- ⅓ cup Pure Maple Syrup
- ½ cup Brown Sugar, packed
- ½ cup White Sugar
- 2 large Eggs
- 1 teaspoon Espresso Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Sea Salt
- ½ teaspoon Baking Soda
- ½ cups Chocolate Chips
For the Streusel Topping
- ½ cup All Purpose Flour
- ¾ cup Brown Sugar, packed
- ¼ cup Oat Flour* or AP flour
- ¼ cup White Sugar
- 5 Tablespoons Unsalted Butter, softened
- ½ teaspoon Salt
For the Glaze
- 1 cup Powdered Sugar
- 2 Tablespoons Heavy Cream
- 2 Tablespoons Pure Maple Syrup
Make the Muffin Batter
- In a mixing bowl mix flour, baking powder, baking soda, and salt together and set aside.
- In another larger bowl, mix oats, sour cream, oil, maple syrup, brown sugar, white sugar, eggs, and espresso powder together until well combined.
- Add flour mixture to wet mixture and stir just until fully incorporated.
- Fold in chocolate chips until evenly distributed.
- Cover and place batter in the fridge to rest 5 hours or overnight.
Bake the Muffins
- When ready to bake, place cupcake liners in a 12-cup muffin pan and preheat the oven to 425°F.
- Make the streusel by mixing oat flour*, all purpose flour, white sugar, brown sugar, and salt. Add in softened butter and combine until the mixture is coarse and resembles small pebbles. Set aside.
- Spoon batter into the muffin pan equally to make 12 muffins.
- Sprinkle 2-3 tablespoons of streusel over each muffin.
- Place the muffin pan in the oven and bake for 10 minutes.
- Without opening the oven, reduce the temperature to 350°F and bake for an additional 8 minutes.
- Test the center of a muffin with a toothpick. They are done once it comes out clean or with a few crumbs.
- Carefully remove each muffin and place on a cooling rack.
Make the Maple Glaze
- Make the maple glaze by mixing together powdered sugar, heavy cream, and maple syrup.
- Drizzle maple glaze over each muffin and serve them warm.
- If you like your muffins less sweet, you can reduce the white sugar in the batter by half, or eliminate it altogether. You can also skip the streusel and/or the glaze.
- *If you do not have oat flour for the streusel, simply replace it with an extra ¼ cup of regular all purpose flour.
- You may use whole milk greek yogurt instead of sour cream.
- I recommend keeping the chocolate chips at ½ cup. Otherwise they can overpower the maple and oat flavors.
- Chilling the batter overnight gives the flavors time to develop and allows the oats to become fully hydrated. This helps make these muffins soft and moist.
- These muffins can be baked directly from the fridge, no need to bring them to room temperature first.
- Baking at high heat for the first ten minutes causes them to rise quickly which helps give these muffins that signature bakery-style dome.
- Be sure to use fresh baking soda and baking powder to get the maximum rise.
- Best if eaten the same day, however they can be kept in an airtight container for a day or two.
- To reheat these muffins, bake at 350°F for 5 minutes.