Fluffy, moist chocolate chip muffins are topped with a delicious streusel topping made with brown sugar, oats, and chopped pecans. The brown sugar streusel caramelizes on top of the muffins to create a rich, buttery, crunchy topping!
These muffins are made with oats in the batter and the streusel topping, providing a nice dose of healthy whole grains and wonderful texture. The combination of the fluffy oat muffin, melty chocolate chips, and the caramelized pecan streusel topping is insanely delicious in this recipe. Enjoy these muffins for breakfast with your morning coffee or as an on-the-go snack!
Table of Contents
- Ingredients You Need to Make This Recipe
- How to Make These Muffins
- Watch How to Make These Muffins!
- Variations of This Recipe
- Make-Ahead and Storing Instructions
- A Few Notes for Making These Muffins
- Recommended Tools for This Recipe
- Check Out These Other Irresistibly Sweet Breakfast Recipes Before You Go!
- 📖 Recipe
Ingredients You Need to Make This Recipe
Streusel Topping
- ¾ cup brown sugar
- ¼ cup unsalted butter melted
- ¼ cup all-purpose flour
- ¼ cup old fashioned rolled oats
- 1 cup chopped pecans
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
Muffins
- All-purpose flour. I recommend good-quality all-purpose flour such as Bob's Red Mill or King Arthur. The high protein content helps the muffins bake up tender and fluffy. This recipe calls for two cups. Be sure to spoon the flour into your measuring cup and level off the top with a knife.
- Old-fashioned rolled oats. This recipe calls for one cup of old-fashioned rolled oats. Do not use quick-cooking oats as I have not tested the recipe with any other variety of oats.
- Granulated sugar. This recipe calls for one cup of granulated sugar for the muffin batter.
- Baking powder. This is a leavening agent used to help the muffins rise. Be sure your baking powder is no more than six months old. Old baking powder can result in dense baked goods.
- Baking soda. This is a leavening agent used to help the muffins rise. Be sure your baking soda is no more than six months old. Old baking soda can result in dense baked goods.
- Salt. A small amount of salt added to sweet baked goods brings out the flavor of the other ingredients.
- Semi-sweet chocolate chips. This recipe calls for one cup of chocolate chips. Milk or dark chocolate chips would also work in these muffins.
- Milk. You can use ¾ cup of any milk you prefer. I used unsweetened almond milk. Whole milk also works.
- Vegetable oil. This recipe calls for ½ cup of vegetable oil. Using oil in the batter helps the muffins stay moist.
- Large eggs. This recipe calls for two room-temperature large eggs. Do not use medium eggs as this could affect the moisture content in the batter and ruin the muffin texture.
- Vanilla extract. I recommend using a good-quality vanilla extract for these muffins to get the best flavor. This brand is one of my favorites.
How to Make These Muffins
- To a medium mixing bowl, add brown sugar, melted butter, flour, oats, pecans, salt, and cinnamon. Use a fork to mix the crumble ingredients together until combined and set aside.
- Preheat your oven to 375 degrees Fahrenheit (191 °C). Line a muffin pan with baking cups, spray the cups with baking spray, and set the pan aside.
- To a large mixing bowl, add flour, oats, sugar, baking powder, baking soda, and salt. Whisk ingredients until combined.
- To a separate medium mixing bowl add milk, oil, eggs, and vanilla extract. Whisk ingredients together to combine. Pour the egg mixture into the bowl with the flour mixture and use a rubber spatula to combine the ingredients until no more dry flour is visible. Fold in chocolate chips with the rubber spatula.
- Using a spoon or cookie scoop, spoon batter into the prepared muffin pan filling cups about ¾ of the way full. Top each muffin cup with about two tablespoons of streusel topping.
- Bake muffins in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow muffins to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.
- Serve muffins room temperature or slightly warm. Enjoy!
Watch How to Make These Muffins!
Variations of This Recipe
These muffins can be made with a variety of different mix-ins! Try a batch with some of these delicious additions:
- Blueberries
- Chopped strawberries
- Cranberries
- White chocolate chips
- Chopped walnuts
Make-Ahead and Storing Instructions
You can prepare the streusel topping and batter for these muffins a day ahead of time and store them in airtight containers in the refrigerator until ready to bake.
Leftover muffins can be stored in a zip-top bag at room temperature for up to five days.
A Few Notes for Making These Muffins
- Make the streusel topping first! Because we use melted butter in the streusel topping, making it first and allowing it to sit while the muffin batter is prepared gives it time to reach a more crumbly texture.
- Measure flour correctly. Be sure to fluff the flour with a fork in the bag or container, use a spoon to add it to the measuring cup, then level off the top with a knife. Improperly measuring flour can ruin the texture of baked goods.
- Do not overmix muffin batter. Mix the batter with a rubber spatula or wooden spoon just until no more dry flour is visible. Do not use a stand mixer or hand mixer. Overmixing can result in a dense muffin, and no one wants a hockey puck muffin - trust me!
- Allow the muffins to cool completely. If you've ever broken open a muffin straight for the oven and discovered a gummy mess, it is because you did not allow them to cool completely. The muffins continue to cook while cooling, and will be nice and fluffy once completely cooled!
Recommended Tools for This Recipe
Check Out These Other Irresistibly Sweet Breakfast Recipes Before You Go!
Apple Cinnamon Rolls with Chai Cream Cheese Frosting
📖 Recipe
Chocolate Chip Oat Muffins with Pecan Streusel Topping
Fluffy, moist chocolate chip muffins are topped with a delicious streusel topping made with brown sugar, oats, and chopped pecans. The brown sugar streusel caramelizes on top of the muffins to create a rich, buttery, crunchy topping!
Equipment
Ingredients
Streusel Topping
- ¾ cup brown sugar
- ¼ cup unsalted butter - melted
- ¼ cup all-purpose flour
- ¼ cup old fashioned rolled oats
- 1 cup chopped pecans
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
Muffins
- 1 ½ cups all purpose flour - spooned and leveled
- ½ cup old-fashioned rolled oats - not quick-cooking oats
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup milk - whole milk or dairy-free such as almond milk
- ⅓ cup vegetable oil
- 2 large eggs - room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- To a medium mixing bowl, add brown sugar, melted butter, flour, oats, pecans, salt, and cinnamon. Use a fork to mix the crumble ingredients together until combined and set aside.
- Preheat your oven to 375 degrees Fahrenheit (191 °C). Line a muffin pan with baking cups, spray the cups with baking spray, and set the pan aside.
- To a large mixing bowl, add flour, oats, sugar, baking powder, baking soda, and salt. Whisk ingredients until combined.
- To a separate medium mixing bowl add milk, oil, eggs, and vanilla extract. Whisk ingredients together to combine. Pour the egg mixture into the bowl with the flour mixture and use a rubber spatula to combine the ingredients until no more dry flour is visible. Fold in chocolate chips with the rubber spatula.
- Using a spoon or cookie scoop, spoon batter into the prepared muffin pan filling cups about ¾ of the way full. Top each muffin cup with about two tablespoons of streusel topping.
- Bake muffins in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow muffins to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.
- Serve muffins room temperature or slightly warm. Enjoy!
Notes
- Leftover muffins can be stored in a zip-top bag at room temperature for up to five days.
- See blog post for other important tips and suggestions.
Nutrition
Serving: 1Muffin | Calories: 260kcal | Carbohydrates: 31.8g | Protein: 3.9g | Fat: 13.5g | Saturated Fat: 4.3g | Cholesterol: 37mg | Sodium: 173mg | Potassium: 116mg | Fiber: 1.6g | Sugar: 13.5g | Calcium: 53mg | Iron: 1mg
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Sasen
Slight error in the instructions: For the batter, cinnamon is in the ingredients but not the recipe card’s instructions. I whisked it in with the dry ingredients.
Other than that, the recipe is really really good! And pretty easy to make, considering how delicious they are. The streusel is so great at emphasizing the “cookie” nature of the muffins. Very crunchy and satisfying.
I wanted to use half butterscotch morsels / half chopped chocolate for the chips but worried it would be too sweet, so I decreased the brown sugar in the streusel topping to 1/2 cup instead of 3/4 and that was perfect. Also I was out of eggs but I had flax seeds so I used the vegan flax eggs trick and it worked wonderfully; also increased the baking powder by 1/4 since I don’t think flax leavens as effectively. Will have to make these again for sure!
Ashley Boyd
Thank you for the call out and I am happy to hear you enjoyed the muffins!
J Heavner
Great easy to follow recipe! These muffins are great!
Ashley Boyd
I'm so happy you enjoyed the recipe! Thank you for trying the muffins!