These oatmeal chocolate chip muffins with pecans are delicious for breakfast and won't last long!
Ingredients
- ¼ cups quick cooking oats: 1 piece
- ¼ cups milk: 1 piece
- pecans: 1 cup (divided, chopped)
- packed brown sugar: 0.75 cup (divided)
- semisweet chocolate chips: 0.75 cup
- vegetable oil: 0.5 cup
- egg: 1 piece
- ¼ cups all-purpose flour: 1 piece
- baking powder: 4 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.
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Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.
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Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.
