Oats and chocolate chips confetti muffins for a holiday brunch or for gift-giving

Oats and chocolate chips confetti muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 1 cup all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 2 eggs
  • 1/2 cup dark brown sugar lightly packed
  • 3/4 cup evaporated milk undiluted
  • 1/4 cup melted butter
  • 4 tablespoons honey
  • 1 and 3/4 cups rolled oats (see notes after the recipe)
  • 1/3 cup dark chocolate morsels
  • 1/4 cup sprinkles


  • Preheat the oven to 375F.
  • Line a 12-hole medium muffin pan with paper liners.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a large mixing bowl, mix together the eggs and sugar until smooth. Add the milk, melted butter and honey. Stir until combined.
  • Add the oats and flour mixture to the wet ingredients. Stir just until moistened, about 12 turns. These aren’t cupcakes so don’t overmix — overmixing muffin batter makes the muffins tough.
  • Stir in the chocolate morsels and sprinkles.
  • Fill the holes of the muffin pan with the batter, about 3/4 full.
  • Bake at 375F for 15 to 20 minutes or until a skewer inserted at the center comes out clean.
    Oats and chocolate chips confetti muffins for a holiday brunch or for gift-giving
  • Cool in the pans for about five minutes then tilt to cool some more. The muffins are best served warm but room temperature is okay too.


I don’t know if instant oats will work. If you like giving homebaked goodies for your holiday gifts, these are perfect — a break from the all too usual cookies and brownies. These muffins stay good without refrigeration for two days.