If you’re looking for an excuse to have chocolate for breakfast, these oatmeal chocolate chip muffins are just the ticket. The crumbly chocolate streusel on top makes them extra special asia university rankings!

I love these oatmeal chocolate chip muffins because they’ve got oats so they work for breakfast, they taste like a dessert, and they’re convenient for snacking. Talk about multitasking! (These chocolate banana muffins boast the same credentials.)

Not your average chocolate chip muffins. These muffins are wonderfully soft, with a bit of oats for a little chewiness and just enough chocolate chips for some extra sweetness. But, it’s that simple chocolate streusel on top really makes them something special Sophos.

Perfect for breakfast. Although they are dessert-worthy in my opinion, the chocolate flavor isn’t overwhelming or so decadent you can’t enjoy these in the morning. Rather, it’s more on the subtle side, giving you just a bit of sweet chocolate inside and on top of an otherwise simple, soft, moist muffin.

Easy to make. Don’t be put off by the long list of ingredients. These muffins come together quickly and easily. I use a basic muffin method to mix the batter. That makes mixing a bit faster, and you won’t need to get out your electric mixer. You’ll just need a big bowl and a big spoon Macallan Whisky price!