Double Chocolate Chip Oatmeal Muffins Recipe

Name: Double Chocolate Chip Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cold Cooked Oatmeal; 1/2 cups Pastured Leaf Lard, Melted And Hot; 1/2 cups Unrefined Sugar; 1/2 cups Light Brown Sugar; 1 whole Large Egg, Room Temperature And Lightly Beaten; 1 cup Sour Cream, Room Temperature; 1/4 cups Milk, Room Temperature; 1 teaspoon Vanilla Extract; 1-3/4 cup Unbleached All-purpose Flour; 1/4 cups Unsweetened Cocoa; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 3/4 cubes Semi-Sweet Chocolate Chips

Servings: persons

1 cup Cold Cooked Oatmeal
1/2 cups Pastured Leaf Lard, Melted And Hot
1/2 cups Unrefined Sugar
1/2 cups Light Brown Sugar
1 whole Large Egg, Room Temperature And Lightly Beaten
1 cup Sour Cream, Room Temperature
1/4 cups Milk, Room Temperature
1 teaspoon Vanilla Extract
1-3/4 cup Unbleached All-purpose Flour
1/4 cups Unsweetened Cocoa
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
3/4 cubes Semi-Sweet Chocolate Chips

1
Preheat oven to 425u00b0F. Line a muffin pan with parchment liners; set aside.
2
In a large bowl, add oatmeal and stir with a wooden to to break up. Slowly pour in melted lard and stir until combined. Add both sugars and mix until smooth. Mix in egg and stir until incorporated, then add sour cream, milk, and vanilla extract and beat until smooth; set aside.
3
Add dry ingredients to a large bowl and stir to thoroughly mix. Add chocolate chips, stir to combine, then make a well in the center.
4
Add wet ingredients to dry ingredients and fold together just until flour is moistened. Evenly spoon batter into prepared muffin pan and bake for 5 minutes at 425u00b0F then lower heat to 350u00b0F and bake for 19 minutes or until a toothpick poked in center of a muffin comes out clean.
5
Allow muffins to cool in the pan 10 minutes then cool on a cooling rack.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Cold Cooked Oatmeal, 1/2 cups Pastured Leaf Lard, Melted And Hot, 1/2 cups Unrefined Sugar, 1/2 cups Light Brown Sugar, and more.

Yes, Double Chocolate Chip Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Chip Oatmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions