Chocolate Chip, Oatmeal & Pecan Muffins

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I have come up with a nice recipe for a muffin, instigated by an email from one of my Sisters.  She had made some Chocolate Chip and Oatmeal muffins in the past for one of her lovely granddaughters, who I rather suspect wanted them again.  

So that set me searching on the internet and I came up with a number of recipes there, from which I have cobbled together this recipe.

As with all muffins they are quite simple to make and the results are very pleasing, both to my eyes and my taste buds.  

I am sure the would be very acceptable to eat at any time, though many people might like to try them for breakfast.  Personally I like them with a nice cup of tea, Marks and Spencer’s Gold, of course.

Chocolate Chip, Oat and Pecan Muffins


  • 100g rolled oats
  • 125g dark chocolate chips
  • 100g chopped pecan nuts
  • 1 medium egg(US would be a large egg)
  • 295ml milk
  • 155g plain flour
  • 20g baking powder
  • 6g salt
  • 120 ml vegetable oil
  • 110g light brown muscovado sugar
  • 50g demerara sugar


  1. Mix the milk and the oats together and leave for about 15 minutes.
  2. Preheat the oven to 205C/185C Fan/400F.
  3. Mix the egg, oil, chocolate chips, muscovado sugar and 65 grams of pecan nuts into the milk and oat mixture.
  4. Mix the flour together with the baking powder and salt.
  5. Add that mixture to the wet mixture and stir until combined, without overmixing.
  6. Fill twelve muffin cups or cases with mixture, until about 2/3s full.
  7. Mix the remaining pecan nuts with the demerara sugar and sprinkle over the top of the muffins.
  8. Bake for 20 to 25 minutes, until a skewer comes out clean, when inserted into the middle (except that coating with melted chocolate will be fine).
  9. Remove from the oven and allow to cool on a wire rack.


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