Cooked - Chocolate Chip Oatmeal Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chocolate Chip Oatmeal Muffins

12.0

½ cup milk (dairy or dairy-free milk works)

¾ cups full-fat sour cream (room temperature)

⅔ cups oil

¾ cups light brown sugar* (or dark brown sugar)

2 eggs (room temperature)

1 tbsp vanilla

1 tsp cinnamon

1 ½ cups rolled oats

1 ¾ cups all-purpose flour

1 tbsp cornstarch

1 tsp baking soda

1 ½ tsp baking powder

¼ tsp salt

¾ cups mini chocolate chips

Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
In a medium-sized bowl, add in flour, oats, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
In a large bowl add eggs, milk, vanilla, brown sugar, oil, and sour cream. Whisk until combined.
Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
Mix in the mini chocolate chips until just combined. Do not over-mix!
Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra mini chocolate chips on top (optional).
Bake the muffins at 425℉/218℃ for 5 minutes and then 375°F for 14-18 minutes. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 72 weeks ago

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