Chocolate Chip Oat Muffins
Not only are these chocolate chip oat muffins moist, fluffy, and packed with chocolate chips, but they're also very easy to make. Perfect for an on-the-go snack or mid-day treat!
Servings: 16 muffins
Ingredients
- 1 1/2 cups quick-cooking oats
- 1 cup whole milk
- 1 cup (148g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup sour cream at room temperature
- 1/3 cup vegetable oil
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 Tbsp pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with cupcake liners. Combine the oats and milk in a large bowl and let rest at room temperature for at least 10 minutes.
- Meanwhile, combine the flour, baking powder, cinnamon, baking soda, and salt in a separate bowl.
- Whisk the sour cream, oil, and brown sugar into the bowl with the oat mixture until smooth.
- Whisk in the eggs, one at a time, until smooth. Whisk in the vanilla.
- Gently fold the dry ingredients into the wet ingredients, mixing only until just combined. Be careful not to overmix here! Fold in the chocolate chips.
- Divide the muffin batter between prepared muffin cups, filling each about 2/3-full. Sprinkle with additional oats and chocolate chips, if desired.
- Bake 5 minutes at 425°F, lower the temperature to 350°F and bake for an additional 18-22 minutes, or until the centers are set and spring back slightly when touched gently.
- Allow the muffins to cool completely in the pans before transferring to a wire rack. Store muffins in an airtight container in the refrigerator for up to 1 week.