Groll Family Recipies
Chocolate Chip Oatmeal Muffins
12 servings
분량15 minutes
활동 시간31 minutes
총 시간재료
1/2 cup milk (dairy or dairy-free milk works)
3/4 cups full-fat sour cream (room temperature)
2/3 cups oil
3/4 cups light brown sugar* (or dark brown sugar)
2 eggs (room temperature)
1 tbsp vanilla
1 tsp cinnamon
1 1/2 cups rolled oats
1 3/4 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cups mini chocolate chips
방향
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!
영양 정보
1회 제공량
1 muffin
칼로리
346 kcal
지방 전체
17 g
포화 지방
3 g
불포화 지방
12 g
트랜스 지방
0.1 g
콜레스테롤
30 mg
나트륨
171 mg
탄수화물 전체
44 g
식이섬유
2 g
총 당류
21 g
단백질
5 g
12 servings
분량15 minutes
활동 시간31 minutes
총 시간