Chocolate Chip Oatmeal Muffins

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 31 minutes

Składniki

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

Wskazówki

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!

Wartości Odżywcze

• Wielkość Porcji: 1 muffin
• Kalorie: 346 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 12 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 30 mg
• Sód: 171 mg
• Węglowodany Całkowite: 44 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 21 g
• Białko: 5 g