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Wake and Bake

Chocolate Chip Oatmeal Mini Muffins

Chocolate Chip Oatmeal Mini Muffins

[Photograph: Carrie Vasios Mullins]

These chocolatey mini muffins are tender thanks to sour cream and hearty thanks to oats.

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Chocolate Chip Oatmeal Mini Muffins

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About This Recipe

Yield:makes one dozen mini muffins
Active time:10 minutes
Total time:25 minutes
Special equipment:12 cup mini muffin tin
This recipe appears in: Wake and Bake: Chocolate Chip Oatmeal Mini Muffins
Rated:

Ingredients

  • 3/4 cup quick cooking oats
  • 1/2 cup all purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/8 cup sour cream
  • 1 egg`
  • 1/4 cup semi sweet chocolate chips

Procedures

  1. 1

    Line muffin tins with paper liners or grease with butter. Adjust oven rack to middle position and preheat oven to 350°F.

  2. 2

    In a medium bowl, whisk together oats, flour, sugar, baking powder, and salt. Set aside.

  3. 3

    In a small bowl, whisk together milk, sour cream, and egg. Add to dry ingredients and stir until just combined. Stir in chocolate chips. Let batter stand 5 minutes for oats to absorb some liquid. Pour batter into muffin cups, filling 3/4 way. Bake until a cake tester inserted in the middle of a muffin comes out clean, about 12 minutes. Let cool completely before storing in an airtight container for up to 2 days.

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