Chocolate Chip Oatmeal Mini Muffins Recipe

Carrie Vasios Mullins

When I sat down to write about these mini muffins, I couldn't decide whether to describe them as hearty or light. I'm aware that these two descriptors are diametrically opposed, so by default the muffins must be one or the other. Hearty or light. Light or hearty? Why can't I choose?

I think it's because the little one-biters are pretty light in texture as muffins go. There isn't any butter in the recipe, which lightens things up considerably (I find too much butter or oil is one key part in the downfall of heavy, dense muffins). Instead, I use a combination of milk and sour cream, which results in muffins that aren't dense or greasy at all.

But to keep them from floating away, I added quick cooking oats at about a 1:1 ratio with white flour. The oats add texture and a light nutty flavor. (Texture + nutty flavor signals hearty in my book. See my problem?) Oats also impart some nutritional points, which isn't a bad thing at breakfast. Still, I couldn't help but add some chocolate chips, which make these little guys just sweet and chocolatey enough to be enjoyable. In fact, feels like the perfect holiday-hangover breakfast.

Recipe Details

Chocolate Chip Oatmeal Mini Muffins Recipe

Active 10 mins
Total 25 mins
Serves 12 servings


  • 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 large egg

  • 1/4 cup semi sweet chocolate chips


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

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

  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.

Special equipment

12 cup mini muffin tin

Nutrition Facts (per serving)
92 Calories
3g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 92
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 6%
Cholesterol 18mg 6%
Sodium 117mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 0%
Calcium 55mg 4%
Iron 1mg 4%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)