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.
- 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
Line muffin tins with paper liners or grease with butter. Adjust oven rack to middle position and preheat oven to 350°F.
In a medium bowl, whisk together oats, flour, sugar, baking powder, and salt. Set aside.
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.
12 cup mini muffin tin