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–+ servings

Chocolate Chip Oatmeal Muffins

Ania
These Chocolate Chip Oatmeal Muffins are soft, fluffy, and full of hearty oats and gooey chocolate in each bite! They make for the perfect breakfast or snack.
5 from 1 vote

Ingredients
 
 

  • 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

Instructions
 

  • 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.
    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
  • In a large bowl add eggs, milk, vanilla, brown sugar, oil, and sour cream. Whisk until combined.
    1/2 cup milk, 3/4 cups full-fat sour cream, 2/3 cups oil, 3/4 cups light brown sugar*, 2 eggs, 1 tbsp vanilla
  • 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!
    3/4 cups mini chocolate chips
  • 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!

Notes

Light brown sugar - Instead of using the full 3/4 cups light brown sugar, you can substitute with 1/2 cup white sugar and 1/4 cup light brown sugar.