Serious Eats’ Chocolate Chip Oatmeal Muffins

We were so fortunate to get teaching jobs right after moving to southern Oregon but with the new jobs we have less time to make breakfast in the mornings, especially since I’m NOT a morning person. These people who can get up a the crack of dawn and run a few miles BEFORE work blow my mind…I wish!!! So, I love a muffin recipe because it provides you with a week’s worth of easy grab-and-go breakfasts.

Chocolate Chip Oatmeal Muffins ©EverydayCookingAdventures2016-2

The original recipe from Serious Eats was for mini-muffins so I had to test out increasing the ingredients to make full-size muffins for both of us for a week. We usually like a couple each per morning. The oats added a nice light crunch texture to each bite and while they weren’t sweet on their own, the chocolate chips helped give just enough sweetness to not make them plain. My only tip would be to just spray the muffin tins with cooking spray because some of the larger muffin tops stuck a bit to the paper cup liners. All in all, this was a fast, tasty, and easy way to fill us up all work week long.

Chocolate Chip Oatmeal Muffins ©EverydayCookingAdventures2016

Chocolate Chip Oatmeal Muffins

Recipe By: Carrie Vasios Mullins, Editor of Serious Eats: Sweets

Hands-On Time: 10 minutes
Total Time: 30 minutes

Makes: About 20 muffins

Ingredients:

  • 2 1/4 cup quick cooking oats
  • 1 1/2 cup all purpose flour
  • 3/4 cup plus 3 tablespoons sugar
  • 4 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cup milk
  • 1/4 cup sour cream
  • 3 eggs
  • 1 1/4 cups semi sweet chocolate chips

Directions

  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.
  4. 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 15 minutes. Let cool completely before storing in an airtight container for up to 2 days.
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