Description
Delicious and fluffy chocolate chip muffins that are perfect for breakfast or a snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups traditional rolled oats
- ½ cup white or brown sugar (packed)
- 1 cup buttermilk (at room temperature)
- ½ cup oil (I used sunflower)
- 1 egg (at room temperature)
- ½ teaspoon vanilla extract (optional)
- 1 cup semisweet chocolate chips
Instructions
- Turn on the oven at 350°F (180ºC).
- Line 12 muffin cups with paper liners, or butter and flour them if not using paper cups. Reserve.
- Sift 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, and 1 ½ teaspoons baking powder into a large bowl.
- Add 1 ½ cups traditional rolled oats and ½ cup white or brown sugar and stir to combine.
- In a medium bowl, mix 1 cup buttermilk, ½ cup oil, and 1 egg and stir to mix. Integrate everything well without beating.
- Add ½ teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir with a spatula or hand mixer until just combined. Don’t be tempted to beat it as it will result in tougher and less fluffy muffins.
- Fold in 1 cup semisweet chocolate chips.
- Fill the muffin tins or paper cups no more than ¾ full, dividing the mixture as evenly as possible.
- Bake for 20-25 minutes, or until a tester comes out dry.
- Let cool completely on a wire rack.
- Store muffins that are left in an airtight container in the refrigerator, and reheat briefly before eating. Or in the freezer for a month.
Notes
- For a lighter muffin, consider substituting the buttermilk with a mixture of milk and vinegar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg