Yet another muffin of the breakfast sort! But who doesn’t like something sweet in the morning, really? Oatmeal is something that is extremely underrated, even though there’s so much you can do with it! Seriously. Plain oatmeal, oatmeal mugcakes, oatmeal muffins, oatmeal cookies, you can make a recipe healthier by subbing all purpose flour for oat flour (pulverized oats), they’re the base for granola…seriously, so much. But these of course aren’t healthy. They are oats in the most wonderful of things: warm, soft, and chewy muffins. soooo…
- 2 cups rolled oats (not quick cooking, although it isn’t the end of the world if you do use quick cooking. They will just be a little bit dryer)
- 1/2 cup heavy cream
- 1 cup milk
- 1 tbs baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 large eggs, beaten
- 1/2 cup firmly packed light brown sugar
- 1/2 cup/1 stick unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup chocolate chips
Preheat oven to 400 F. Grease a 12 cup muffin tin. You might need to grease more in the end if you have an excess amount of batter.
In a medium size bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix the dry ingredients. Make a well in the center (basically a huge hole that dips down into the middle of the mixture). Stir in the liquid ingredients, oatmeal mixture, and chocolate chips until just combined. Be careful not to overmix! The batter can be a little lumpy. Fill each muffin cup about 3/4 full. Bake for 16-18 minutes until lightly golden or a toothpick inserted into the middle comes out with moist crumbs attached.