Oatmeal muffins, studded with chocolate chips, that will please even the pickiest of palates? Yes, please! Add some yogurt, a dash of cinnamon, and just enough brown sugar to make these taste like an indulgence rather than an obligatory healthy snack, and you have a dynamite snack that you can whip up in no time.
Muffins are one of my favorite things to bake. The variations are endless, and you can eat them for breakfast, lunch, a snack, or dessert. Plus they’re really easy, portable, and will make you feel like an all-star for having a healthy-ish homemade treat to curb your cravings.
And when I say you can make them in no time, it’s not that big of an exaggeration. I got home from work one hot and sticky afternoon last week with two hangry kids in tow. Instead of going the usual processed-cracker snack route, I decided that we were going to make these muffins. WIth the promise of mixing the batter, the kids got on board, and we had these fresh from the oven before they could remember how “starving” they were. And then we had yummy muffins to eat for breakfast for the rest of the week. What a weekday victory!
- 1 ⅓ cup all-purpose flour
- ⅔ cup old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter (1 stick), at room temperature
- ¾ cup brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 1 cup plain yogurt
- 1 cup chocolate chips
- Preheat the oven to 350°F and grease a muffin pan (or line it with cupcake liners).
- In a mixing bowl, mix together the flour, oats, baking soda, salt, and cinnamon.
- In a large bowl with a handheld mixer on medium speed, cream together the butter and brown sugar for 2 minutes, until light and creamy.
- Add the egg and vanilla and beat for another minute.
- Pour half of the dry ingredients into the wet ingredients and mix on low speed until just combined. Repeat with the yogurt, then the rest of the dry ingredients, being careful not to overmix. Stir in the chocolate chips by hand.
- Fill the muffin pan ¾ of the way full. Bake the muffins for 18 minutes, or until a tester inserted into the center comes out clean. Allow the muffins to cool in the pans for a few minutes before removing. Serve warm or at room temperature.