👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
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2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). Ensure no lumps of brown sugar remain.
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3
In a separate medium bowl, whisk together the egg, buttermilk, melted butter, milk, and vanilla extract until well combined.
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4
Pour the wet ingredients into the dry ingredients. With a rubber spatula or wooden spoon, mix until just combined. Do not overmix; a few lumps are fine. Gently fold in the chocolate chips until evenly distributed.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds to three-quarters full.
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6
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 13-17 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
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7
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
For best results, use room temperature ingredients. Store cooled muffins in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage. You can substitute buttermilk with 1 cup regular milk + 1 tbsp lemon juice or vinegar, allowed to sit for 5-10 minutes.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
7g
Total Fat
15g
Saturated Fat
8g
Carbs
48g
Fiber
4g
Sugar
25g
Sodium
280mg
Cholesterol
45mg
