Oatmeal Chocolate Chip Mini Muffins

Aren't they cute?  And they are super tasty.  I love the nutty oatmeal paired with the chocolate.  These mini muffins are a wonderful breakfast treat I made for a meeting at work.  They are soft on the inside and a little crust on the outside, for a perfect muffin.  I like to think oatmeal is a good for you grain, so it cancels out the chocolate (don't you love that kind of logic?).  These were very easy to make and anytime I can whip up a tiny version of something that packs just as much flavor, I jump on it.

This recipe is from Chris at Sweet Mornings.  I love her blog because she seriously makes every morning more delicious. Donuts, muffins, yum!  I kinda want to be one of her kids--seriously they are lucky little people to get a fresh baked donut every morning.  The added yogurt to the batter helps give it the soft texture, but I imagine sour cream would work as a sub in a pinch. And a recipe that only has ingredients I always have on hand?  A definite win.



Oatmeal Chocolate Chip Mini Muffins

Ingredients

2/3 cup brown sugar
2 cups flour
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup mini chocolate chips
1 cup rolled oats
6 Tablespoons butter, melted and cooled
1 teaspoon vanilla
2 eggs
3/4 cup vanilla yogurt

Mix brown sugar, flour, baking powder, baking soda, mini chocolate chips and oats in a large bowl.

In a small bowl, whisk together butter, vanilla, eggs and yogurt.

Add butter mixture to flour mixture and mix until just incorporated.

Spoon batter into greased or lined mini muffin tins.  Note: I used a medium/Tablespoon sized cookie scoop to divide the batter evenly.

Bake at 400 degrees F for 10-12 minutes, until slightly golden on top.

Remove from oven and cool in pan for two minutes before moving to wire rack.

Makes 36 mini muffins.

Happy Baking,
The Cookie Princess

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