Ingredients
- 120 grams quick-cooking or plain instant oats (see Tip)
- 133 grams all-purpose flour
- 160 grams packed dark brown sugar
- 1 tbs baking powder
- 1/2 tsp fine salt
- 1/4 tsp ground cardamom
- 300 grams whole milk
- 60 grams unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 120 grams chocolate chips
Directions
- Heat the oven to 200°C (190°C fan). Line 12 muffin cups with paper liners.
- Whisk the oats, flour, brown sugar, baking powder, salt and cardamom in a large bowl. Whisk the milk, butter and eggs in a medium bowl. Pour the wet ingredients into the dry and stir gently until no traces of flour remain. Gently stir in the chocolate chips until evenly distributed.
- Use the ⅓-cup measuring cup to scoop the batter into the muffin cups. They’ll be nearly full.
- Bake until browned around the edges and a toothpick inserted in the center of one comes out clean, 20 to 23 minutes.
- Cool in the muffin tin until room temperature. You can eat the muffins warm, but they’ll be a bit gummy before they cool. Muffins will keep at room temperature for up to 3 days and can be frozen for up to 3 months. Thaw completely before reheating in a toaster oven.
Notes
Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver.