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Chocolate Chip Oat Flour Muffins

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Ingredients
  

  • Oat flour (2 cups; use certified gluten-free if needed)
  • Baking powder (2 teaspoons)
  • Baking soda (1/2 teaspoon)
  • Kosher salt (1/2 teaspoon)
  • Cinnamon (optional, 1/2 teaspoon)
  • Large eggs (2)
  • Brown sugar (1/2 cup, packed)
  • Granulated sugar (1/4 cup)
  • Greek yogurt or sour cream (3/4 cup, plain)
  • Milk (1/2 cup; dairy or unsweetened almond/oat milk)
  • Vanilla extract (2 teaspoons)
  • Melted butter (3 tablespoons, cooled)
  • Neutral oil (3 tablespoons; canola, avocado, or light olive oil)
  • Mini or regular chocolate chips (3/4 to 1 cup)
  • Optional add-ins: chopped nuts, shredded coconut, or orange zest

Instructions
 

  • Prep the pan: Line a 12-cup muffin tin with paper liners or grease well.Preheat your oven to 375°F (190°C). A hotter oven helps the muffins rise tall.
  • Mix dry ingredients: In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon. Break up any clumps in the oat flour so it blends evenly.
  • Whisk wet ingredients: In a separate bowl, whisk eggs, brown sugar, and granulated sugar until smooth.Add yogurt, milk, vanilla, melted butter, and oil. Whisk until combined. Make sure the butter is cooled so it doesn’t scramble the eggs.
  • Combine gently: Pour the wet mixture into the dry ingredients.Stir with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing so the muffins stay tender.
  • Fold in chips: Stir in the chocolate chips (reserve a tablespoon for topping if you like).If using regular chips, a gentle chop helps distribute them better.
  • Fill the cups: Divide the batter evenly among the 12 cups. Fill almost to the top for taller domes. Sprinkle on the reserved chips for a bakery look.
  • Bake: Bake for 15–18 minutes, or until the tops are set and lightly golden.A toothpick should come out with a few moist crumbs (melted chocolate is fine).
  • Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. Oat flour muffins firm up as they cool, so give them a little time.
  • Serve: Enjoy warm for melty chocolate pockets, or at room temperature for a neatly set crumb