Time 25 mins

Serving 12

• ¾ cup quick-cooking oats
• ½ cup all-purpose flour
• ¼ cup plus 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• ⅛ cup sour cream
• 1 large egg
• ¼ cup semi sweet chocolate chips

Step 1
Line muffin tins with paper liners or grease with butter. Adjust oven rack to middle position and preheat oven to 350°F.

Step 2
In a medium bowl, whisk together oats, flour, sugar, baking powder, and salt. Set aside.

Step 3
In a small bowl, whisk together milk, sour cream, and egg. Add to dry ingredients and stir until just combined. Stir in chocolate chips. Let batter stand 5 minutes for oats to absorb some liquid. Pour batter into muffin cups, filling 3/4 way. Bake until a cake tester inserted in the middle of a muffin comes out clean, about 12 minutes. Let cool completely before storing in an airtight container for up to 2 days.