From the kitchen
Chocolate Chip Oat Milk Muffins
A classic morning treat with an ultra-soft crumb structure, thanks to oat milk's starch content helping bind the batter without any egg.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup Neutral Oil
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips
Method
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Whisk the flour, sugar, salt and baking powder together in a bowl.
- In a separate bowl, whisk the oat milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry, stir until just combined, then fold in the chocolate chips.
- Divide among muffin cups and bake for 18 to 20 minutes until golden and a tester comes out clean.
Kitchen note
Don't overmix once the wet and dry ingredients meet. Oat milk's starch is already doing binding work, and overworking the batter on top of that is what makes these turn dense instead of fluffy.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.