Loaded with chocolate chips and oats, topped with a crumbly oat streusel, then drizzled with the most addictive maple brown sugar glaze, these Chocolate Chip Oatmeal Muffins are sure to please even the pickiest of eaters.
Mix flour, baking powder, baking soda, and salt together and set aside.
Mix oats, sour cream, oil, granulated sugar, brown sugar, maple syrup, eggs, and espresso powder together until well combined.
Add flour mixture to wet mixture just until fully incorporated.
Fold in chocolate chips until evenly distributed.
Cover and place batter in the fridge to rest overnight.
When ready to bake, place cupcake liners in a 12-tin muffin pan and preheat the oven to 425°F.
For the streusel:
Make the streusel by mixing brown sugar, flour, granulated sugar, oat flour, and salt in a medium-sized bowl. Add in the softened butter and stir to combine until the mixture is coarse and resembles small pebbles. Set aside.
Evenly divide batter into the muffin pan sections.
Sprinkle 2-3 tablespoons of streusel over each muffin, use it all.
Place the muffin pan in the oven and bake for 10 minutes. After the 10 minutes are up, without opening the oven, reduce the temperature to 350°F and bake for an additional 8 minutes.
For the glaze:
While the muffins bake, make the maple glaze by mixing powdered sugar, heavy cream, and maple syrup. Set aside.
Test the center of a muffin with a toothpick. They are done once it comes out clean or with a few crumbs.
Remove each muffin and place them on a cooling rack. Drizzle maple glaze over each muffin and serve warm.
Notes
There are many ingredient substitutions, see my notes above on that.
This makes a large batch to feed a crowd or freeze for later.
Bake the muffins are high heat for 10 minutes then lower the heat to make a bakery-style beautifully domed muffin.
These are can be frozen, see my tips above for that.
Use whatever chocolate chips you like.
Be sure to use fresh baking soda and baking powder to get the maximum rise.