For most people, the biggest meal of the day is dinner but I only eat a “real” dinner if I go out to eat. Typically, I eat very little around dinner time because my biggest meal of the day has always been breakfast. Unfortunately I do have those days where I don’t really have time to make myself a big breakfast so I end up grabbing a muffin instead.

This is a breakfast muffin recipe for the people who are on the go, hate cleaning up after baking (you only need one mixing bowl for this!), and have to have a little bit of chocolate in the morning.

For a dozen:

• 2 large eggs
• 2/3 c. light brown sugar
• 1/2 c. [unsalted] butter, melted
  
• 1/2 c. whole milk
• 1 c. all-purpose flour
• 3/4 c. rolled oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 pinch salt
• 1 1/4 c. milk chocolate chips

Preheat oven to 350F. Line muffin pan with paper baking cups. In a large mixing bowl, whisk eggs, brown sugar, melted butter, and milk until smooth. Add (but don’t stir it yet!) flour, oats, baking powder, baking soda, and salt. Mix until batter is mostly smooth; fold in chocolate chips. Divide batter into baking cups. Bake for 30 to 35 minutes when tops are golden brown or an inserted toothpick comes out clean.

When these babies come out of the oven, just remember that they are meant to be dense. They’re best served with a little bit of fruit jelly (raspberry is the best) or salted butter — it’s that sweet and salty combination that gets me every single time.

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