Start your day with these delightful muffins, perfect for a quick breakfast or snack.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large bowl, combine the oats, flour, sugar, and cinnamon.
Ensure the dry ingredients are well mixed to evenly distribute the flavors.
In another bowl, whisk together the eggs, buttermilk, and oil.
Whisking the wet ingredients thoroughly ensures a smooth batter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the dried apricots and chocolate chips.
Gently fold to prevent breaking the chocolate chips or apricots.
Divide the batter evenly among the muffin cups.
Filling each cup about 3/4 full ensures even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or store them for later.
These muffins taste great with a pat of butter or a drizzle of honey.
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