Prepare a checklist; keep all required ingredients within reach

Keep all required ingredients within reach

Preheat the oven to 375 degrees F. 180c
Brush muffin molds in a 12-cup standard muffin tin with melted butter. Add milk and the lemon juice into a bowl ; let stand while preparing the batter. Milk will curdle.
To make the batter: Take the flour, toasted oats, baking powder and baking soda, lemon zest in a large bowl and stir with a dry whisk until combined.
Add brown sugar, oil. vanilla extract, maple syrup, water to curdled milk; whisk to combine. Using a spatula combine the wet and dry mix

Whisk to make a smooth batter. Fold the cranberries into the batter. Rest for 15 minutes. Place the muffin liner inside the mould.
Divide the batter evenly among the 12 muffin cups. Top the muffins with chocolate chips

Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes more. Transfer to a serving plate and serve warm or at room temperature. When covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days