Mocha Oatmeal Muffins
Nov 22, 2024 03:04 PM
These mocha oatmeal muffins are filled with walnuts and oats. That's a great excuse for having chocolate for breakfast, right?
These muffins are a wonderful grab-and-go breakfast for busy mornings. Along with a piece of fresh fruit, they are substantial enough to keep you going until lunchtime.
They are easy to make and bake within an hour, and are delicious served warm or at room temperature. For me, the recipe made 24 muffins, but you can easily halve the ingredients to make 12 muffins. I made the full recipe and surpised our neighbors with a dozen!
If you skip the muffin liners, or add more batter to the cavity, you might end up with about 18 muffins. I used a level ice cream scoop of batter per muffin.
Ingredients:
- 6 3/4 ounces (1 1/2 cups) unbleached all purpose flour
- 1/3 cup Dutch-process cocoa powder, sifted
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1 1/4 cups quick cooking oats, plus more for topping
- 4 large eggs, room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup buttermilk, room temperature
- 1/2 cup strong coffee
- 1 teaspoon pure vanilla extract
- 1 cup semisweet mini chocolate chips
- 1 cup chopped walnuts
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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