My point being - I don't talk about muffins that much. Or share them. So if I do, they've got to be pretty darn good. Like these. Or these.
And now...like THESE! "These" is a funny word. Say it a few times in a row. Look at how it's spelled. Say it again. Just weird.
Chewy from the oats. With coffee undertones. And oily walnut bits. And tiny pockets of chocolate. Plus, they're not too sweet. They restore my faith in muffins as breakfast food.
Mocha Oatmeal Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake breakfast dessert snack bread vegetarian coffee chocolate oats
Ingredients (12 large muffins or ~21 regular-sized muffins)
- 1½ c. unbleached all-purpose flour
- ⅓ c. cocoa powder, sifted
- 1 c. packed dark brown sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1¼ tsp. fine sea salt
- ½ tsp. ground cinnamon
- 1¼ c. rolled oats + more for sprinkling
- 4 large eggs
- 6 oz. (1½ sticks/12 Tbs.) unsalted butter, melted
- 1 c. buttermilk
- ½ c. freshly brewed strong coffee
- 1 tsp. pure vanilla extract
- 1 c. mini semisweet chocolate chips
- 1 c. chopped walnuts
- Turbinado sugar, for sprinkling
Preheat oven to 350° F. Spray muffin tins with pan spray (or line them).
Whisk together flour, cocoa, brown sugar, baking soda, baking powder, salt, and cinnamon until thoroughly combined. Stir in oats. Set aside.
Whisk together eggs, butter, buttermilk, coffee, and vanilla in another bowl. Pour the wet ingredients over the dry ingredients and mix until just combined. Stir in chocolate chips and walnuts.
Fill prepared muffin tins ⅔ full. Sprinkle the tops with some more oats and some turbinado sugar. Slide into preheated oven and bake for ~20 minutes, or until a toothpick inserted in center comes out clean.
Let cool on wire rack for about 10 minutes before turning out of pan. Good warm or at room temperature. Will keep in an airtight container for up to 2 days.
Powered by Recipage