Mocha Oatmeal Muffins

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: 

From the pantry: all purpose flour, light brown sugar, baking soda and baking powder, salt, cinnamon, quick cooking oats (not rolled oats), and mini semisweet chocolate chips. 

From the refrigerator: Unsalted butter and eggs. 

Buttermilk: It's a great ingredient for baking. If you don't want to buy a carton of buttermilk, you can substitute powdered buttermilk. Simply add the powdered buttermilk to the dry ingredients and the equivalent amount of water to the wet ingredients. 

Strong coffee: You can use freshly brewed coffee, instant coffee, or espresso. 

Walnuts: Feel free to substitute pecans as well. 

Procedure:

Use the "muffin method" to mix the batter for these muffins. What is the muffin method?

Combine the dry ingredients together in one bowl, and the wet ingredients in another bowl. Then, pour the wet ingredients into the dry ingredients and gently fold everything together. 

Stir in any add-ins, in this case the chocolate chips and walnuts, scoop the batter into a prepared muffin tin, and bake. 

Easy peasy! 

Store these muffins in an airtight container at room temperature for up to three days. You can re-warm them for about 10 to 15 seconds in the microwave. This melts the chocolate chips too! 

You can also individually wrap each muffin and place them in a freezer bag in the freezer for up to three months. 

Two More Oat-Based Muffin Recipes to Try:

Blueberry Banana Oat Muffins

Oatmeal Muffins

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. You can also see all of our lovely muffins by following our Pinterest board.

Mocha Oatmeal Muffins

Yield: 18 to 24 muffins (depends on pan and whether or not you use muffin liners.

Author: Karen Kerr

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These mocha oatmeal muffins are filled with walnuts and oats. That's a great excuse for having chocolate for breakfast, right?

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

Instructions

1. Heat your oven to 350 degrees F. Prepare two 12-cavity muffin tins with either nonstick spray or line with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soada, paking powder, salt, cinnamon, and oats.
3. In another bowl, whisk together the eggs, melted butter, buttermilk, coffee, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the chocolate chips and chopped walnuts.
5. Scoop the batter into the muffin tins, about 2/3 full. Sprinkle the tops with quick cooking oats.
6. Bake for 20 to 22 minutes, until firm on top to the touch.
7. Cool in the pan for 5 minutes and then transfer to a wire rack.

Nutrition Facts

Calories

226

Fat (grams)

13 g

Sat. Fat (grams)

6 g

Carbs (grams)

24 g

Fiber (grams)

2 g

Net carbs

22 g

Sugar (grams)

12 g

Protein (grams)

4 g

Cholesterol (grams)

48 mg

https://www.karenskitchenstories.com/2024/10/mocha-oatmeal-muffins.html

Karen's Kitchen Stories

muffins, oats, chocolate

breakfast

Recipe adapted from The Back in the Day Bakery Cookbook: More than 100 Recipes from the Best Little Bakery in the South by Cheryl Day and Griffith Day, published in 2012. 

It's the first cookbook in a series of wonderful cookbooks by the husband and wife team who opened an amazing bakery in Savannah, Georgia that for years, was nationally recognized. Sadly, the bakery has recently closed so that the owners could move on to new ventures. 

Other cookbooks from the bakery include:

Cheryl Day's Treasury of Southern Baking (the newest, with hundreds of 5 star reviews)

Back in the Day: Made with Love

The Artisanal Kitchen: Baking for Breakfast: 33 Muffin, Biscuit, Egg, and Other Sweet and Savory Dishes for a Special Morning Meal

Cheryl Day has appeared many times on the Milk Street podcast with Christopher Kimball, which is how I discovered her. 

P.S. As a teen-ager, she was a Soul Train dancer!