Cocoa Oatmeal Muffins

Tender and sweet, these Cocoa Oatmeal Muffins make a special breakfast treat or a great after school snack. Add in mini chocolate chips to intensify the chocolate flavor!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 16

Total Time 46

Servings muffins

Calories 163kcal

Author Deborah Harroun

Ingredients

1 cup quick-cooking rolled oats
1 cup buttermilk
1/3 cup butter softened
3/4 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips

Instructions

In a small bowl, stir together the oats and buttermilk and let sit for 20 minutes.
1 cup quick-cooking rolled oats, 1 cup buttermilk
Heat oven to 400ºF. Grease 16 muffin tins or line with cupcake wrappers.
In a large bowl, beat butter, sugar and egg until fluffy. Stir together the flour, cocoa, baking powder, salt and baking soda; add to butter mixture alternately with the oats mixture. Fold the chocolate chips into the batter.
1/3 cup butter, 3/4 cup packed light brown sugar, 1 egg, 1 cup all-purpose flour, 1/4 cup cocoa, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 cup mini chocolate chips
Fill prepared cups 2/3 full with batter. Bake for 16 to 18 minutes or until wooden pick inserted in center comes out clean.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition