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!

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Have a little more chocolate for breakfast with these Chocolate Banana Muffins or these Chocolate Waffles.

Cocoa Oatmeal Muffins

We are a muffin loving family. I really do make them at least 2 times a month for breakfast. Sometimes once a week. I love them because they are easy and they are something my whole family will eat, and I love that the kids can eat what is leftover as an afterschool snack.

While we usually go for our favorite Brown Sugar Muffins, I like to change things up every once in awhile. Especially for my chocolate loving middle child. These Cocoa Oatmeal Muffins not only have cocoa throughout the muffin, but they also have mini chocolate chips to give them an extra chocolate punch.

Whether making them for breakfast or as an afterschool snack, these Cocoa Oatmeal Muffins will be a hit!

How to Make Oatmeal Muffins

This Oatmeal Muffin recipe does take a little more time than our typical muffins, but mostly because the oats have to sit in buttermilk to give them a chance to soften. But they really are quite easy!

1. Start by mixing the oats and the buttermilk in a small bowl and let them sit for about 20 minutes.
2. Preheat the oven to 400ºF. You can spray the muffin tin with nonstick cooking spray or line them with cupcake liners.
3. Combine the butter, sugar and egg in a large bowl and beat them together until the mixture is fluffy. In another bowl, mix together the flour, cocoa powder, baking powder, salt and baking soda. Add some of the flour mixture (about 1/3) to the butter mixture and mix to combine. Add half of the buttermilk/oat mixture and stir to combine. Add in another portion of the flour mixture, followed by the remaining buttermilk/oat mixture, then the remaining flour mixture.
4. Once the batter is combined, stir in the chocolate chips.
5. Fill the muffin tins about 2/3 full with the batter. Bake them for 16-18 minutes, or until a toothpick inserted in the middle comes out clean.

More Easy Muffin Recipes

Cinnamon Muffins
Chocolate Zucchini Muffins
Raspberry Muffins with White Chocolate Chips
Easy Pumpkin Muffins with Chocolate Chips
Sour Cream Muffins with Chocolate Chips
Brown Sugar Muffins
Carrot Muffins

Tools Used to Make these Cocoa Oatmeal Muffins

• I have both a 12-cup muffin pan and a 24-cup muffin pan. This recipe makes 16 muffins, so if you have a 12-cup standard pan, you’ll either need 2 or you’ll need to wait for the first pan to cool down before you are able to use it again.
• I also like to use a scoop to add the batter to the muffin cups. It makes things a lot less messy.

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Cocoa Oatmeal Muffins

4.80 from 25 votes

Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 46 minutes minutes

Servings: 16 muffins

Course: Breakfast

Cuisine: American

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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!

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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.

Recipe 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 Information

Serving: 1muffin, Calories: 163kcal (8%), Carbohydrates: 24g (8%), Protein: 3g (6%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 23mg (8%), Sodium: 210mg (9%), Fiber: 1g (4%), Sugar: 14g (16%)

Keywords: oatmeal muffins