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Cocoa Oatmeal Muffins in a Muffin Tin

Cocoa Oatmeal Muffins

  • Author: Deborah
  • Prep Time: 30 mins
  • Cook Time: 16 mins
  • Total Time: 46 minutes
  • Yield: 16 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

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!


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

  1. In a small bowl, stir together the oats and buttermilk and let sit for 20 minutes.
  2. Heat oven to 400ºF. Grease 16 muffin tins or line with cupcake wrappers.
  3. 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.
  4. 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

  • Serving Size: 1 muffin
  • Calories: 163
  • Sugar: 14 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 23 mg

Keywords: oatmeal muffins