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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 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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!



  • 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


  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.

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.


  • 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