Mocha Oatmeal Muffins

This weekend one of my best friends got married and I was blessed with being her Matron of Honor. Or MOH as I preferred being called. Matron just doesn’t sound “young and cool”. Not that I think of myself as “young and cool”, but you know, it would be nice to be thought of that way. Shortly before this, K and I went on our friend’s new boat and it was funny because there was a guy who was super interested in the boat and kept checking it out. Our friend said he hoped some 30-year old girls would do the same…and I had to laugh because we are now at the age when our friends should want 30-somethings to date, and it would be creepy to want a 20-year old. None of this seems to have much to do with food, but really it does. You see, as you get older you start to want things to be a bit healthy for you, but still have elements that make you feel slightly reckless. And here you have these Mocha Oatmeal Muffins.

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I actually was not expecting them to be so chocolatey. I know, I should have known from “Mocha”, but I was honestly just trying to find a nice simple dessert that I could share with our neighbors. These can serve as dessert or breakfast. For me, they are a bit more dessert, but the husband loved them in the morning. If you are eating them days after, be sure to reheat them in the microwave to get a bit of the melted chocolate. It’s very good that way. The texture of these is a little bit cakey, a little bit muffiny. The oats make them a bit chewy. If you don’t like that in your muffins, then you can leave off the oats on top, and tone down the ones inside a bit, too. You can also opt to leave out the walnuts but I actually had just the right amount left from our ice cream party, so I decided this was a meant-to-be-made recipe.

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Mocha Oatmeal Muffins

Slightly adapted from Back in the Day Bakery

  • 1 cup all-purpose flour
  • ½ cup cake flour
  • 1/3 cup Dutch-processed cocoa powder, sifted
  • 1 cup packed brown sugar (light or dark)
  • ½ teaspoon baking powder
  • ½ to ¾ teaspoon salt (kosher if you have it)
  • ½ teaspoon ground cinnamon
  • 1.25 cups oats (quick-cooking was in the recipe, but I used old-fashioned), plus extra for the tops
  • 4 eggs
  • 1.5 sticks (3/4 cup) butter, melted
  • 1 cup buttermilk (the powdered stuff works well in this)
  • ½ cup coffee
  • 1 Tablespoon vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup toasted walnuts, chopped
  • Turbinado or other coarse sugar for topping

Prepare a muffin pan and preheat the oven to 350 degrees. This recipe made more than 1 muffin pan for me, so you can either prepare a second one for the overflow, use a mini pan, or do what I did and use 2 ramekins for some large muffins.

Large bakery-style muffin

Large bakery-style muffin

In a large mixing bowl, whisk together the flours, cocoa, brown sugar, baking powder, salt, and cinnamon.

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Stir in the oats.

In a different bowl, whisk the eggs, butter, buttermilk, coffee, and vanilla.

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Pour this mixture into the dry ingredient bowl and stir together, just until combined.

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Fold in the chocolate chips and walnuts.

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Pour the batter into the muffin cups, then sprinkle with oats and Turbinado sugar.

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The overflow went into these 2 ramekins.

The overflow went into these 2 ramekins.

Large muffins deserve an oat topping, too.

Large muffins deserve an oat topping, too.

Bake for about 20 minutes until the muffins are firm on top and a toothpick comes out clean. Let cool for about 10 minutes before removing from the pan.

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Mocha Oatmeal Muffins (without pictures)

Slightly adapted from Back in the Day Bakery

  • 1 cup all-purpose flour
  • ½ cup cake flour
  • 1/3 cup Dutch-processed cocoa powder, sifted
  • 1 cup packed brown sugar (light or dark)
  • ½ teaspoon baking powder
  • ½ to ¾ teaspoon salt (kosher if you have it)
  • ½ teaspoon ground cinnamon
  • 1.25 cups oats (quick-cooking was in the recipe, but I used old-fashioned), plus extra for the tops
  • 4 eggs
  • 1.5 sticks (3/4 cup) butter, melted
  • 1 cup buttermilk (the powdered stuff works well in this)
  • ½ cup coffee
  • 1 Tablespoon vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup toasted walnuts, chopped
  • Turbinado or other coarse sugar for topping

Prepare a muffin pan and preheat the oven to 350 degrees. This recipe made more than 1 muffin pan for me, so you can either prepare a second one for the overflow, use a mini pan, or do what I did and use 2 ramekins for some large muffins. In a large mixing bowl, whisk together the flours, cocoa, brown sugar, baking powder, salt, and cinnamon. Stir in the oats.

In a different bowl, whisk the eggs, butter, buttermilk, coffee, and vanilla. Pour this mixture into the dry ingredient bowl and stir together, just until combined. Fold in the chocolate chips and walnuts.

Pour the batter into the muffin cups, then sprinkle with oats and Turbinado sugar.

Bake for about 20 minutes until the muffins are firm on top and a toothpick comes out clean. Let cool for about 10 minutes before removing from the pan.

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