If you call these a muffin, and focus on the oat flakes you could even consider this a breakfast item ….but I don’t know if you’d get away with that in my house. Putting oat flakes into these chocolate muffins may make them a healthier snack, but they are still a treat!
- 1 cup quick cooking oats (not rolled oats)
- 1 3/4 cup very hot strong coffee (use decaf if you like)
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup melted butter
- 2 tsp vanilla extract
- 2 large eggs, lightly beaten and best at room temperature
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 TBSP real cocoa powder (unsweetened)
- 1 tsp cinnamon
- 3/4 cup semi sweet chocolate chips (mini ones melt best, but if you like a bit of a chunk of chocolate in there use the larger ones)
Preheat oven to 350. Line muffin tins and set aside.
In a bowl, combine quick oats with VERY hot coffee. Stir well and set aside, covering to keep warm.
In separate bowl, whisk flour, baking soda, salt cocoa powder and cinnamon.
In stand mixer cream butter with both sugars, using paddle attachment. Beat until light and creamy. Add vanilla and eggs. Mix well.
Add dry ingredients and mix just until incorporated. Add hot oat/coffee mixture and chocolate chips, mixing it in by hand. If you used mini chocolate chips and your oat mixture was warm enough they will melt, however if you used larger ones you will still have mini bits which I thought was perfect …
Spoon (or use ice cream scoop) mixture into paper liners, filling about 2/3-3/4 full.
Bake for 18-20 minutes, just until an inserted toothpick comes out almost clean.
Allow to cool in muffin tins.
These are great with pretty much any topping, or even left alone. Today I made them with a raspberry buttercream icing and they were a real hit.