Back In the Day Bakery Mocha Oatmeal Muffins

By carvalhohm

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder, sifted
• 1 cup packed, light brown sugar
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/4 tsp. fine sea salt (or regular table salt is fine)
• 1/2 tsp. ground cinnamon
• 1 1/4 cups quick cooking oats, plus extra for sprinkling
• 4 large eggs
• 1 1/2 sticks of unsalted butter, melted
• 1 cup low-fat buttermilk
• 1/2 cup freshly brewed strong coffee
• 1 tsp. pure vanilla extract
• 1 cup mini semisweet chocolate chips
• Turbinado sugar for sprinkling

Details

Servings 18
Preparation time 10mins
Cooking time 35mins
Adapted from chewnibblenosh.com

Preparation

Step 1

Position rack in lower third of your oven and preheat oven to 350*. Lightly spray two regular sized muffin tins with nonstick spray or line with cupcake liners.

In large mixing bowl, whisk together flour, cocoa powder, brown sugar, baking soda, baking powder, salt, and cinnamon. Once combined, stir in oats.

In another bowl, whisk together eggs, melted butter, buttermilk, coffee, and vanilla. Pour wet ingredients into dry ingredients and stir, until just combined. Fold in mini chocolate chips.

Scoop batter into prepared muffin pans. (I filled each cup almost to top, and had 18 regular sized muffins.) Sprinkle tops with more of oats and some Turbinado sugar.

Bake for 20-25 minutes. Muffins are done when tops are firm and toothpick inserted into middle comes out clean. Remove from oven and let cool, in pan, for 10 minutes.

Remove muffins from pan and allow to cool on wire rack. Muffins can be stored in airtight container for up to 2 days.