Chocolate Chunk Oatmeal Muffins with Chocolate Streusel

By Bostoncook

Ingredients

• Chocolate topping
• 1/3 cup demerrera sugar
• 1/4 cup all-purpose flour
• 2 tablespoons dutch-process cocoa powder
• 2 tablespoons butter, melted
• Muffin Batter
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup bittersweet chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/2 cup honey
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400.

2. To create the chocolate topping: In a small bowl, use a fork to mix together sugar, flour, cocoa and melted butter until well moistened.

3. Muffin Batter: In a large bowl, whisk together oats, flour, chocolate chunks, baking powder, baking soda and salt.

4. In medium bowl, whisk together buttermilk, honey, oil, egg and vanilla. Pour into dry mixture and mix just until combined.

5. Evenly divide batter between a 12 cup muffin tin lined with paper cups. Scatter streusel mixture over each muffin well and gently press to adhear.

6. Bake 14 to 18 minutes, turning halfway through, until a toothpick placed in the center comes out with a few moist crumbs attached. Remove and set muffin tin on a wire rack to cool for a couple minutes. Remove muffins from pan and place on a wire rack to finishing cooling.

Notes: Delicious! And healthier than I would have suspected. Put on what looked like too much streusel but didn't turn out to be. Next time would use the whole amount.