Mocha Oatmeal Muffins
It’s amazing how quickly Monday rolls around. I get to run a few errands, go grocery shopping, make a few dishes, catch up on my google reader and then BAM!, we’re back at work.
Plus Mondays are absolutely dreadful, but I’m trying to contain my misery as I am incredibly antsy to start the weekend. Jason and I are taking a mini vacation to Lake Tahoe, and it’ll be one of the last weekends where we can spend some quality time together before he leaves for San Francisco.
In preparation of the vacation, I really wanted to go on a full on 4-week diet since we’re doing all water-related activities but that never happened. Of course. I have to keep my readers happy and make lots of dessert-related chocolatey goodness.
The things I do for you guys, right?
That being said, here are some mocha oatmeal muffins for Muffin Monday. It’s a perfect blend of coffee and chocolate with a crunchy mocha sugar topping. Best of all, it’s the perfect excuse to have chocolate for breakfast!
So here’s how you make this:
We’ll start with the mocha sugar topping by combining the oats, turbinado sugar, cocoa and instant coffee powder.
Next, we’ll combine the dry ingredients for the muffin batter.
Then we’ll combine the wet ingredients – yogurt, coffee, butter, eggs and vanilla.
As always, we’ll stir the wet to dry ingredients, using a rubber spatula so we don’t overwork the batter.
Divide the batter up into the muffin tray, sprinkle on some of that mocha sugar goodness and we’ll bake them for about 13-15 minutes.
Let them cool on a wire rack and serve with a nice cup of coffee.
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Mocha Oatmeal Muffins (adapted from girlichef and Manifest Vegan):
Yields 10 muffins
- 3/4 cup all-purpose flour
- 2/3 cup old fashioned oats
- 2 1/2 tablespoons cocoa powder
- 1/2 cup dark brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/4 cup strong coffee
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the mocha sugar topping:
- 2 tablespoons old fashioned oats
- 1 tablespoon turbinado sugar
- 1 tablespoon cocoa powder
- 1 teaspoon instant coffee powder
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the mocha sugar topping, combine the oats, turbinado sugar, cocoa and instant coffee powder in a small bowl; set aside.
In a large bowl, combine the flour, oats, cocoa powder, brown sugar, cinnamon, baking soda, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the yogurt, coffee, butter, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.