BreakfastsDesserts and SweetsFoodRecipes

The most important chocolate cake of the day

Are there a dozen as-yet-uneaten chocolate whiskey cupcakes still in the house? I am happy to say that there are. Did I leap out of bed this morning and make chocolate oatmeal muffins? You bet I did. Are chocolate oatmeal muffins quite similar to chocolate whiskey cupcakes? Yes. Obviously.

Stop judging. No one likes you when you’re judgey. Go have a muffin and cool out, yo.

This recipe is based on the Chocolate Oatmeal Stout muffins from The Ungourmet, and I believe this minorly-edited breakfast version is (in many ways) practically quite good for you. Oats! Um… the absence of beer!

It doesn’t matter anyway if they aren’t really a health food, because they are so moist and delicious that you are a fool not to make and eat some immediately. Sunday morning is right around the corner, and don’t you deserve a special breakfast? They’re less work than pancakes (although there will be an additional bowl to wash, so if your decision hinges upon this comparison, then… caveat emptor). If chocolate-chocolate-chip muffins are too rich and sweet for you first thing in the morning, then a moment’s creative problem solving will surely lead you to fry up a pound of bacon on the side. Aha! Balance restored.

Chocolate Oatmeal Muffins

Makes 12

  • 1 cup rolled oats
  • 1 1/4 cup flour
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 cup brewed coffee (not hot)
  • 1 tsp vanilla
  • 1 cup mini chocolate chips
  1. Preheat oven to 375. Lightly grease a muffin tin.
  2. Whisk together all dry ingredients (oats, flour, cocoa, sugar, baking powder, baking soda, salt) in a medium bowl.
  3. Whisk together moist ingredients (eggs, oil, coffee, vanilla) in a large bowl.
  4. Pour dry ingredients gradually into wet ingredients and mix together thoroughly.
  5. Fold in chocolate chips.
  6. Pour batter into muffin cups, almost to brimming, and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out fairly clean (consider the melted chocolate chips when deciding if what’s stuck to your toothpick is uncooked batter or deliciousness).

Kristina Ackerman

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.