Oatmeal Chocolate Chip Muffins with Chocolate Streusel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/3 cup sugar |
1/4 cup whole wheat flour |
2 tbsp. unsweetened cocoa powder |
2 tbsp. butter or margarine, melted |
1/2 cup walnuts, raw and crushed |
1 cups all-purpose flour |
1 cup quick oats, uncooked |
1/2 cup chocolate chips (i used hershey's special dark) |
1 tsp. baking powder |
1/2 tsp. baking soda |
1/2 tsp. sea salt |
2/3 cup buttermilk |
1/2 cup honey |
1/4 cup vegetable oil |
1 tsp. pure vanilla extract |
1 large egg |
Directions:
1. Heat oven to 400F. Spray 12 muffin cups with non-stick cooking spray.
2. For streusel, combine sugar, whole wheat flour, cocoa and melted butter in small bowl. Stir with fork till all particles are moistened. Little cocoa balls will form from part of the mixture. Stir in the walnuts; set aside.
3. For muffins, in large bowl, stir together all-purpose flour, oats, chocolate chips, baking powder, baking soda and salt. In medium bowl, whisk together buttermilk, honey, oil, vanilla and egg, beating till well combined. Add to dry ingredients all at once; stir with spoon or spatula just till dry ingredients are moistened. Do not overmix.
4. Fill muffin cups almost full. Sprinkle with reserved streusel, pressing it in gently. Place muffins in oven and immediately reduce heat to 325F. Bake 20-22 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn out onto wire rack to finish cooling. Serve warm. Yield: 12 standard-size muffins
5. Note: If you don't have buttermilk, you can substitute 2/3 cup milk blended with 2 tsp. white or cider vinegar.
|
|