What?!?! Cake for breakfast!? My favorite! These muffins are packed with decadent coco-espresso fuel and have plenty of guilt-deducting fiber and protein in the form of oats and walnuts. Don’t forget~ premium chocolate is also a noteworthy source of iron. That has to count for something, right!?
My folks flew in for the holidays and I made this batter up 2 days in advance. It keeps really well in the fridge for up to a week – great for baking the perfect number of muffins on demand each morning. Fair warning- keep out of reach of young children. My nephews came for a visit just as I was pulling these from the oven and after just a small bite they took off like rockets down Newbury Street…I am seeking a similar impact as an adult so consider yourself warned!
1/3 cup Coco Powder (I love Lake Champlain Baking Chocolate…one of the best finds from my 4 years at UVM!)
1 cup light brown sugar
1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/4 cups Quaker rolled oats
3 large eggs
1 1/2 sticks unsalted butter, melted (I like Land O’Lakes)
1 cup buttermilk
1 Tbs espresso powder (or instant coffee, in a jam), dissolved in 1/2 cup boiling water
1 tsp vanilla extract
1 cup chocolate chips (I love Ghirardelli Semi Sweet!)
1 cup walnuts, chopped
sunflower seeds and sugar for sprinkling on top
- Preheat oven to 350. Line a muffin tray with paper muffin cups and brush top surface with vegetable oil.
- In a large bowl, sift together dry ingredients and blend in oats
- In a deep medium bowl, whisk together eggs, butter, buttermilk, espresso mixture and vanilla.
- Pour wet ingredient mixture over the dry ingredients and gently combine, toss in chocolate chips and walnuts. Be careful not to over mix!
- Spoon mixture into muffin cups 3/4+ full. Sprinkle with sunflower seeds and sugar. Bake for 20-25 minutes. Let cool for 10 minutes before serving!