Friday, June 10, 2005

Chocolate Chunk Oatmeal Muffins with Chocolate Streusel

Chocolate Chunk Oatmeal Muffins with Chocolate Streusel (Adapted from Quaker Oats)

Chocolate topping

1/3 cup raw sugar
1/4 cup all-purpose flour
2 tablespoons Dutch process cocoa
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 small to medium sized bittersweet chocolate chunks
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

Preheat oven to 400.

To create the chocolate topping

In a small bowl, use a fork to mix together sugar, flour, cocoa and melted butter until well moistened.

Muffin Batter

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

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

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.

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.

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