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Chocolate Oatmeal Walnut Muffins

Bake these muffins to enjoy with breakfast or after dinner with coffee. Include walnuts for a variety of textures and added flavor.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium320 mg13% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars14 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium320 mg13% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars14 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  • 1 cup buttermilk or sour milk*
  • 1 cup quick-cooking rolled oats
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup walnuts coarsely chopped
  • Powdered sugar (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup packed light brown sugar
  • 1 egg
  • 1/3 cup vegetable oil

Directions

  • 1. Heat oven to 400°F. Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
  • 2. Stir together oats and buttermilk in small bowl; let stand 20 minutes.
  • 3. Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin cups 2/3 full with batter.
  • 4. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool. Makes about 12 muffins.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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