A search through my “to try” list for a quick and easy breakfast recipe led me to this recipe from Quaker Oats. What I made was an adaptation of this recipe, based on what ingredients I had on hand. The ingredient list is a bit long for me to be saying that it’s quick and easy, but unless you mind measuring, these will be mixed and in the oven in no time.
I made the streusel topping as written, combining 1/3 cup of sugar, 1/4 cup of AP flour, 2 tablespoons of cocoa, and 2 tablespoons of melted butter. Set this mixture aside to top the muffin batter.
For the muffin batter, mix together 1&1/4 cups of AP flour, 1 cup of of oats, 1/2 cup of semisweet chocolate chips, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, combine 3/4 cup of buttermilk, 3/4 cup of brown sugar, 1/4 cup of cooking oil, and 1 large beaten egg. Add the wet ingredients to the dry ingredients all at once, and stir just until blended.
Fill 12 muffin cups (either lined with baking cups or sprayed with cooking spray) with batter. Sprinkle the tops of the muffins with the streusel mixture. Bake at 350 degrees for 18 to 20 minutes.
Best served warm, these muffins are very good. The oats aren’t noticeable within the muffin. I also think that the chocolate is not overwhelming. Quinn really liked them. In fact, he said that they are better than the chocolate chip muffin he ate at Dean & DeLuca on our last trip to New York. Now, that’s a compliment.