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Sweet Chocolate Flecked Muffins

Closely adapted from Muffins Galore, Catherine Atkinson
Course Breafkast/Teatime
Cuisine Muffins
Keyword chocolate
Author TheSpicedLife


  • 1/2 cup old fashioned rolled oats
  • 1 1/4 cups milk we used 1% with a drizzle of cream
  • 2 t vanilla extract
  • 1 3/4 cups AP flour
  • 1 T baking powder
  • 3/4 t salt
  • 1/2 cup sugar
  • scant 1 cup grated chocolate
  • 1 large egg
  • 1/2 cup unsalted butter melted
  • coarse sugar for sprinkling (we used colored sugar)


  1. Preheat the oven to 400 F. Line your muffin tin with liners and then lightly spray. Set aside.
  2. Place the oats into a bowl and pour the milk and vanilla over them. Stir and then leave them to soak while continue prepping the rest of the recipe.
  3. Whisk together the flour, baking powder, salt and sugar. Whisk in the grated/processed chocolate.
  4. Stir the egg and melted butter into the oat mixture. Fold that mixture into the dry mixture gently, just enough to combine.
  5. Spoon the batter into the prepared muffin tin, filling the muffin cups nearly full. If you have extra batter, prepare a second tin or place in the refrigerator to bake when the first batch is done and the pan has cooled a bit. Sprinkle the tops of the muffins with coarse sugar.
  6. Bake for 18-20 minutes, until risen and golden brown. Cool in the pan for 5-10 minutes, and then turn out onto a cooling rack.