Sometimes, we get so caught up preparing for that special holiday dinner that we forget we need to eat breakfast and lunch too. These festive-looking muffins with their burst of colors are perfect for that quick breakfast or brunch.
They look so good that they amplify the holiday mood even more. And they are healthy, believe it or not. There is more rolled oats in them than flour and dark chocolate is good for you too — at least, I choose to believe that.
Based on a recipe from Will Cook For Smiles.
Oats and chocolate chips confetti muffins
- 1 cup all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 2 eggs
- 1/2 cup dark brown sugar lightly packed
- 3/4 cup evaporated milk undiluted
- 1/4 cup melted butter
- 4 tablespoons honey
- 1 and 3/4 cups rolled oats (see notes after the recipe)
- 1/3 cup dark chocolate morsels
- 1/4 cup sprinkles
- Preheat the oven to 375F.
- Line a 12-hole medium muffin pan with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large mixing bowl, mix together the eggs and sugar until smooth. Add the milk, melted butter and honey. Stir until combined.
- Add the oats and flour mixture to the wet ingredients. Stir just until moistened, about 12 turns. These aren’t cupcakes so don’t overmix — overmixing muffin batter makes the muffins tough.
- Stir in the chocolate morsels and sprinkles.
Fill the holes of the muffin pan with the batter, about 3/4 full.
- Bake at 375F for 15 to 20 minutes or until a skewer inserted at the center comes out clean.
- Cool in the pans for about five minutes then tilt to cool some more. The muffins are best served warm but room temperature is okay too.
I don’t know if instant oats will work. If you like giving homebaked goodies for your holiday gifts, these are perfect — a break from the all too usual cookies and brownies. These muffins stay good without refrigeration for two days.