Easy Chocolate Oat Muffins Recipe – Walnut Frosting

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Oat Muffins Recipe – Walnut Frosting

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and delicious treat. And let me tell you, these chocolate oat muffins are it! They’re super easy to whip up, especially when you’re craving something chocolatey but don’t want to spend hours in the kitchen. I first made these when my niece was visiting, and they were a HUGE hit – honestly, they disappeared within minutes!

Why You’ll Love This Recipe

These aren’t just any muffins. They’re wonderfully moist, packed with chocolate flavor, and have a lovely, slightly nutty undertone from the oats. Plus, the walnut frosting? Oh my goodness, it takes them to a whole new level! They’re perfect for a quick breakfast, an afternoon snack, or even a little something sweet after dinner. And the best part? They’re ready in under 20 minutes thanks to the microwave!

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 ¼ cups + 2 tbsp All Purpose Flour (approx. 160g)
• ½ cup Oats powder (approx. 60g)
• 1 ¼ cups Icing sugar (approx. 150g)
• 4 tbsp Unsweetened Cocoa Powder (approx. 30g)
• 1 ½ tbsp Baking powder (approx. 8g)
• ½ tbsp Baking soda (approx. 2.5g)
• Pinch of Salt
• ½ cup + 2 tbsp Butter, softened (approx. 115g)
• ½ cup Milk (approx. 120ml)
• 1 tbsp Vanilla essence (approx. 15ml)
• ½ cup Chopped Walnuts (optional, for garnish or frosting) (approx. 60g)

Ingredient Notes

Let’s talk ingredients for a sec! Using oats powder adds a subtle nuttiness and a lovely texture to these muffins. You can easily make your own by grinding rolled oats in a blender or food processor.

The cocoa powder is key for that rich chocolate flavor – I prefer using a good quality unsweetened cocoa for the best results. And don’t even get me started on the walnut frosting! It’s the perfect complement to the chocolate, adding a delightful crunch and a hint of warmth. Feel free to use other nuts if you prefer, like pecans or almonds.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, line your silicone muffin molds with paper cases, or grease and dust them with flour. This prevents the muffins from sticking.
2. In a large bowl, sift together the all-purpose flour, oats powder, icing sugar, cocoa powder, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. In a separate bowl, combine the softened butter, milk, and vanilla essence. Mix well until everything is smooth and creamy.
4. Now, gradually fold the wet ingredients into the dry mixture. Be gentle! You want to combine everything just until it’s smooth – don’t overmix.
5. Pour the batter into the prepared muffin molds, filling each about ¾ full.
6. Microwave on high for 1-1.5 minutes. The exact time will depend on your microwave, so check for doneness by inserting a toothpick into the center. If it comes out clean, they’re ready!
7. Let the muffins rest in the microwave for 1 minute, then cool completely on a wire rack.

While the muffins are cooling, let’s make the frosting!

1. In a small bowl, mix the cocoa powder, icing sugar, vanilla essence, and a splash of cold milk into a smooth paste. Add more milk, a teaspoon at a time, until you reach your desired consistency.
2. In a separate, chilled bowl, whip the chilled cream until soft peaks form. This is easier if your bowl and beaters are also chilled!
3. Gently fold the cocoa mixture into the whipped cream until everything is well combined.
4. Once the muffins are completely cool, frost them generously with the walnut frosting and serve!

Expert Tips

• Don’t overmix the batter! Overmixing can result in tough muffins.
• Use softened butter – it blends much easier and creates a lighter texture.
• For extra flavor, add a sprinkle of chocolate chips to the batter.
• A toothpick is your best friend when checking for doneness.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond, soy, or oat milk.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level: Add a pinch of cinnamon to the dry ingredients for a warm, cozy flavor. My grandma always added a tiny bit of nutmeg too!
• Festival Adaptations: These muffins are perfect for gifting during Diwali or Christmas! Package them up in pretty boxes with a ribbon, and they’ll be a hit.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

• Can I make these muffins ahead of time? Yes, you can! You can bake them a day or two in advance and store them in an airtight container.
• What is the best way to store leftover muffins? Store them in an airtight container at room temperature or in the refrigerator.
• Can I use a different type of nut for the frosting? Absolutely! Pecans, almonds, or even hazelnuts would be delicious.
• Can I bake these in a conventional oven instead of a microwave? Yes, you can! Bake at 180°C (350°F) for 15-20 minutes, or until a toothpick comes out clean.
• What can I substitute for vanilla essence? You can use almond extract or a pinch of cardamom powder.

Enjoy these muffins, and let me know what you think! Happy baking!