Streusel is the bomb but a plate is recommended when eating these muffins because it goes errr-verywhere. I made these because I was inspired by the Brown Butter Espresso Chip Muffins over at the beautiful Sprouted Kitchen but the original recipe called for flours that I didn’t own, so instead I improvised my go-to muffin recipe. I used decaf instant coffee just to be on the safe side but go with whatever you have on hand.
It is really hard to concentrate right now because I’m being exposed to The Bachelor for the first time and I can’t handle it. The date situations are so contrived and the women are so competitive. The four of us are enthralled by how crazy it all is and laughing constantly. I think this is going to have to be a regular occurrence from now on, dinner and The Bachelor.
Mocha Chip Muffins with Streusel
1/2 cup rolled oats
1/4 cup brown sugar
2 tbsp melted butter or coconut oil
big pinch of salt
Combine all ingredients in a small mixing bowl and stir to combine.
1 1/2 cups plain flour
1/2 cup wholemeal flour
1 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup dark chocolate chips
3/4 cup milk
4 tbsp butter
1 tbsp decaf instant coffee
1/4 cup vegetable oil
1 tsp vanilla extract
Preheat the oven to 175 C and line a 12 hole muffin tin with paper liners.
In a mixing bowl combine the plain flour, wholemeal flour, brown sugar, baking powder, salt and chocolate chips, whisk until combined.
In a small saucepan combine the milk, butter and instant coffee, place over low heat and stir until the butter has just melted.
Whisk in the oil, eggs and vanilla extract.
Pour the wet mixture into the dry and stir with a spatula until just combined.
Divide between the 12 paper liners.
Sprinkle each muffin with 1 tbsp of the streusel mixture and bake for 25 minutes.
Allow to cool in the tin for 5 minutes before transferring to a wire rack.