Chocolatey Coco Muffins


Preheat oven to 400 degrees

Spray muffin pan with cooking spray


1 cup uncooked oats

1 cup (just shy of 1 cup) milk

1 Tablespoon lemon juice

1/3 cup unsalted butter, softened

¾ cup brown sugar

1 farm fresh or brown egg

1 cup flour

¼ cup cocoa

1 teaspoon baking powder

½ teaspoon baking soda

2 Hershey chocolate bars, crumbled


  1. Place oats into a small bowl.
  2. Combine lemon juice with milk to create “sour” milk.
  3. Pour sour milk mixture over the oats to soften.
  4. In a separate mixing bowl, beat sugar, butter and egg until fluffy.
  5. Pour softened oats into mixing with sugar/butter/egg and mix.
  6. Add flour, baking powder and baking soda and mix until well blended.
  7. Fold crumbled chocolate bars into muffin batter.
  8. Fill sprayed muffin cups and bake for 15 minutes or until toothpick inserted into muffins comes out clean.
  9. Let cool on baking rack for a few minutes, then remove from pan and allow to completely cool. Any that are left (there won’t be many) can be stored once completely cooled.