Let’s talk MINI chocolate chips.
But first…I feel like this recipe is so un-seasonal. I mean, it’s June. Do we still want muffins or would we rather have popsicles and ice cream and watermelon drinks? I want all those things AND muffins, so here we are.
A couple weeks ago I had a craving for mini chocolate chips.
Not regular chocolate chips. Not a piece of chocolate. Not chocolate milk. Not mocha anything. I wanted MINI chocolate chips.
But the sad (or not so sad) truth of the matter is that I have a closet (not my pantry…it’s my my home office closet) that is filled with 20 pounds of chocolate chips. And it’s all because I CAN’T DO MATH.
You remember that time I made black bean brownies mixes? Of course you do. Well that was the time I under bought almond flour and REALLY over bought chocolate chips. Converting pounds to cups didn’t work so well for me. It makes sense that I shouldn’t buy any chocolate chips for YEARS. Butttt mini sounded better than regular sized and none of the chocolate chips in our closet are mini. Dilemma.
And! With mini chocolate chips in place of regular sized chocolate chips, you get a more even distribution of the chocolate, which is key in life.
So if you’re making a streusel, mini is the chocolate chip size of choice. Into the streusel the mini chocolate chips go and you could definitely just eat the streusel with a spoon. But don’t do that! Because then you wouldn’t have any left for the muffin tops. And without the streusel the muffin tops just aren’t as fun. They need each other. Muffin tops and streusels that is.
The muffin itself is very hearty and oatmeal-filled, which made them a good breakfast choice for me when paired with some eggs or cottage cheese in the morning. Alternatively you could just eat the streusel-y muffin top off three muffins for an afternoon snack. And potentially add a slather of almond butter to each. Did that for sure.
Make these. And then tell me if you make them. And then drink some watermelon juice because it’s JUNE!
Whole Wheat Oatmeal Muffins with Mini Chocolate Streusel
Hearty oatmeal muffins topped with chocolate and walnuts.
Yield: makes a dozen muffins
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
1 1/2 cup whole wheat pastry flour
1 1/3 cup rolled oats
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cup milk
1/4 cup butter, melted
Mini Chocolate Chip Streusel
1/3 cup tablespoons walnuts
1/4 cup mini chocolate chips
2 tablespoons whole wheat pastry flour
1 1/2 tablespoon butter, melted
1 tablespoons brown sugar
Preheat oven to 350ºF. First, make your streusel topping, in a bowl, combine all streusel ingredients (make sure you butter is cooled enough so it doesn't melt your chocolate chips). Set aside.
Now make your muffin batter. In a bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon. In a separate bowl, combine milk, butter and egg. Make a well in the center of your dry ingredients and pour in wet ingredients. Combine wet and dry until dry ingredients are just moistened. Divide batter between 12 greased muffin tins and top with streusel topping. Bake for 15 minutes.
adapted from these.