Good Morning Muffins

Good Morning Muffins

  • 1 cup oats
  • 1/2 cup raisins
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 3/4 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/4 cup olive oil or melted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 2/3 cup bittersweet chocolate chips
  • 1/2 cup roughly chopped pecans
  • 1/2 cup natural unsweetened grated coconut


  • 4 tablespoons granulated sugar
  • 1 tablespoon espresso powder
  • 2 tablespoons water
  • 6 tablespoons powdered sugar


Preheat the oven to 350 and line a muffin pan with 14 paper liners.

In a medium saucepan, combine the oats, raisins, brown sugar, salt, espresso powder, cinnamon and nutmeg.  Stir in the milk.  Over medium heat, cook the oats until the raisins are soft and plump and the oats have thickened.  Spread the oatmeal out onto a plate and let cool for 10 minutes in the freezer.

Scrape the cooled oatmeal into a bowl and whisk in the eggs, vanilla and oil.  In a separate bowl, combine the flours and baking soda; stir into the oats just until moistened.  Fold in the chocolate chips, pecans and coconut.

Spoon the batter into the muffin cups filling them to the top.  Bake for 15-18 minutes, until golden brown and a toothpick comes out clean.  Cool on a wire rack while you make the glaze.

In a small saucepan, combine the granulated sugar, espresso powder and water.  Over medium low heat, dissolve the sugar, whisking occasionally.  Whisk in the powdered sugar until smooth.  The glaze will begin to crust as soon as you remove it from the heat, so quickly drizzle the glaze over the muffins.  The glaze will set quickly, in about 5 minutes, and the muffins will be ready to eat warm.

Yields about 14 muffins

Recipe from Curly Girl Kitchen