Get ready to revolutionize your breakfast and dessert game with the most decadent, mind-blowing muffins you've ever tasted! These Double Chocolate Irish Tea Infused Oat Muffins aren't just a recipe—they're a culinary adventure that combines the rich, bold flavors of dark chocolate with the sophisticated warmth of Irish tea. Imagine biting into a moist, tender muffin that's packed with deep chocolate notes and a subtle tea-infused complexity that will make your taste buds dance with joy. Whether you're a chocolate lover, a tea enthusiast, or simply someone who appreciates extraordinary baking, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Irish
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup brewed Irish tea, cooled
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, combine rolled oats and cooled Irish tea. Let the oats soak and absorb the liquid for 10 minutes, creating a rich, moist base.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined.
- In a separate bowl, beat eggs with vegetable oil and vanilla extract until smooth and slightly frothy.
- Fold the soaked oats and egg mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough muffins.
- Gently fold in dark chocolate chips, reserving a small handful for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin for additional chocolate decoration.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Always use room temperature eggs and milk for smoother batter integration • Don't overmix your batter—stop stirring as soon as ingredients are just combined • For extra moisture, ensure your oats soak thoroughly in the Irish tea • Use high-quality cocoa powder and dark chocolate chips for intense flavor • Let muffins cool slightly in the tin to prevent them from falling apart • For a gourmet touch, try using loose-leaf Irish breakfast tea for deeper flavor • If you prefer less sweetness, you can reduce sugar by 2-3 tablespoons • Store muffins in an airtight container to maintain moisture and freshness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
