In this chocolate oatmeal walnut muffins recipe that's friendly for beginning bakers, banana and oat muffins get a sweet, nutty remix with the addition of HERSHEY'S Cocoa and walnuts. Plus, the addition of chopped walnuts adds a pleasant crunch to these soft and chewy muffins. Spread peanut butter on top or enjoy these Chocolate Oatmeal Walnut Muffins with coffee for a delightful morning treat. Perfect for any time of day! Don't put your muffin tray away just yet — you're going to want to try these Chocolate Spiced Muffins, flavored with our favorite cozy warming spices: cinnamon, ginger, cloves and nutmeg.
Heat oven to 400°F. Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
Stir together oats and buttermilk in small bowl; let stand 20 minutes.
Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin cups 2/3 full with batter.
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.