Skip to main content

Commercial RecipeChocolate Oatmeal Walnut Muffins


0 minutes
4-1/2 dozen muffins

Bring chocolaty goodness to their morning with Chocolate Oatmeal Walnut Muffins! This recipe features HERSHEY'S Cocoa, sweet oats and an amazing nuttiness from the chopped walnuts. These flavors make the perfect treat for breakfast or anytime you need a quick pick-me-up snack during the day. Display in your pastry case or wrap for individual sale.

Ingredients & Directions


  • 12 oz.
    quick-cooking rolled oats
  • 32 fl. oz.
  • 11 fl. oz.
    vegetable oil
  • 1 lb. 6 oz.
    light brown sugar
  • 7 oz. (4 large)
  • 1⁄2 oz.
    vanilla extract
  • 15 oz.
    all-purpose flour
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 4 tsp.
    baking powder
  • 4 tsp.
  • 2 tsp.
    baking soda
  • 1 lb.
    coarsely chopped walnuts
  • --
    Powdered sugar (optional)



Heat convection oven to 350°F (standard oven: 400°F). Line muffin pans (2-1/2-inches in diameter) with paper baking cups.


Stir together oats and buttermilk in large bowl; let stand 20 minutes.


Mix together oil, sugar, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add oats mixture; continue mixing on low speed until well blended. Blend together flour, HERSHEY'S Cocoa, baking powder, salt and baking soda in large bowl. Gradually add to oats mixture, mixing just until dry ingredients are moistened. Stir in nuts. Fill prepared baking cups 2/3 full of batter.


Bake 10 to 15 minutes* or until wooden pick inserted in center comes out clean. Remove from pans to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool.


Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking (will not test done, but will finish baking while sitting to cool).