Here are some moist breakfast muffins to warm you up on this chilly winter morning. Taken from Hershey Kitchens, these oat-enriched chocolate muffins were enough to keep me going till lunchtime. By teatime, the weather was much brighter with a hint of sunshine which prompted me to bake Dorie Greenspan’s flavourful Coffee Break Muffins. Lighter than the oatmeal ones, they are packed with intense coffee aroma that does find its way around the house within 5 minutes of baking time. And to combine the best of both worlds, I allowed myself to indulge a generous dose of Nestle’s Mocha Shake, a delicious brew made by blending chocolate ice cream, coffee and Milo together.



1 cup quick-cooking rolled oats

1 cup milk + 1 tbs white vinegar

1/3 cup vegetable oil

2/3 cup packed light brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon table salt

1/2 teaspoon baking soda

1 cup coarsely chopped nuts


  • Heat oven to 400°F. Grease and lightly flour muffin cups or line them with paper cups.

  • Stir together oats and buttermilk in small mixing bowl; leave to stand about 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.

  • Blend until moistened. Stir in nuts. Fill prepared muffin cups 2/3 full with batter.

  • Bake for 16 to 18 minutes. Remove from pan to wire rack to cool. Makes about 6 jumbo-sized muffins.



2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon instant espresso powder

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/8 tsp table salt

1/3 cup packed light brown sugar

1 cup strong coffee, cooled

1 stick unsalted butter, melted and cooled

1 large egg, room temperature

1/2 tsp pure vanilla extract


  • Center a rack in the oven and preheat to 400F. Butter a 12-mold muffin pan or fit them with paper muffin cups.

  • In a large bowl, whisk together the flour, sugar, espresso, baking powder and salt. Stir in the brown sugar.

  • Make sure there are no lumps. In a large glass measuring cup, whisk the coffee, butter, egg and vanilla till combined.

  • Pour the liquid ingredients into the dry ingredients and with a whisk or rubber spatula gently but quickly stir to blend.

  • Divide the batter evenly among muffin cups. Bake for 20 minutes until a knife inserted into the center comes out clean.

  • Transfer the pan to a rack to cool for 5 minutes before carefully removing each muffin from its mold. Makes 12 muffins.



1 tablespoon Nescafe Classic Coffee

2 scoops Nestle Chocolate Ice Cream

150 ml Nestle UHT Full Cream Milk

6 tablespoons Milo Powder


  • Place all ingredients in a blender and blend for 30 seconds or until smooth.

  • Pour into glasses. Decorate with whipped cream and sprinkle extra Milo powder.

Chocolate & Coffee Duo