Wednesday, May 17, 2017

Double chocolate muffins

These super moist double chocolate muffins are sure to knock your socks off! With no oil or butter, they are healthier than the bakery versions. Eat them for breakfast, lunch, dinner or a snack!
When my 7 year old daughter isn't asking me to make butterscotch pudding, she's asking me to make chocolate muffins. She scoffs at blueberry muffins now and won't touch anything without chocolate chips. I guess I am raising a mini chocoholic, which is fun and scary at the same time.

These muffins were one of the best breakfast items I've made this year. Since they don't contain butter or oil, I don't feel quite as bad when I eat more than one in a given day. And you definitely know that's happened!
I replaced the butter and oil with applesauce, which keeps the muffins from drying out and keeps them light and springy. I loaded my muffins with extra chocolate chips because I'm a chocoholic like my little girl. Feel free to top these with a sprinkling of coarse sugar for a little extra crunch or throw in some chocolate chunks for variety.

If you want to eat cake for breakfast but can't justify it, make these instead. They're pretty dang close to cake so it should satisfy your cravings. Enjoy!

Double chocolate muffins 
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ¼ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (I made my own by adding 1 teaspoon of white vinegar into 1 cup of milk)
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Directions
Preheat your oven to 425 degrees F. Generously grease or line 2 standard muffin pans and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In a medium sized bowl, mix together the eggs, buttermilk, applesauce and vanilla. Transfer this to the large bowl with the dry ingredients. Gently fold everything together until a few dry streaks remain.

Add in the chocolate chips and mix until everything just comes together. Do not over mix.

Transfer the batter to your prepared baking pans, filling each well about 3/4 full. Top with extra chocolate chips if desired.

Bake in your preheated oven for 3 minutes. Then turn the heat down to 350 degrees F and bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool before serving. Keep them in an airtight container at room temperature or in the refrigerator. They will keep for several days. Muffins can also be frozen and thawed.

Yield: About 15 muffins

Source: Barely adapted from Pretty.Simple.Sweet

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