Description
These Skinny Double Chocolate Muffins are a healthier twist on classic chocolate muffins, featuring unsweetened applesauce and Greek yogurt for moisture and reduced sugar content. With rich cocoa and mini chocolate chips, they offer indulgent chocolate flavor while keeping calories in check. Perfect for a guilt-free breakfast or snack, these muffins bake quickly with a two-step oven temperature method for moist, tender results.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup vanilla Greek yogurt (or plain/vanilla regular yogurt)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Add-ins
- 1/2 cup mini chocolate chips (plus a few more for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 12-count muffin tin with cooking spray. Avoid using cupcake liners as the muffins tend to stick.
- Mix Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce, granulated sugar, honey, large egg, Greek yogurt, and vanilla extract until the mixture is smooth and free of yogurt lumps.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, and baking powder until well blended. Gradually add the wet ingredients to the dry, stirring gently to combine. Ensure there are no dry flour pockets but avoid overmixing. Fold in the mini chocolate chips, expecting a slightly chunky batter.
- Fill Muffin Cups and Bake: Evenly divide the batter into the prepared muffin cups. Bake in the preheated oven at 425°F for 5 minutes.
- Adjust Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 375°F (190°C) and bake for an additional 13 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean. If not fully baked, continue baking for up to 2 more minutes.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 3 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not use cupcake liners as these muffins stick to them; spraying the pan works best.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
- Be careful not to overmix the batter to ensure tender muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- You can sprinkle extra mini chocolate chips on top before baking for added texture.
