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. Packed with rich cocoa and mini chocolate chips, these muffins are perfect for a guilt-free indulgence that doesn’t compromise on flavor or texture.
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 regular plain or vanilla 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 Muffin Tin: 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 to them.
- Mix Wet Ingredients: In a large bowl, combine the unsweetened applesauce, granulated sugar, honey, egg, Greek yogurt, and vanilla extract. Whisk thoroughly until the mixture is smooth and free of yogurt lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, and baking powder to evenly distribute all leavening agents and cocoa powder.
- Mix Batter: Slowly add the wet ingredients to the dry ingredients, stirring gently to combine. Be careful not to overmix; fold the batter until all the flour is moistened and no dry pockets remain. Then fold in the mini chocolate chips. The batter should be a little chunky.
- Fill Muffin Cups and Bake: Evenly divide the batter among the 12 muffin cups. Place the muffins in the oven and bake at 425°F for 5 minutes. Without removing the muffins, lower the oven temperature to 375°F (190°C) and bake for an additional 13 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are done. If not, bake for 2 more minutes.
- Cool the Muffins: Remove the muffin tin from the oven and allow the muffins to cool for 3 minutes in the pan. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not use cupcake liners as the muffins stick to them; spraying the pan is sufficient.
- Use unsweetened applesauce to keep muffins moist without adding extra sugar or fat.
- Greek yogurt adds protein and moisture; regular yogurt can be used as a substitute.
- Be careful not to overmix the batter to avoid dense muffins.
- Adding extra mini chocolate chips on top before baking gives a more attractive finish.
- Check muffin doneness early to prevent overbaking and dryness.
