This is what happens when you have a hankering for chocolate muffins but don’t want the calories. I went out searching for a chocolate applesauce muffin recipe after making applesauce pancakes this morning. Not too sweet, sayeth the husband, and also not too dense. Good for breakfast, snack, or dessert.
Preheat the oven to 350. Gather your ingredients, as always. (That’s flour and sugar in the background containers.) Use room temperature butter or cut it into small chunks so it will cream well.
Cream the butter and sugar in the bowl.
Add eggs and powdered cocoa. Fold in applesauce.
Add remaining ingredients and stir until mixed. If you continue mixing it will introduce air bubbles and really fluff up.
Fill the muffin tin at least half full, closer to 3/4 full if you can manage.
As you put the muffins in the oven, lower the temperature to 325 degrees.
Bake for 25-28 minutes. Remove from tin and let cool for 5 minutes.
- 1/2 cup butter (1 stick), room temperature
- 2/3 cup sugar
- 2 eggs
- 1/2 cup powdered Dutch cocoa
- 1.5 cup applesauce (cinnamon flavored is fine)
- 1.75 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Cream the butter and sugar. Add eggs and cocoa. Fold in applesauce. Add remaining dry ingredients and mix until just combined. Fill muffin tins about three-quarters full. Reduce oven temperature to 325 degrees and bake for 25-28 minutes. Let cool for 5 minutes. Frost if desired.
Makes 12 muffins.