Everyone who knows me well knows that I have a weakness for those huge, moist chocolate muffins that you get in coffee shops with your latte. The chocolatey the better! Well, in an effort to stay healthy and control my waistline, I have been on a mission to create an equally delicious, decadent chocolate muffin that doesn’t derail my health while I enjoy it.
I think that I may have finally accomplished the task! The results from this morning’s experiment were a huge success. Try them warm and I think you will agree.
Chocolate Apple Muffins
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1/3 cup canola oil
- 3/4 cup lowfat or nonfat buttermilk
- 1 tsp vanilla
- 1 very large apple, peeled and chopped into fine pieces
- 1/3 cup chocolate chips (the mini ones are better, but the regular size would work, too)
Preheat oven to 350 degrees.
Spray one 12 cup muffin tin with cooking spray.
In a large bowl, combine flours, cocoa powder, baking power, baking soda and salt. Stir with a whisk until well combined.
In a medium sized bowl, beat together the eggs and sugar until combined. Add canola oil, buttermilk and vanilla and stir well.
Add wet mixture to the dry mixture in the large bowl and stir until just moistened. Be careful not to overmix the batter.
Stir in apple pieces and chocolate chips until just combined.
Put batter in muffin cups.
Bake at 350 degrees for 20-25 minutes. (Until toothpick inserted in center of one of the muffins comes out clean.)
Serve warm if possible.
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