May 24, 2007 at 2:25 pm
· Filed under recipe
Double Chocolate Muffins
Non-stick cooking spray if making jumbo muffins
1 cup (120 g) white whole-wheat or whole-wheat pastry flour
1/2 cup (63 g) all-purpose flour
1/4 teaspoon fine sea salt
1 cup (120 g) powdered sugar
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 cup plus 1 tablespoon (76 g) unsweetened applesauce
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon pure vanilla extract
1 cup (235 ml) plain soy creamer or any nondairy milk
1/3 cup (58 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners, or lightly coat a jumbo muffin tin with non-stick cooking spray.
In a large bowl, sift together flours, salt, sugar, cocoa, and baking soda. Set aside.
In a small bowl, whisk together applesauce, vinegar, vanilla, and soy creamer.
Fold wet ingredients into dry, being careful not to over mix. Fold in chocolate chips.
Divide batter equally into muffin cups. Bake 16 to 20 minutes for standard muffins, 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Yield: 6 jumbo or 12 regular muffins
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Danielle said,
May 24, 2007 at 4:23 pm
These muffins look delicious!
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Celine said,
May 24, 2007 at 6:16 pm
thank you Danielle!!
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Courtney said,
May 24, 2007 at 9:51 pm
Mmmmm…those are lovely!
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bazu said,
May 25, 2007 at 1:00 am
Yum- I love these kinds of quick recipes that only make a small amount of something, because when confronted by somethind delicioious, I have no self-control. I’m curious, does the white balsamic vinegar add any special flavor to these muffins, different than using cider vinegar? I’m very intrigued by that ingredient.
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urbanvegan said,
May 25, 2007 at 1:36 am
I like the diea of double chocolate for breakfast.
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Celine said,
May 25, 2007 at 4:40 am
Courtney! they are! I was impressed, the chocolate chips were melting when I ate one. it was luscious. ;p
bazu: these are kind of healthy too, so losing self control wouldn’t be such a bad thing. muahaha! I’m evil.
funny thing about the vinegar: in this case, it’s great to use a mildly flavored vinegar, so any kind of white vinegar would do [but the ACV could work too I'm ready to bet], although white balsamic was all I had around at the time when I first made the recipe!!! simple as that. :)
urbanvegan: yup, double chocolate anything [anytime of the day, really] sounds like a party to me and my hips!
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Katie said,
May 25, 2007 at 5:01 am
These are in the oven right now! I made regular sized muffins and added cranberries and pecans.
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Celine said,
May 25, 2007 at 5:30 am
well done!
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Lotta said,
May 25, 2007 at 7:01 pm
Mmm Yum. This looks so good. I cannot wait to try it!
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Tamara said,
May 25, 2007 at 9:23 pm
Mmm, these look great! I have another chocolate muffin recipe that uses regular balsamic vinegar. I’m excited about this recipe because I have some Silk creamer in the fridge that needs to be finished up (I’m not a coffee drinker – bought it for another recipe) – hooray! Thanks.
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Celine said,
May 26, 2007 at 5:00 am
I’m looking forward to knowing what you think of them, Lotta!
oh you know Tamara, I always buy Silk creamer even though I don’t use it in my coffee, but I also always struggle to find recipes to use it up! I find it’s good to add creaminess to pasta and rice dishes, well, the plain version of the creamer at least. and of course, in several baked goods recipes too. yay!
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textual bulldog said,
May 28, 2007 at 4:24 am
yum yum!
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anonymous said,
June 2, 2007 at 5:45 pm
okay, i halved the recipe, used fat-free silk, a tablespoon of walnut oil, a teaspoon of cinnamon, a few pinches of allspice, and about a half a cup of zucchini. i left out the chocolate chips, but i think i’ll add them next time. they came out really well.
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Celine said,
June 3, 2007 at 6:26 am
cool, anon!
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recipe index « have cake, will travel! said,
June 17, 2007 at 10:11 am
[...] low-fat double chocolate muffin best banana nut chip muffins cherry chip muffins white chocolate cornmeal muffins strawberry corn [...]
kb said,
June 20, 2007 at 6:18 pm
I just made these (by that I mean I had my boyfriend make them for me) and they are sooooo good! The whole wheat flour really adds a nice texture to them. I can’t stop eating them but they are healthy enough that I’m okay with that.
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Celine said,
June 20, 2007 at 7:09 pm
yay, KB!!! you’re my kind of gal: justifying eating something like muffins and yet finding them to be healthy enough to have more more more! :D
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Sarena said,
July 2, 2007 at 8:05 pm
Thank you so much for posting this recipe! I just made them and the whole family thought they were great! I am lactose intolerant and have not had anything good and chocolaty for quite some time! I used almond milk and regular balsamic vinegar. I also made them in mini muffin sizes so I can enjoy more! Thank you for the great recipes!!
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Celine said,
July 3, 2007 at 5:35 am
Sarena, you just made my day!!!
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Sarena said,
July 3, 2007 at 2:47 pm
Celine, you did the same for me! Thanks for the great recipes! I can assure you I will be trying many more!
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Dee-licious Carbs! « have cake, will travel! said,
October 20, 2007 at 2:34 pm
[...] Chocolate Matcha muffins. Adapted from this. I’ll post the method if anyone’s interested, but it couldn’t be simpler. [...]
Low Fat Chocolate Matcha Muffins « have cake, will travel! said,
October 21, 2007 at 6:49 am
[...] adapted from here [...]
Recipe Index « have cake, will travel! said,
December 31, 2007 at 12:51 pm
[...] Muffin Tops White Chocolate Cornmeal Muffins Cranberry Orange Bread Strawberry Corn Muffin Low Fat Double Chocolate Muffins Cherry Chip Muffins Banana Nut Chip Muffins Citrus Soygurt Muffins Mini Coconut [...]
YC said,
March 22, 2008 at 5:20 pm
I’ve tried this recipe and they are absolutely delicious! Thank you!
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it lasts forever n’ ever « rocket ship go! said,
April 26, 2008 at 1:58 am
[...] double chocolate muffins. (Low-fat, too!) [...]
Woo-hoo! « Eating with the Rabbits said,
May 6, 2008 at 12:04 pm
[...] are the Low-Fat Double Chocolate Muffins by Celine, only with about two tablespoons of cocoa instead of the 1/4 cup the recipe calls for. I [...]
Anonymous said,
July 26, 2008 at 7:15 pm
Anytime I try to make chocolate cupcakes/muffins, I use a chocolate cake recipe and use muffin tins. They always taste great but ALWAYS come flat. (I don’t mean fallen like a bad recipe just flat like up to the height of the top of the muffin pan, never rising with a nice mound like your picture shows.) I’m hoping your recipe will do the trick for me. Flat ones just don’t look nice.
(Despite what I’m writing next, I plan on making these as you wrote it.)
I don’t mean to make changes to your recipe before I even start, but I have a few questions. Do you think there’ll be a marked difference in the outcome if I use 1 1/2 cups whole wheat pastry flour instead of 1 cup whole wheat and 1/2 cup white? Do you have a sub suggestion for the apple sauce? Also, would it make a big difference if I used another liquid, like soy or rice milk, instead of the silk creamer?
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Teresa said,
July 26, 2008 at 7:16 pm
…sorry…I didn’t mean to be anonymous…Teresa
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Celine said,
July 27, 2008 at 4:27 am
thanks for putting a name to the qs, Teresa, I appreciate it and always prefer “knowing” who I’m typing at. :)
a trick to have rounded tops on muffins: make sure you fill them up all the way. that’s pretty much the trick to it, although it might make for about 1 less muffin, depending on the case/recipe.
you can most definitely use WWP instead of the combo of the ones mentioned above: I used to not have access to it in the past, but now that I do I use it everywhere.
feel free to replace the apple sauce with pumpkin puree instead. the flavor won’t be overwhelming, thanks to the cocoa.
another liquid will work perfectly well, (full-fat) soy milk especially will since it’s a bit higher in fat than rice milk is. it will make for a better texture and flavor, in my opinion.
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Teresa said,
July 28, 2008 at 2:27 am
Filling it up to the top won’t do it with these chocolate cake recipes I’ve used. It’ll rise a little but then spread out over the top of the muffin tin to make flat, overflowing tops that merge into each other instead of round tops (think graduation caps) . It’s a ridiculous job getting them out of the pan without the flat tops breaking.
So many chocolate cake recipes have a high liquid ratio, adding water in addition to other liquids. I’ve even reduced the water by half and still had the problem. I’ll have to try yours this week. (My other muffins—banana, corn, vanilla…they do rise more normally.)
Why the apple sauce or pumpkin? Is it because you’re making them low fat? I noticed you have no oil in the recipe. Could 1/4 cup canola oil go in instead of the apple sauce, or would it change things?
Thanks so much for your time.
Teresa
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Celine said,
July 28, 2008 at 9:53 am
yeah I’ve had that happen to me too. I’ll ask the obvious, although I usually blame the recipe in question: your baking soda/powder are all fresh and stuff, right? right.
the apple sauce and/or pumpkin are used as the binder, but mostly to lower the amount of fat in this particular recipe. you could use oil instead. I haven’t tried it myself, so I cannot guarantee the results.
the thing is, using apple sauce in these doesn’t make it taste healthy at all, so if you have access to the stuff, I’d go for it instead.
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Teresa said,
July 29, 2008 at 1:24 am
Yep, my leavening ingredients are fresh. They’re working fine in my other recipes…(didn’t hurt to ask).
***No baking powder in this one?
I’m looking forward to trying them, and when I do, I’ll let you know if they were round ;)
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Celine said,
July 29, 2008 at 8:44 am
apparently not, T, no baking pow. :)
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Teresa said,
August 2, 2008 at 2:37 pm
Celine, they were a success!
My kids and their omni friends (and my friends—the kids’ moms) loved it. The best way to test a recipe is on little kids because they’re brutally honest, and they don’t even know it.
The muffins did NOT flatten out on me (though they weren’t as round-topped as your photo). They were cute, moist, and delicious. There might be a few reasons for that. For one, I chose to make 36 mini muffins instead of 12 regular size. Also, I decided to use 1/4 canola oil instead of the apple sauce. Switching to all ww pastry flour worked fine. In case it needed more umph, I put one egg equivalent of ener-g replacer, but I’m not sure if it really needed it.
Changing a recipe the first time you bake something isn’t really fair to the original when judging the outcome. I’ve promised myself to make it the way you posted as well.
Thanks so much for sharing the recipe and your additional input.
Wonderful!
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mihl said,
September 17, 2008 at 4:12 pm
I am so making these again. Like now!
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Do you remember these guys? « seitan is my motor said,
October 1, 2008 at 6:44 am
[...] are Celine’s Double Chocolate Muffins. They look as if they have smurf hats because the muffin pan slipped after I put it onto the baking [...]