Double Chocolate Muffins
May 24, 2007 at 2:25 pm | In recipe |
try the chocolate matcha version here if you like these ones!
makes 6 big muffins
1 cup whole wheat flour [not pastry]
1/2 cup all purpose flour
1/2 t salt
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 t baking soda
5 T applesauce
1 T balsamic white vinegar
1 t vanilla extract
1 cup Silk plain soy creamer
1/3 cup dairy free chocolate chips
preheat oven to 350F, prepare a jumbo muffin pan with non stick cooking spray.
in a large bowl, combine flours, salt, sugar, cocoa powder and baking soda. mix well with a whisk. add chocolate chips, mix in. [you can also choose to fold the chocolate chips in after having mixed the wet ingredients with the dry, but I found out it makes absolutely no difference in these muffins' case.]
in a separate large bowl, combine applesauce, vinegar, vanilla, and soy creamer, whisking them well too.
combine wet/dry ingredients, do not overmix.
bake for 25 minutes, or until toothpick inserted in the middle comes out clean. let cool in the pan on a cooling rack for about 15 minutes before attempting to remove.
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These muffins look delicious!
Comment by Danielle — May 24, 2007 #
thank you Danielle!!
Comment by Celine — May 24, 2007 #
Mmmmm…those are lovely!
Comment by Courtney — May 24, 2007 #
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.
Comment by bazu — May 25, 2007 #
I like the diea of double chocolate for breakfast.
Comment by urbanvegan — May 25, 2007 #
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!
Comment by Celine — May 25, 2007 #
These are in the oven right now! I made regular sized muffins and added cranberries and pecans.
Comment by Katie — May 25, 2007 #
well done!
Comment by Celine — May 25, 2007 #
Mmm Yum. This looks so good. I cannot wait to try it!
Comment by Lotta — May 25, 2007 #
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.
Comment by Tamara — May 25, 2007 #
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!
Comment by Celine — May 26, 2007 #
yum yum!
Comment by textual bulldog — May 28, 2007 #
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.
Comment by anonymous — June 2, 2007 #
cool, anon!
Comment by Celine — June 3, 2007 #
[...] low-fat double chocolate muffin best banana nut chip muffins cherry chip muffins white chocolate cornmeal muffins strawberry corn [...]
Pingback by recipe index « have cake, will travel! — June 17, 2007 #
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.
Comment by kb — June 20, 2007 #
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
Comment by Celine — June 20, 2007 #
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!!
Comment by Sarena — July 2, 2007 #
Sarena, you just made my day!!!
Comment by Celine — July 3, 2007 #
Celine, you did the same for me! Thanks for the great recipes! I can assure you I will be trying many more!
Comment by Sarena — July 3, 2007 #
[...] Chocolate Matcha muffins. Adapted from this. I’ll post the method if anyone’s interested, but it couldn’t be simpler. [...]
Pingback by Dee-licious Carbs! « have cake, will travel! — October 20, 2007 #
[...] adapted from here [...]
Pingback by Low Fat Chocolate Matcha Muffins « have cake, will travel! — October 21, 2007 #
[...] 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 [...]
Pingback by Recipe Index « have cake, will travel! — December 31, 2007 #
I’ve tried this recipe and they are absolutely delicious! Thank you!
Comment by YC — March 22, 2008 #
[...] double chocolate muffins. (Low-fat, too!) [...]
Pingback by it lasts forever n’ ever « rocket ship go! — April 26, 2008 #
[...] 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 [...]
Pingback by Woo-hoo! « Eating with the Rabbits — May 6, 2008 #
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?
Comment by Anonymous — July 26, 2008 #
…sorry…I didn’t mean to be anonymous…Teresa
Comment by Teresa — July 26, 2008 #
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.
Comment by Celine — July 27, 2008 #
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
Comment by Teresa — July 28, 2008 #
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.
Comment by Celine — July 28, 2008 #
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 ;)
Comment by Teresa — July 29, 2008 #
apparently not, T, no baking pow. :)
Comment by Celine — July 29, 2008 #
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!
Comment by Teresa — August 2, 2008 #
I am so making these again. Like now!
Comment by mihl — September 17, 2008 #
[...] 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 [...]
Pingback by Do you remember these guys? « seitan is my motor — October 1, 2008 #