Get ready to revolutionize your baking game with these mind-blowing Double Chocolate Muffins that prove you don't need eggs, oil, or butter to create the most incredibly moist and rich chocolate treat! Whether you're looking for a healthier dessert option, dealing with dietary restrictions, or simply wanting to impress your friends and family, these muffins are about to become your new obsession. Imagine biting into a chocolate-packed, incredibly soft muffin that's so delicious, you won't believe it's made without traditional baking ingredients!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup almond milk
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, mix the unsweetened applesauce and almond milk until thoroughly blended.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the wet and dry ingredients together using a spatula, being careful not to overmix. The batter should be just combined with some small lumps remaining.
- Fold in 3/4 cup of chocolate chips into the batter, reserving the remaining 1/4 cup for topping.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the remaining chocolate chips on top of each muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Don't Overmix: The key to tender muffins is gentle mixing. Stop stirring as soon as the dry and wet ingredients are just combined.
- Room Temperature Ingredients: Ensure your applesauce and almond milk are at room temperature for better ingredient integration.
- Chocolate Chip Trick: Reserving some chocolate chips for topping creates a beautiful, professional-looking finish.
- Check for Doneness: Use the toothpick method carefully - a few moist crumbs are perfect, but wet batter means they need more time.
- Cooling is Crucial: Let muffins rest in the tin for 5 minutes before transferring to prevent breaking.
- Storage Tip: These muffins stay moist for 3-4 days in an airtight container at room temperature or can be frozen for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 0mg
