Recipe

Dark cocoa chocolate chip muffins

Inspired by more healthful baking techniques in cookbooks and food bloggers' websites, these muffins are a relatively balanced chocolate fix and breakfast treat all baked into one morsel. Forget the vegetable oil and extra butter, try swapping in plain [unsweetened!] greek yogurt and some applesauce to keep baked goods very moist. Hershey's also makes an unsweetened dark cocoa powder that is super intense in flavor and coloring. I love it, and it gave these muffins an almost "death by chocolate" look to them. I prefer to slice my muffins in half, warm them a bit, and spread on some blackberry or blueberry preserves. Bonnie's Jams, I'm looking at you! Makes 12 large muffins or 24 traditional size muffins. I've also used this batter in 6 mini-loaf baking pans and the texture is still amazing.
2CUPSwhole wheat flour
2CUPSall purpose flour
2CUPSgranulated sugar
1CUPunsweetened dark cocoa powder
2TSPNSbaking soda
1CUPdark chocolate chips
1CUPsemi-sweet chocolate chips, or carob chips [healthier alternative!]
2Xeggs, room temperature
1 ½CUPSplain, unsweetened Greek yogurt
1CUPskim milk
1CUPapplesauce
2TSPNSvanilla extract
2TBSPNSflaky sea salt, for garnish, optional

  1. Set the oven at 400 degrees. Prepare the baking tins: gently use a little baking spray or grease each muffin tin with a little bitter and dust with cocoa powder; set aside.
  2. In a large mixing bowl, combine the dry ingredients: whole wheat and all purpose flours, granulated sugar, cocoa powder, and baking soda.
  3. Whisk to combine, then stir in all of the chocolate chips. Make a well in the center of the dry ingredients, then set aside.
  4. In a medium-sized bowl, combine the wet ingredients. Add the eggs, whisking until slightly beaten, then add in the yogurt. 
  5. Whisk in the skim milk and the applesauce, until all ingredients are thoroughly mixed. 
  6. Stir in the vanilla into the egg mixture, then pour this wet mixture into the well of the dry ingredients.
  7. Use a spatula to gently fold and combine the wet into the dry, but be careful to not overmix. 
  8. Using the spatula or a spoon, gently divide the batter amongst the prepared muffin tins, smoothing the tops. Sprinkle each muffin with a little of the flaky sea salt.
  9. Gently tap each tin on the counter to remove any air bubbles, then place in the center rack of the preheated oven.
  10. Bake for about 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the tins for about 10 minutes, then allow to cool on the counter until ready to serve.

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