Low Fat Chocolate Muffins Recipes

CHOCOLATE MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
• In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
• In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
• To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
• Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt in a medium bowl.
• Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
• Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil, and vanilla to the yolk. Mix with a wooden spoon until well blended. Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form. Add to the batter along with 1/4 cup of the chocolate chips. Stir until well blended.
• Divide batter equally among the 12 muffin tins. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.

LOW FAT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts

LOW-FAT CHOCOLATE MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F. Coat a 12-hole muffin tin with cooking spray.
• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Separate egg, placing whites in a medium bowl and yolk in a large bowl. Set whites aside. Add brown sugar, applesauce, oil, and vanilla to yolk. Mix with a wooden spoon until well blended. Add flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat whites until soft peaks form. Add whites to batter along with 1/4 cup of chocolate chips (4 tablespoons). Stir until well blended.
• Divide batter equally among muffin cups. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.
• Bake until a toothpick inserted in center of one muffin comes out clean, about 23 minutes. Cool 5 minutes in tins and then remove muffins to a rack to cool for 10 minutes more.

LOW-FAT CHOCOLATE MUFFINS

Steps:

• In a bowl, combine the first six ingredients.
• Stir in yogurt, milk and vanilla just until moistened.
• Coat muffin cups with nonstick cooking spray; fill two-thirds full.
• Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
• Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F.
• Coat a 12-hole muffin tin with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl.
• Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl.
• Set the whites aside.
• Add the brown sugar, applesauce, oil and vanilla to the yolk.
• Mix w/a wooden spoon until well blended.
• Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form.
• Add whites to the batter along with 4 Tbsp of the chocolate chips.
• Stir until well blended.
• Divide batter equally among the 12 muffin cups.
• Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin.
• Bake until toothpick comes out cleam, about 23 minutes.
• Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.