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Blog

Butteryum food blog recipes

Chocolate Applesauce Muffins

Patricia @ ButterYum

Little ButterYum made these muffins for me on Mother's Day.  What a wonderful treat they were.  Thank you, my love!   

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Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

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Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

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Add the applesauce, eggs, and sifted cocoa powder. 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Mmm, mmm.... time to dish it up.

I use a rounded #20 scoop to portion the batter into a professional muffin pan that is lined with these awesome grease-proof liners that I've absolutely fallen in love with.  I especially love using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent!  

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Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!  

Items used to make this recipe:

(affiliate links)


Chocolate Applesauce Muffins

Printable Recipe

makes 18 (140 calories each, not including optional mini chocolate chips)

Ingredients

  • 8 tablespoons unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup Dutch-processed cocoa powder, sifted

  • 1 1/2 cups applesauce

  • 1 3/4 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

Directions

  1. Preheat oven to 350F.

  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

  3. Cream butter and sugar together until light in color, about 2 minutes.

  4. Add eggs, cocoa powder, and applesauce; mix until smooth.

  5. Add remaining dry ingredients and mix just until combined (don't over mix).

  6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Diet Cookbook