Little ButterYum made these muffins for me on Mother's Day. What a wonderful treat they were. Thank you, my love!
Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).
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!
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 muffin cups that are lined with these awesome 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!
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:
- professional muffin pan
- brown grease-proof paper liners
- portion scoop
- high quality dutch-processed cocoa powder
- beaterblade attachment
- heavy duty stand mixer
Chocolate Applesauce Muffins
makes 18 (140 calories each, not including optional mini chocolate chips)
- 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
- Preheat oven to 350F.
- Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.
- Cream butter and sugar together until light in color, about 2 minutes.
- Add eggs, cocoa powder, and applesauce; mix until smooth.
- Add remaining dry ingredients and mix just until combined (don't over mix).
- Use a heaping #20 portion scoop to fill cups about 3/4 full.
- Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.
- Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.
adapted from The Low GI Cookbook