Double Chocolate Muffins

from ButterYum
makes 18 muffins


  • 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
  • 1/2 cup mini chocolate chips


  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); stir in mini chocolate chips. 
  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 Cookbook