Remember those Low Fat Chocolate Muffins I was working on last week? Well I’ve found a winner! These Two Bite Chocolate Chunk Muffins are sure to satisfy that nagging chocolate craving. Now, if you have a craving for something like… I dunno… dark chocolate cheesecake with extra thick hot fudge, then I suggest you kindly decline one of these muffins and go find that cheesecake. That sounds like a no nonsense craving. But if a light, chocolatey bite is just what you need, then these will certainly do the trick.
I hesitate to call these low fat. I’m not a low fat kind of girl. I go through about 50 pounds of butter a week. There’s nothing low fat about that! I did make some adjustments to the recipe to take these muffins into the realm of reasonable eating. Not one ounce of those 50 pounds of butter went into these muffins. That’s a start, right?
Two of these mini muffins have 114 calories. Yes, I counted. Because I care! These are for you Drea!
Two Bite Chocolate Chunk Muffins
adapted from somewhere in internet land.
makes 18 mini muffins (about 1 Tablespoon of batter each)
1 cups all-purpose flour
1/3 cup sugar or 1/2 cup sugar if you like your muffins sweeter
2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup light sour cream
scant 1/2 cup 2% milk (if you use skim, your muffins will be even lower in calories!)
1 Tablespoon canola oil
1 egg white
3.5 ounces chopped dark chocolate
Preheat the oven to 350 degrees F and position a rack in the center of the oven. Measure all of the dry ingredients in a medium sized bowl, and whisk together. In a separate bowl, combine all of the wet ingredients and whisk to combine, trying to get as many lumps as possible out of the sour cream. Pour the wet ingredients into the dry ingredients all at once and stir to incorporate. Once mixture in combined, fold in the chocolate chunks.
Grease a mini muffin pan. Scoop the muffin batter into a tin with a tablespoon measuring spoon, using one tablespoon of batter per muffin cup. Bake for 10-12 minutes or until a cake tester inserted in the center comes out clean. Let cool in the muffin tins for 5 minutes then transfer to a wire rack to cool.
March 26th, 2008 at 11:57 pm
Nice of you to make a low fat version…though I am a full fat girl.
March 27th, 2008 at 5:12 am
This just means you can eat more, right?
March 27th, 2008 at 7:40 am
the word “cute” doesn’t usually come to mind when i look at food, but that’s the first word that popped into my head when i saw your muffins. coming in a close second was “yummy!”
March 27th, 2008 at 8:00 am
So you did it! Good job!
March 27th, 2008 at 10:07 am
They look wonderful! Loved the mini size, you can eat those without feeling guilty!
Thanks for the low fat recipe!
March 27th, 2008 at 11:00 am
Thank you so much Joy! They look great and the recipe looks like it will taste delicious while also being fairly healthy. Michael said you guys froze some and they turned out well so I think I’ll try that. Seriously thank you for your caring and your work on this!
March 27th, 2008 at 11:44 am
See! This is why I love your blog! These look and sound great, and since I know you don’t compromise taste for function (in this case making them a bit healthier) then I know I can make them and not feel so bad about it. And you know I have to get my chocolate fix. Thanks for another winner!
March 27th, 2008 at 12:39 pm
This is right up my alley - low-fat or full-fat, I LOVE chocolate muffins. No better way to make muffins than chocolate, if you ask me.
March 27th, 2008 at 5:13 pm
I’m pretty sure I could do it in one bite! Beautiful!
March 27th, 2008 at 5:29 pm
Chocolate-y, dense, and low-fat. Is it inappropriate to say I love you?
March 27th, 2008 at 11:13 pm
I am going to make these for my friend who keeps asking me for fat-free doughnuts. Thanks for the recipe Joy! Did you hear, it’s going to cold this weekend in So. Cali. Low 60’s Brrr!
March 28th, 2008 at 5:58 am
These sounds delicious and simple to make! Yum!
March 29th, 2008 at 7:29 pm
Thanks for sharing this! I made this with some dark chocolate chips. They are really yummy - and I’m probably defeating the purpose of low fat by eating several at a time! It took my oven about 5 minutes more than you describe.
March 30th, 2008 at 7:41 am
How perfect! Cupcake & chocolate…without the guilt!
April 8th, 2008 at 6:19 pm
Yummy! I love that they are not too sweet.
May 9th, 2008 at 6:29 pm
I just made these for my mom. Since she needs to watch her sugar, I used Splenda and they turned out just great! Thanks for the great recipe!
May 9th, 2008 at 6:34 pm
Also, I used whole wheat flour. Oops!
May 9th, 2008 at 10:24 pm
[...] Recipe from Joy The Baker. [...]
January 11th, 2009 at 6:47 am
I just tried your recipe today and wanted to say thank you, because it was really tasty!