Dark Chocolate Mini Muffins

Total Time
Prep 20 mins
Cook 15 mins

Delicious low-fat muffins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick cooking spray; set aside.
  2. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt. Make a well in center of flour mixture; set aside.
  3. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to the flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
  4. Spoon batter into prepared muffin cups, filling each cup a little over half full. Sprinkle with remaining chocolate pieces. Bake for 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve.


Most Helpful

I recommed these as mini-muffins. They don't rise very high, but are perfect little chocolate bites. Makes 48 mini muffins. And don't be afraid of the vinegar - that's what makes them rise. You can't really taste it under the molasses and cocoa. I also added about a half cup of chips instead of 1/3 C.

Laurel Becker June 12, 2008

Tasted like little mini choc choc chips cookies! I omitted the balsamic vinegar; I was nervous about that but it was such a strange ingredient for muffins! I used whole wheat pastry flour for the white flour & used more applesauce for the oil. I used 1/2 cup mini choc chips & just mixed them into the batter instead of sprinkling them on top. Baking time was about 10 min. Thanks so much!

LUVMY2BOYS May 18, 2006

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