Light Chocolate Chip Muffins

"This is a great recipe for lower-fat chocolate chip muffins. The texture and flavor is just right. The recipe is from a book called Dr. Cookie."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Chris from Kansas photo by Chris from Kansas
Ready In:
25mins
Ingredients:
10
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 400°F.
  • Coat a 12-muffin tin with nonstick cooking spray.
  • Whisk the flour with the baking powder and salt and set aside.
  • Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
  • Add the milk and vanilla and beat again.
  • Mix the flour and chocolate chips into the batter by hand just until combined.
  • Spoon the batter into the muffin cups so that each is about two-thirds full.
  • Top each muffin cup with cinnamon/sugar mixture, if desired.
  • Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
  • Cool in the tin set on a wire rack for about 10 minutes.
  • Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.

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Reviews

  1. These are quite tasty! I had to cook them for about 18-20 minutes rather than the 15 minutes. They were light and fluffy, just the way I like my muffins.
     
  2. these were really good! i added 1/2 tsp. cinnamon to the dry mixture. you can't really tell they are low-fat!
     
  3. wow are these good (could be because i haven't had chocolate in about 8 months tho!) i made some subs such as whole wheat flour, applesauce in place of butter, light soy milk rather than milk, splenda, and egg substitute. cut the calories down to 95 per muffin! thanks for posting.
     
  4. Great recipe and wonderful flavor! Kids did not know I used a lighter recipe at all. Followed it completely except for the chocolate chips as I did not really measure so probably had a bit more but that is always a good thing with chocolate! Made for Healthy Choices Tag Game.
     
  5. Yummy muffins! Thanks for sharing. I added more chocolate chips (about 2/3 cup total), and used a little bit of rolled oats in place of some of the flour (about 1 1/2 c flour, 3/4 c oats).
     
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Tweaks

  1. Yummy muffins! Thanks for sharing. I added more chocolate chips (about 2/3 cup total), and used a little bit of rolled oats in place of some of the flour (about 1 1/2 c flour, 3/4 c oats).
     
  2. My family loved these. I followed the recipe as written other then I used 2% milk instead of skim and butter instead of margarine. I also used milk chocolate chips as that is what I had on hand. I did not put the optional topping on these. These were easy to make. These will be made more often!
     
  3. wow are these good (could be because i haven't had chocolate in about 8 months tho!) i made some subs such as whole wheat flour, applesauce in place of butter, light soy milk rather than milk, splenda, and egg substitute. cut the calories down to 95 per muffin! thanks for posting.
     

RECIPE SUBMITTED BY

<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
 
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