- 0.5 cup Apple Sauce
- 0.25 cup Honey
- 0.3 cup Pure Cane Sugar
- 0.75 cup Plain Greek Yogurt
- 1 Egg
- 1 teaspoon Pure Vanilla Extract/Paste
- 1 shot (optional) Espresso/Coffee
- 0.5 cup All-Purpose, Unbleached Flour
- 0.5 cup Whole Wheat Pastry Flour
- 0.3 cup Cocoa Powder
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Kosher Salt
- 0.5 cup Dark/Semi-Sweet Chocolate Chips
I remember looking at a dessert menu at a restaurant once with my dad and sister and reading ‘Death by Chocolate.’ “That,” my Dad said “we need to order. Death by chocolate is how I want to die!” I was probably 12 at the time so I did not quite understand the humor.
But now, death by chocolate is what I think about when I make and eat these muffins. So rich, so full of chocolate, so good!
Oh and brownie points – no butter or oils are used to make these muffins! I also snuck in some whole-wheat flour though this is optional!
Preheat Oven to 350F
Mix The Wet Ingredients
Into the bowl, add the apple sauce, greek yogurt, honey, and sugar. Mix on medium speed until combined. Next, add the egg, vanilla, and espresso/coffee. The espresso/coffee will enhance the chocolate flavor but this is completely optional. With a spatula, scrape down the sides of the bowl occasionally to make sure everything is well mixed. Mix until the ingredients are well incorporated.
Mix The Dry Ingredients
Add Dry To Wet
Scoop & Bake
Place the cupcake liners into the cupcake tin then spoon the batter into the cupcake liners evenly.
Fill them all the way to the top! The muffins will rise while baking and form muffin tops!
Sprinkle another couple of chocolate chips over each muffin then bake at 350F for 25-35minutes or until a toothpick comes out clean.
Allow the muffins to cool slightly but not for too long because these muffins tastes best warm in my opinion.
Store in an air-tight container for up to 5 days.
I recommend heating up the muffin for 20 seconds in the microwave for the best chocolate flavor, plus all those chocolate chips will melt again!