These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
| Level: | Easy |
| Total: | 1 hr 12 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 22 min |
| Yield: | 12 muffins |
Ingredients
- Cooking spray
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 3/4 cup reduced-fat sour cream
- 1/2 cup unsweetened smooth applesauce
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 3/4 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt in a medium bowl.
- Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
- Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it’s okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Calories | 280 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 40 milligrams |
| Sodium | 200 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 1 grams |
| Protein | 5 grams |
| Sugar | 23 grams |
Reviews
I made this the night before I knew was going to be a busy school morning and they were delicious. I only had sweetened applesauce so I did knock the brown sugar back a couple tablespoons. I added a bit more chocolate chips because that’s what my kids like. They were very moist and the right amount of sweet. I popped them into an air tight container and we all enjoyed one on the go the next morning.
Easy to follow. Tasted great.
Good moist muffins. I substituted plain yogurt for the sour cream. I also added sanding sugar to the top.
Pros: Delicious muffins!
Cons: I couldn’t stop eating them
Cons: I couldn’t stop eating them
So good! Was nervous about the sour cream but it made the muffins so good! I added a few sprinkles of salt to the top of each muffin before putting it in the oven.
These muffins tasted great! Not too dry, not overly moist- just right!, we used gluten-free flour and appreciated the applesauce – just the right sweetness for breakfast.