I love muffins, I love chocolate, and I love chocolate for breakfast. If you’ve seen some of my recipes then this is not a shocker. A few weeks ago I challenged myself to try to make more healthy recipes, especially baked goodies. My quest started with some awesome Light Chocolate Chip Cookies.
A couple of weeks ago, someone left me a lovely comment about the High Domed Chocolate Chip Muffins that I made last year. That got me in the mood to make them again, but instead I put my thinking cap on. Wouldn’t it be great to continue on my personal quest by making a lighter chocolate chip muffin? Oh yes. 🙂
While these light chocolate chip muffins are lower in fat and calories than a typical chocolate chip muffin, they are still just as delicious.
Light Chocolate Chip Muffins Recipe
(Makes 6 standard sized muffins)
- 1 and 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup plain low fat Greek yogurt
- 1/2 cup miniature semi-sweet chocolate chips
- Preheat the oven to 375 degrees F.
- Grease 6 standard sized muffin cups and set the baking pan aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a large bowl, cream together the butter and sugar.
- Beat in the egg and vanilla extract.
- Beat in 1/3 of the dry ingredients and half of the yogurt. Then beat in another 1/3 of the dry ingredients and the remaining half of the yogurt. Last, beat in the remaining 1/3 of the dry ingredients. Mix each step just until the flour mixture is incorporated. Be careful not to over mix.
- Set aside 1 tablespoon of the mini chocolate chips and mix the remainder of them into the muffin batter.
- Evenly scoop the batter into 6 muffin tins and evenly sprinkle the 1 tablespoon of mini chocolate chips on top each muffin.
- Bake them in the preheated oven for about 20 minutes or until a tester inserted comes out clean.
- Let them cool in the pan for about 5 minutes and then move them to a wire rack to finish cooling.
Store in an air tight container at room temperature or in a freezer friendly bag in the freezer.
Making muffins is mad easy! I’ve made a lot of them so I put together this nifty list of baking tips.
These muffins have less sugar, fat, and chocolate chips, than my High Domed Chocolate Chip Muffins. I would not say that these are “healthy” exactly, but they are certainly healthier than the high test version.
It turns out that you don’t need to replace the missing sugar with anything. These muffins are still plenty sweet tasting.
With only two tablespoons of butter they are way lower in fat than a typical muffin and still taste great. Isn’t that crazy? Thanks to the addition of Greek yogurt they also manage to stay nice and moist. I still love my High Domed Chocolate Chip Muffins, but these muffins are lighter and fluffier and I love that even more. You really can’t go wrong with either muffin option. It’s a matter of personal preference.
As my dedicated readers know, I’m kind of obsessed with mini chocolate chips. At first I just thought they were adorable, but I’ve now realized they’re pretty handy too. Especially in recipes where you are trying to make a little go a long way, like a healthier version of something. The small chocolate bits are more evenly spread out as compared to regular size chips so you can use less chocolate here and still get the same punch of chocolaty goodness.
I love, love, love this muffin base. It’s a simple and tasty vanilla base that you can use as a vessel for berries, nuts, other kinds of chocolate, or anything else your imagination can come up with. Heck, you could even just make vanilla muffins. Obviously I would never do that while we still live in a world where you can buy chocolate, but you can. I guess. 😉
I’m not sure if you can tell from these photos, but these muffins are tall! It’s as if I bought them straight from a fancy bakery shop. Actually, I think these are better than the most of the bakery ones because they’re not as heavy and greasy (not to mention these are far cheaper).
I love that I can still enjoy chocolate for breakfast and not feel as guilty about it. Who’s with me?
Adapted from: The America’s Test Kitchen: Family Baking Book
Here are some other fabulous muffin recipes.