Mocha Chip Muffins

These muffins are how you eat chocolate for breakfast without breaking the calorie bank. The fat replacement here is unsweetened applesauce (a full cup of it), which keeps the crumb moist and tender while letting you skip nearly all the oil. Just a teaspoon of safflower oil is all the recipe asks for.

The mocha duo (instant coffee dissolved in water plus a quarter cup of cocoa powder) gives the muffins a deep, brownie-like chocolate flavor that low-fat baking often lacks. Coffee makes chocolate taste more like chocolate, and that holds true here. A teaspoon of cinnamon sneaks in to round out the flavor with subtle warmth.

A quarter cup of chocolate chips is the indulgent finishing touch. Just enough for melted chocolate pockets without pushing the calorie count over the edge.

Pro Tips

• Mix wet into dry just until combined, never more. Overmixing develops gluten and gives you tough, rubbery muffins.
• Spray the muffin cups generously with cooking spray. Low-fat batters stick to liners and pans without enough surface release.
• Test for doneness at 30 minutes first. Low-fat muffins can dry out fast and the 40-minute upper bound risks overbake.
• These are best the day they’re baked. Without much fat to keep them moist, they stale faster than full-fat muffins. Freeze extras within 24 hours.

Variations

• Use real eggs in place of egg substitute for a richer crumb.
• Add 2 tablespoons of espresso powder instead of instant coffee for a stronger mocha kick.
• Swap chocolate chips for white chocolate chips or chopped dark chocolate for a different sweetness profile.