The husband and I are embarking on a new kitchen journey that we hope will look beautiful in the end. While the facelift is happening, I’m looking for ways to keep us fueled that doesn’t involve eating out every night. For Ben, fuel must include some kind of dessert, or something close that will satisfy his sweet tooth. Me? I’m much more of a savory soft pretzel kind of gal. I’m sure that’s apparent from my choice of cheat food following my extended clean eating period. For a good balance, I decided to make these sour cream chocolate muffins that highlights more of the chocolate than the sugar. You’ll notice I tried to incorporate many healthy ingredients, but alas, a chocolate muffin is not complete without a few naughty additions, like a sprinkling of turbinado sugar. Making sure we don’t get bored, I baked half the batter as is, which resulted in a super soft muffin and gooey melted chocolate within. The other half contains shredded coconut throughout and on top. I like the way some of the flakes toasted while baking. Both are quite delicious. Give it a try.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, plus 1 egg yolk
- 1 1/4 cups stevia
- 2/3 cup unsweetened apple sauce
- 2 cups sour cream
- 1 tbsp vanilla extract
- 6 oz dark chocolate chunks
- shredded coconut, optional
- 1/3 cup turbinado sugar
- Preheat the oven to 375 degrees F. Coat two muffin pans with nonstick spray; set aside.
- In a bowl, whisk the flours, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs and stevia until incorporated. Stir in the apple sauce, sour cream and vanilla extract. Mix the dry ingredients into the wet. Fold in the dark chocolate and shredded coconut, if you prefer. Evenly divide the mixture into the pans. Only fill 16 of the muffin cavities.
- Sprinkle the muffins, evenly, with turbinado sugar. Top with shredded coconut, if preferred.
- Bake for 10 minutes. Then reduce the heat to 350 degrees F and cook for another 7-10 minutes, until a toothpick inserted into the middle comes out clean.
- Allow the muffins to cool in the pan for a minimum of 10 minutes, before transferring to a rack to cool completely.