- 1 ¾ cup (210 g) whole wheat flour
- ¾ cup (60 g) unsweetened cocoa powder
- 1 cup (200 g) sugar
- ½ tsp cream of tartar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- ¼ cup egg beaters
- ½ cup unsweetened applesauce
- ½ cup plain (unsweetened) Greek yogurt
- 1 ½ tsp vanilla extract
- 1 scant cup hot water, divided
- ½ cup (98 g) semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees (F).
- Using a wooden (or large plastic) spoon, mix all of the dry ingredients together (i.e., flour through salt) until evenly combined.
- Add all of the wet ingredients EXCEPT for the hot water (i.e., egg beaters through vanilla extract). Mix with a spoon until evenly combined. (Note that the ‘batter’ will be very crumbly at this point; that’s okay.)
- Add half of the hot water, and mix with a spoon for 5-10 seconds. Add the remaining hot water, and mix with a spoon until the all of the ingredients are blended together. (Should only take another 10-20 seconds or so. Resist the urge to over mix.)
- Stir in half of the chocolate chips.
- Grease the muffin top tin with nonstick spray.
- Put a heaping tablespoon of batter into each tin.
- Place 4 chocolate chips directly on top of each muffin top batter.
- Bake at 350 for 9-10 minutes, or until a toothpick comes out clean.
- Let the muffin tops cool in the pan for 1-2 minutes, then move to a cooling rack.
- If not eating the muffin tops within 1-2 days, freeze them. If wrapped well, they will stay good in the freezer for 3-6 months.
Makes 24 muffin tops.
Nutritional information per serving (approximates): 95 calories, 1.5 g fat, 19.5 g carbohydrate, 2 g fiber, 11.5 g sugar, 1.5 g protein.
Mental Cost (ingredient availability): Low
Financial Cost (ingredient cost): Also low
Emotional Cost (cooking skill level): Very low
Time Cost (recipe preparation): Surprisingly low
Life Cost (clean up time/effort): Nice and low
Worth It? (rate from 1-5): 4.89421
Miscellaneous suggestions, insights, and/or thoughts:
- I’m not gonna lie, the batter smelled a little funky. As I filled each muffin tin, I really wasn’t sure what I was going to get once these guys were cooked…
- Yet when I pulled the baked muffin tops from the oven, I was impressed – they looked really good! They looked almost perfect, in fact. But they still smelled kinda strange…how would they taste?
- I tentatively bit into the first muffin top, and….was really surprised! It was a wee bit less moist and a tiny bit more bitter than the commercial version; but the overall differences were pretty negligible. I was impressed! And considering that these homemade muffin tops are considerably less expensive than the store-bought kind, I think we definitely have a winner here. (And I got to use my muffin top tin, too – so extra bonus!) :)
- I think I may have to try and recreate some other flavors…