Chocolate Apple Butter Muffins
These are not to sweet, have just the right level of moistness for a muffin, and have a faint taste of apple butter. The cinnamon makes them taste more fall-ish, but you can leave it out if you don't like cinnamon with your chocolate.
Servings 6 muffins
Cost 5
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour (114 grams)
- ⅓ cup unsweetened cocoa powder (natural) (28 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅜ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup firmly packed brown sugar (63 grams)
- ½ cup apple butter (140 grams)
- 1 large egg
- 1 tablespoon water or cold coffee
- ¾ teaspoon vanilla
- 2 tablespoons vegetable oil (neutral, like grapeseed) 30-33 ml
- ¼ cup semisweet chocolate chips (do not omit)
Instructions
- Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners.
- Mix the flour, cocoa powder, baking soda, baking powder, salt and cinnamon together in a bowl.
- In a mixing bowl, stir the brown sugar, apple butter, egg, coffee or water, vanilla and oil together. Pour the dry mixture and the chocolate chips into the apple butter mixture and stir with a heavy duty scraper just until mixed.
- Divide batter equally among muffin cups. It should be thick enough to where you can pile it.
- Bake for 18 minutes or until a toothpick or chopstick inserted in center comes out with moist crumbs rather than batter