These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

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  • In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.

  • In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.

  • Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Nutrition Facts

230 calories; protein 3g 6% DV; carbohydrates 37.9g 12% DV; fat 8.6g 13% DV; cholesterol 15.5mg 5% DV; sodium 112.7mg 5% DV. Full Nutrition
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Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2007
Contrary to the other reviewers' thoughts I found this muffin to be very moist and fudgy. I always cut baking time by a third or a quarter and start checking for doneness at that time. I don't usually have toothpicks so I found a spaghetti noodle works great...if it comes back clean after being poked int he center of the muffin it is done. My children LOVED LOVED LOVED the muffins and they were gone that very day. Read More
(42)

Most helpful critical review

Rating: 2 stars
12/19/2003
When I saw all of the positive reviews for these muffins I thought I'd found a winner. Boy was I wrong. The muffins are very sugary tasting bland and lacking in chocolate flavor. Fudgy was definitely the wrong adjective to use in the name because there is nothing fudge-like about them. I was expecting something more rich and flavorful. Definitely one of the worst chocolate-chocolate chip muffins I've ever tasted. I won't be making these again. Read More
(81)
205 Ratings
  • 5 star values: 110
  • 4 star values: 62
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 8
Rating: 2 stars
12/18/2003
When I saw all of the positive reviews for these muffins I thought I'd found a winner. Boy was I wrong. The muffins are very sugary tasting bland and lacking in chocolate flavor. Fudgy was definitely the wrong adjective to use in the name because there is nothing fudge-like about them. I was expecting something more rich and flavorful. Definitely one of the worst chocolate-chocolate chip muffins I've ever tasted. I won't be making these again. Read More
(81)
Rating: 5 stars
07/21/2007
Contrary to the other reviewers' thoughts I found this muffin to be very moist and fudgy. I always cut baking time by a third or a quarter and start checking for doneness at that time. I don't usually have toothpicks so I found a spaghetti noodle works great...if it comes back clean after being poked int he center of the muffin it is done. My children LOVED LOVED LOVED the muffins and they were gone that very day. Read More
(42)
Rating: 5 stars
05/30/2007
A very nice recipe. Tastes very good. But I had to cut down baking time, because they came out to dry. I also did add a little milk and a little more softened butter. So the second time (yes yes) I made them they were delicious and also moist and tasty. Thanks for the great recipe. Greetings from the Netherlands! (Excuse my bad language!) Read More
(38)
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Rating: 5 stars
04/29/2007
I loved this muffin. My husband on the other hand wished it was more moist. I gave it a 5 star for the flavor and I will work on figuring out how to make it more moist without compromising the flavor. I did omit the cinnamon and I substitued 1/2 c. sour cream for the applesauce as I had none on hand. I also added a dash of salt. These are way better than the box muffins I have been making to send to work with my husband. Thanks! 4/29/07 - made this muffins again and this time used the applesauce called for instead of sour cream I had subbed before. I also increased the margarine to 1/2 c. and added some milk (probably 1/4 c.) and they were nice and moist. Yummy! Read More
(24)
Rating: 5 stars
03/22/2007
These muffins turned out fantastically! I did change things up a bit though. I doubled the recipe and came out with 18 muffins not 24. I also used cinnamon applesauce and omitted the extra cinnamon I felt that this was a good compromise. I also realized that I was out of butter so I used olive oil spread and noticed no issues with it. I was also out of chocolate chips! So I finely chopped up some other chocolates I had lying around and it actually added a little bit of fudginess. Since I was low on chocolate I compensated by adding a little bit more cocoa powder. Some baking tips: I suggest using a spring-action ice cream scoop to distribute the batter into the muffin tins it is even and a lot less messy. I also sprinkled white sugar on the tops of each muffin before baking for a slight crunch on the tops. I baked these for 24 minutes and they were perfect! Let them cool for about a minute in the tin and if you do not want to eat them right away cool them the rest of the way out of the tin on wire racks. What a great recipe. Read More
(18)
Rating: 4 stars
05/12/2008
One word: Brownie. That is how I would describe these and if they were called "Brownie Muffins" they would be perfectly named. The stayed flat (like other reviewers mentioned). The taste was good but again very much like a brownie! I like brownies so I very much enjoyed these. My sons thought they had died and gone to heaven because they got brownies in muffin shapes for breakfast. For the applesauce I subbed 1/4 cup oil and because the batter was very thick added a 1/4 cup milk. Otherwise followed the recipe. Read More
(13)
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Rating: 5 stars
07/05/2011
Woah - these are DANGEROUS. People can't believe I made these myself. Yum. Anyway here is my take as I normally try to cut back on the "bad" parts of most recipes (sugar and salt). 1) I used Milk chocolate chips in place of anything else for a slightly smoother creamy taste. So much better I find - as do my "food fans". When I do this I find you can omit 1/4 of the sugar - always a bonus for me. 2) I also skipped the cinnamon and I filled the cups almost all the way - not 3/4 of the way like it says. They don't rise very much....for me anyway. Enjoy! Read More
(7)
Rating: 4 stars
11/22/2010
These were pretty good. Based on other reviews I did add extra cocoa (1/3 c total) and 1/4 c milk. I will make these again but next time use yogart in place of the applesause. I bake using applesauce instead of oil all the time (although this is my first attempt at using it with chocolate) and it gave these kind of an odd scent and flavor at first. Still good I thought with the increased cocoa they were very fudgy. I also added a pinch of salt and only 1/2 c of mini choco chip (they don't sink). Read More
(7)
Rating: 4 stars
07/28/2011
These were moist and tasty. I didn't have choc chips so I just left them out and honestly no one missed them. I also used whole wheat flour and 1 cup of reg sugar. I up'ed the cocoa powder to almost a 1/2 cup and I ran out of apple sauce so with my 2nd batch I used yogurt again very yummy! They spread a bit too much so some weren't real pretty but still tasty! I will make these again! Read More
(7)
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