Applesauce Chocolate Muffins

Ingredients

• 200 g (1 cup)sugar
• 240 g (1 cup)unsweetened applesauce
• 2eggs
• 240 ml (1 cup)milk
• 30 ml (2 tbsp)honey
• 180 g (1 1/2 cups)wholemeal flour
• 7.5 g (1 1/2 tsp)bicarbonate of soda
• 6 g (1 1/2 tsp)baking powder
• 85 g (1 cup)unsweetened cocoa powder
• 5 g (1 tsp)salt
• 180 ml (3/4 cup)boiling water

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases.

2. 2

   Beat wet ingredients

   In a large mixing bowl, beat the sugar, applesauce and eggs until the mixture is light and fluffy. Add the milk and honey, then mix thoroughly.

3. 3

   Whisk dry ingredients

   In a separate bowl, whisk together the wholemeal flour, bicarbonate of soda, baking powder, cocoa powder and salt.

4. 4

   Make the batter

   Mix the dry ingredients into the wet mixture. While mixing, pour in the boiling water and combine well.

5. 5

   Bake the muffins

   Pour the mixture into the prepared tin and bake for 12–15 minutes.

What are applesauce chocolate muffins?

These are cocoa-flavoured muffins made with applesauce in the batter, giving them a soft, moist crumb. This recipe pairs cocoa with wholemeal flour and a lightly sweetened mixture of sugar and honey.

Muffins are a familiar home-baking staple in Britain and North America, with many variations shaped by local ingredients and tastes. Here, the applesauce helps keep the texture tender without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 3g protein, 17g carbs, 2g fat.

The sugar, honey, flour and applesauce provide most of the carbohydrates; cocoa and wholemeal flour contribute some fibre, while the eggs and milk provide protein. Fat is mainly from the eggs and milk, with the exact amount depending on the milk used. Pair a muffin with fruit or yoghurt for a more balanced snack.

The role of the applesauce

Moisture first: unsweetened applesauce contributes liquid and softness to the batter, while keeping the apple flavour subtle beneath the cocoa.

Keep it unsweetened: the recipe already includes sugar and honey, so sweetened applesauce would make the result sweeter than intended.

Mixing the batter

Beat well: beating the sugar, applesauce and eggs until light and fluffy is the first step towards an even batter.

Combine gently: once the flour mixture goes in, mix until it is incorporated. Pour the boiling water in while mixing, as directed, to loosen the cocoa-rich mixture.

What to look for when baking

Timing: start checking at 12 minutes, since the recipe gives a 12–15 minute baking window.

Doneness: the tops should look set rather than wet. If unsure, check the centre of a muffin with a skewer; it should come out without raw batter clinging to it.

Working with the tin

Tin capacity: the recipe serves 24, while the method specifies a 12-cup tin. The mixture may need to be baked in two rounds unless you have more than one tin.

Even portions: divide the batter evenly between the cases so the muffins bake at a similar rate. Avoid filling cases right to the brim.

Serving ideas

These muffins suit coffee or tea and can be served as a simple snack or after-dinner bite. Let them cool enough to handle so their soft crumb has a chance to settle.

For a more substantial plate, serve one with plain yoghurt or a piece of fruit. These accompaniments are serving suggestions, not ingredients in the recipe.

Recipe notes & tips

• Measure the flour without packing it into the cup before weighing or measuring.
• Use unsweetened applesauce to keep the sweetness close to the recipe’s intended balance.
• Whisk the flour, raising agents, cocoa and salt together thoroughly so they are evenly distributed.
• Pour the boiling water in gradually while mixing to help it incorporate smoothly.
• Check the muffins at 12 minutes, then continue baking only as needed up to 15 minutes.

Variations

• Add vanilla: stir a little vanilla extract into the wet mixture for a warmer aroma.
• Use dairy-free milk: swap the milk for an unsweetened plant-based alternative.
• Add chocolate chips: fold a small handful into the batter for pockets of chocolate.
• Use a different flour: replace the wholemeal flour with plain flour for a less hearty crumb.
• Add warming spice: whisk a pinch of cinnamon into the dry ingredients.

Common mistakes to avoid

• Using sweetened applesauce: it can make the muffins sweeter; choose an unsweetened version.
• Overmixing after adding flour: this can make the crumb firm; mix only until the dry ingredients are incorporated.
• Skipping the boiling water: the batter will not follow the recipe as written; add it while mixing.
• Overfilling the cases: the batter may spill over; leave room for the muffins to rise.
• Baking by the clock alone: ovens vary; check at 12 minutes and use the 15-minute limit as a guide.

How to store

Once cool, store the muffins in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave or a low oven until just warm.

Frequently asked questions