Low-Fat Chocolate Muffins Recipe

4 11 12
Publisher Photo

Low-Fat Chocolate Muffins Recipe

Read Reviews
4 11 12
Publisher Photo
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup fat-free vanilla yogurt
  • 2/3 cup fat-free milk
  • 1/2 teaspoon vanilla extract
  • Confectioners' sugar, optional

Directions

In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired. Yield: 1 dozen.
Originally published as Low-Fat Chocolate Muffins in Quick Cooking May/June 2002, p45

Nutritional Facts

1 each: 128 calories, 0 fat (0 saturated fat), 1mg cholesterol, 258mg sodium, 29g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup fat-free vanilla yogurt
  • 2/3 cup fat-free milk
  • 1/2 teaspoon vanilla extract
  • Confectioners' sugar, optional
  1. In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired. Yield: 1 dozen.
Originally published as Low-Fat Chocolate Muffins in Quick Cooking May/June 2002, p45

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Reviews forLow-Fat Chocolate Muffins

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JMartinelli13 User ID: 92779 232915
Reviewed Sep. 15, 2015

"I baked them at 375 for 16 mins and they were perfectly done. I used a cookie scoop to get the batter into the tins evenly."

MY REVIEW
torricus User ID: 8293914 222899
Reviewed Mar. 16, 2015

"Very tasty! It's a slightly denser muffin, with a light chocolate flavour. I switched in Balkan-style yogurt for the fat free Greek, and 2% milk instead of fat-free milk. Also folded in 1/4 cup chopped walnuts before baking. Love how quickly these came together, will be making again!"

MY REVIEW
rtondini User ID: 6546435 95539
Reviewed Jan. 9, 2013

"I am baffled by this rating. Not only was the texture weird and rubbery, but there was absolutely NO flavor. I even put choc. chips in and this did not help at all. My husband usually eats the new things I make that I don't like, but even he spit it out. Ick."

MY REVIEW
Nana to 5 User ID: 6625191 85683
Reviewed Aug. 30, 2012

"I made these,and liked the flavor, lil dense, and muffins stuck to paper liners,but good."

MY REVIEW
floobish User ID: 6554583 55972
Reviewed Mar. 1, 2012

"Even using low fat yogurt and milk instead of fat free, it came out to only 3 WW points plus, and still at its heart just a delicious muffin! I'm rather amazed. What a find!"

MY REVIEW
Trisho1 User ID: 1652271 49167
Reviewed Dec. 17, 2011

"I add a few chocolate chips to please my young daughter's sweet tooth. They also freeze well."

MY REVIEW
[email protected] User ID: 3572716 37675
Reviewed Oct. 30, 2011

"In addition to the lowfat quality, I also made these muffins with reduced sugar. I used 1/3 c Splenda brown sugar and 1/3 cup nonfat dry milk instead of the sugar and added an extra 1/2 t of baking soda. I made them extra appealing to my family by adding chopped walnuts to the batter, not chocolate chips. We ate them virtually guilt free!!"

MY REVIEW
AnnKup User ID: 5232649 85682
Reviewed Sep. 12, 2011

"We love these muffins! I increase the cocoa to 1/3 c. and add 1/4 c. mini chocolate chips. They make a very satisfying low-fat chocolate dessert alternative! Thanks for a keeper!!"

MY REVIEW
bakergirl00 User ID: 1291183 133032
Reviewed Dec. 11, 2010

"My whole family loves these muffins. It is hard to believe that they are low-fat. I partially fill the muffin cups & then add a few chocolate chips and then I add the rest of the batter for a chocolatey surprise."

MY REVIEW
acassanovadavis User ID: 4886464 55971
Reviewed Feb. 9, 2010

"My husband loves these! He had no idea they were healthy muffins ;) - I use Hershey's dark chocolate cocoa for a healthier muffin. I also use brown sugar instead of normal sugar. I also use whole wheat rather than all-purpose flour. I also add dark chocolate chips (about 1/4 cup) to add moisture to the muffins."

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