Chocolate-Chip Muffins

These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
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  • Level: Easy
  • Total: 1 hr 12 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 22 min
  • Yield: 12 muffins
  • Nutrition Info
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Cooking spray

2 cups white whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs

3/4 cup packed light brown sugar

3/4 cup reduced-fat sour cream

1/2 cup unsweetened smooth applesauce

1/4 cup vegetable oil

1 teaspoon pure vanilla extract

3/4 cup mini semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
  2. Whisk the flour, baking powder and salt in a medium bowl.
  3. Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
  4. Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.