I never tire of muffins, my go-to dessert. I can reduce the fat and sugar, use whole grain flours to bump up the nutrition and have tons of ways to vary the flavors. If I have a chocolate attack, a muffin with chocolate chips will satisfy it, and I can even reduce the amount of chocolate chips if I really want to be good. And the bonus is that I don’t even have to get my big Kitchen Aid mixer out. Muffins mix up quickly by hand, in just a few minutes. No frosting to make either. How great is that?
Take these muffins for instance. I’ve used whole wheat flour for 1/3 of the total flour amount. When you only use 1/3, you don’t even notice it. The muffins are still light and fluffy. I’ve also used 1/2 cup applesauce for most of the butter, though I did use 3 Tbsp. of butter to get that great butter flavor and tenderness. I used light sour cream, only because I didn't have any nonfat Greek yogurt at the time.
These muffins are absolutely delicious – flavorful, moist and tender with a nice crunch from the pecans.
|Chocolate Chip-Pecan Streusel Sour Cream Muffins |
Rating: 9 out of 10
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|TOPPING: 2/3 cup semi-sweet chocolate chips |
1/2 cup chopped toasted pecans
1/4 cup sugar (I subbed Stevia for part of the sugar)
1/2 tsp. cinnamon
2 Tbsp. unsalted butter, melted
In small bowl, combine all topping ingredients with fork till well mixed. Set aside.
MUFFIN: 1 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
3 Tbsp. unsalted butter, melted, partially cooled
3/4 cup sugar (Again, I subbed Stevia for part of the sugar)
2 large eggs
1 cup light sour cream, or non-fat Greek yogurt
1 tsp. pure vanilla extract
1/2 cup unsweetened, smooth applesauce
Heat oven to 425F. Spray a 12-cup muffin tin, or line with paper cups; set aside.
In large bowl, whisk together flours, baking powder, baking soda, and salt. Make a well for the liquids.
In medium bowl, whisk together melted and cooled butter, sugar and eggs. Add sour cream (or yogurt), vanilla and applesauce and whisk again till smooth. Add to dry ingredients all at once and stir with spoon or spatula till combined. (Don’t overbeat – a few lumps are okay.) Batter is thick and spongy.
Spoon about 2 Tbsp. batter into each of the 12 cups. Top with about 2 tsp. topping; repeat. Place muffins in oven, close door and immediately reduce heat to 350F. Bake 14-17 minutes, or till a toothpick inserted in center returns with just a few crumbs. (If you happen to hit a chocolate chip, you’ll have to reinsert with a clean toothpick.) Cool in pan 5 minutes, then turn out onto wire rack to finish cooling. Yield: 12 muffins.