Indulge in these moist and flavorful chocolate muffins, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Using cupcake liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Sift the cocoa powder to remove any lumps for a smoother batter.
In another bowl, whisk together the sugar substitute, applesauce, vanilla extract, vinegar, and hot water until well combined.
Ensure the water is hot to help dissolve the sugar substitute.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Overmixing can result in dense muffins, so mix until you no longer see dry flour.
Fold in the chocolate chips gently.
Coat the chocolate chips in a bit of flour to prevent them from sinking to the bottom.
Scoop the batter evenly into the prepared muffin tin.
Fill each liner about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Cover the muffins with a clean kitchen towel while cooling to retain moisture.
Serve the muffins warm or at room temperature. Enjoy your delicious chocolate treat!
Pair with a hot beverage for a comforting snack.
