Moist & Tasty Low Fat Chocolate Muffin Recipe UK

Recipe Notes

If you have any questions about how to make this recipe, please post a comment below and I will get back to you.

Servings: The recipe typically makes 12 delicious Low Fat Muffins.

Calories per serving: 185 calories.

Remember: Please tag #whitakerschocolates with photos of your homemade Low Fat Chocolate Muffins.

Laura's Top Tips for This Recipe

I find it best to sieve the flour, cocoa powder and other dry items together at the start. This stops lumps and helps the muffins bake up light and even.

When I tried this recipe the first time, I mixed everything in one bowl. The muffins came out a bit dense. Now I always mix the wet ingredients in a jug until smooth before adding them to the dry ones.

I like to use Whitakers dark chocolate and chop it small by hand. This way the chocolate spreads through the mixture without big melted spots.

I avoid stirring the batter too much after the wet and dry parts meet. Gentle folding keeps the texture moist and tender instead of chewy.

After they come out of the oven, I leave the muffins in the tin for five minutes before moving them. This helps them set without sticking to the cases.

Serving Suggestions

These low fat chocolate muffins suit many occasions. For breakfast, enjoy one warm with a glass of semi skimmed milk or a cup of tea. The chocolate flavour pairs nicely with the drink.

As a lighter snack, split a muffin and top it with low fat yogurt and a few fresh strawberries or blueberries. This adds freshness and keeps the whole thing simple and not too sweet.

They work well in lunch boxes or for picnics. Pack them whole and they stay moist thanks to the yogurt in the mix.

For afternoon tea, serve alongside a pot of tea or coffee. If you want something more special, warm the muffins slightly and add a thin spread of fruit jam.

Crumble one over low fat ice cream or Greek yogurt with a drizzle of melted Whitakers chocolate on top. This turns them into a dessert that still feels light.

The low fat mix means they do not feel heavy, so they fit everyday eating as well as special moments. They travel well and taste good at room temperature or gently warmed.

Nutritional Information for This Recipe

This recipe makes 12 muffins. Each muffin counts as one serving.

How to Store Your Homemade Low Fat Chocolate Muffins

To keep these muffins at their best, store them in an airtight container at room temperature. They stay fresh and moist for up to three days this way.

If you want them to last longer, put the container in the fridge. They keep well for five days but may firm up a bit. Warm them for ten seconds in the microwave to bring back the soft texture.

For longer storage, wrap each muffin in cling film or foil and freeze them. They last up to three months in the freezer. Thaw overnight in the fridge or at room temperature for an hour. You can also warm frozen ones straight from the freezer in a low oven or microwave.

Because this recipe uses less fat, the muffins can dry out faster than richer versions. An airtight seal is key to holding in the moisture from the yogurt. Label the container with the date so you know how long they have been stored.

A double batch works well if you want some fresh and some in the freezer for busy days.

A Brief History of Muffins in the UK

Muffins have deep roots in British food culture.

The name first shows up in print in 1703. Early recipes for them appear in books like Hannah Glasse's The Art of Cookery from 1747.

The classic UK muffin is a flat, yeast raised bread. It has a soft texture with holes inside that hold butter or jam when split and toasted. In the 1700s and 1800s, muffin men sold them hot from baskets or trays. They walked the streets and rang bells to attract customers, especially around teatime in Victorian days.

Laws in the 1840s tried to ban the bell ringing as it disturbed the peace, but the trade carried on anyway.

The sweet muffins in this recipe are a different style. They started in North America in the 1800s as quick breads that use baking powder or soda instead of yeast. In Britain they often get called American muffins to avoid mix ups with the flat ones.

Chocolate flavoured versions grew popular here from the 1990s as coffee shops and home baking took off. They offer a moist, cake like bite that fits busy UK lives. Using good chocolate like Whitakers brings a touch of quality to these everyday bakes.

Today both types of muffin sit side by side in UK kitchens and shops. The quick bake sweet kind like these low fat chocolate muffins gives a fast homemade option with familiar flavours.