Chocolate Carrot Muffins Recipes

CHOCOLATE CARROT MUFFINS

Steps:

• Preheat oven to 350 F. Line a 12 cup muffin tin with liners or spray with cooking spray.
• In a medium bowl, whisk together yogurt, sugar, applesauce, eggs, oil, and vanilla until well blended.
• Stir in grated carrots
• In a large bowl, whisk together both flours, cocoa, baking powder, baking soda, and salt until well blended.
• Stir in chocolate chips
• Add wet ingredients to dry ingredients and stir just until dry ingredients are wet. The batter will be lumpy.
• Scoop batter into prepared cups and bake for 20 to 22 minutes.
• Cool on wire rack.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
• In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
• In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
• Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
• Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
• Sprinkle the tops with additional mini chocolate chips.
• Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
• Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
• These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

CARROT CAKE MUFFINS

Steps:

• In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
• Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 350 degree oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
• Make your icing, combine all icing ingredients until smooth and creamy. Spread over cooled muffins.

CARROT MUFFINS

Steps:

• Preheat oven to 350F/180C. Line a muffin pan with paper liners.
• In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
• Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
• Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

CHOCOLATE CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
• Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
• Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

CARROT MUFFINS RECIPE

Steps:

• In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
• In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
• Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
• Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.