Chocolate Carrot Muffins Recipes

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.

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.

SPROUTING CARROT CHOCOLATE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda, cinnamon, cloves and salt in a medium bowl. Put the cocoa powder in a large bowl. Warm the milk in a small saucepan or in the microwave until just about to simmer. Pour the milk over the cocoa powder and whisk until smooth. Whisk in the granulated sugar, vegetable oil, egg and vanilla. Whisk in the flour mixture until just combined.
• Divide the batter among the prepared muffin cups, filling each three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
• Meanwhile, make the frosting: Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low; add the confectioners' sugar and salt and beat until combined, then increase the speed to high and beat until creamy, about 3 more minutes. Reduce the speed to medium; add the heavy cream and vanilla and beat until fluffy, about 1 minute.
• Remove about one-third of the frosting to a small bowl and stir in the melted chocolate and cocoa powder until smooth; set aside. Tint the remaining frosting bright orange with food coloring. Transfer the orange frosting to a piping bag fitted with a large round tip.
• Cut a small cone-shaped chunk out of the center of each cupcake with a paring knife, cutting about halfway into the cupcake. Crumble the chunks of cake into a bowl. Spread the chocolate frosting in a thin layer on the cupcakes, leaving the carved-out holes open. Pat the cupcake crumbs on the chocolate frosting to look like dirt. Pipe the orange frosting into each hole, mounding it above the surface to look a like carrot. Stick a few sour apple laces into the orange frosting to look like carrot tops.

COCONUT CARROT MUFFINS

Steps:

• Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.

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.

CHOCOLATE CHIP CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

CARROT MUFFINS

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.