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Carrot Chocolate Chip Muffins

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Moist and flavorful Carrot Chocolate Chip Muffins made with grated carrots, warm spices, and sweet chocolate chips – perfect for breakfast or snacking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup plain yogurt or sour cream
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
  4. Stir in the grated carrots and yogurt or sour cream into the wet mixture.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
  • Use mini chocolate chips for more even distribution.
  • These muffins freeze well for up to 2 months.

Nutrition

Keywords: carrot muffins, chocolate chip muffins, healthy snack, easy breakfast, moist muffins

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