Chocolate Chip Carrot Cake Muffins Small Batch Food
CHOCOLATE CHIP CARROT CAKE MUFFINS
A regular carrot cake muffin with melted chocolate added to the mix.
Provided by skylarb
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 33.3 g, Cholesterol 23.3 mg, Fat 17.4 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 125.9 mg, Sugar 23.5 g
WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS
As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.
Provided by Kare for Kitchen Treaty
Time 24m
Number Of Ingredients 11
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 MIX MUFFINS
Make and share this Carrot Cake Mix Muffins recipe from Food.com.
Provided by ghostlyvision
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
- Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
- Bake for 25 - 30 minutes, test with a toothpick for doneness.
- Cool on wire rack.
CHOCOLATE CARROT CUPCAKES
This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
Provided by LaurenLee3
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g
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