How to Make Chocolate Chip Carrot Cake Muffins - A Step-by-Step Guide

Carrot cake has been a beloved dessert for generations, and for good reason. The combination of sweet carrots, warm spices, and rich cream cheese frosting is a truly indulgent treat. But have you ever thought about turning this classic dessert into a breakfast item? Enter Chocolate Chip Carrot Cake Muffins.

These muffins take all the classic flavors of carrot cake and pair them with the delicious addition of chocolate chips. The result is a moist, flavorful muffin that is perfect for ...

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Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup shredded coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups shredded carrots
  • 1 ½ cups oil
  • 1 (8 ounce) can crushed pineapple
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 (6 ounce) package chocolate chips, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 24
  • Yield: 24 servings

  • 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

    291 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 23mg
    • Sodium: 126mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 14mg
    • Iron: 1mg
    • Potassium: 99mg