Chocolate Carrot Muffins

5 from 5 votes

Chocolate carrot muffins are moist, perfectly spiced and filled and topped with chocolate and walnuts. Carrot muffins are perfect for Easter brunch or afternoon treat anytime of the year. They're made with basic ingredients without a mixer in less than 45 minutes!

Prep Time20

Cook Time21

Total Time41

Course: Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 354kcal

Author: Natalie

Equipment

Ingredients

1⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ teaspoon cinnamon
½ teaspoon nutmeg
½ cup cooking oil extra virgin olive oil, canola or vegetable
2 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup unsweetened applesauce or shredded apple
½ cup brown sugar light or dark, packed
½ cup granulated sugar
1½ cups shredded carrots 2-3 carrots, peeled and shredded
6 ounces dark chocolate chopped, divided
½ cup chopped walnuts toasted, divided (see insturctions below)

US Customary - Metric

Instructions

Preheat oven to 350 F. Line a 12 count muffin pan with paper liners. Set aside.
Toasting the walnuts is optional, but recommended. Spread walnuts on an ungreased baking sheet. Bake 8-10 minutes til nuts smell toasty. Once nuts are cool enough to handle, coarsely chop them and set aside.
Chop the chocolate. Spoon about 1-2 tablespoons each of chopped walnuts and chopped chocolate into a small bowl. Set that aside to be used as a topping.
Peel the carrots. Finely shred the carrots using the small shredder side of a box grater. Set aside.
In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, whisk together the oil, eggs, sugars, applesauce or sour cream, and vanilla until no lumps of brown sugar remain.
Use a spatula to stir the dry ingredients into the wet ingredients til just combined and just a few streaks of flour remain. Make sure not to stir anymore than needed. Stir in the carrots until just combined then stir in the chopped chocolate and walnuts (except for the nuts and chocolate you reserved for the topping. Again, do not overmix.
Use an ice cream scoop or a 1/4 cup measuring cup to fill each muffin cup to almost full to the top with batter. Top each muffin with a little of the chopped walnuts and chopped chocolate.
Bake for 18-21 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
Place pan on a wire rack. Allow muffins to cool in the pan for 5 minutes then remove from pan. Set muffins on a wire rack and allow to cool completely.

Video

Notes

Carrots: Grate whole, peeled carrots on the small holes of a box grater for finely shredded carrots. I don’t recommend using store bought shredded carrots. They are dry compared to carrots shred at home.

Top tips for soft muffins: Be sure to measure your flour correctly to avoid adding too much flour. Also, make sure not to overmix your muffins. Stir in the dry ingredients and add-ins til just combined. Don't stir more than that or muffins can turn out tough.

Use raw walnuts. I highly recommend toasting your walnuts! Toasting walnuts really enhances their flavor and makes them extra crunchy.

Spices: Increase the cinnamon to 2 teaspoons if you like. You can also add 1/4 teaspoon each of ground ginger and allspice!

Use unsweetened applesauce. Sour cream or yogurt can be used in place of applesauce. You can also swap in equal parts freshly shredded apple.

I like to use Lindt 70% dark chocolate. You can also swap in semi-sweet or dark chocolate chips. Instead of chocolate, stir in 1/2 cup of raisins or chopped dates.

Store in an airtight container at room temperature for 2-3 days. After that, you can freeze them for up to 3 months. Let them sit at room temperature for about an hour to defrost, or microwave them for 20-30 seconds.

Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition