Chocolate Chip Carrot Cake Muffins Small Batch Recipes

CHOCOLATE CHIP CARROT CAKE MUFFINS

Chocolate Chip Carrot Cake Muffins image

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

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

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

CHOCOLATE CHIP CARROT CAKE MUFFINS (SMALL BATCH)

Chocolate Chip Carrot Cake Muffins (small batch) image

Most recipes will make 12 muffins and I really can't eat that many! This recipe is for Chocolate chip carrot cake muffins, something different and great for chocolate lovers that maybe live alone or with a spouse or want to take a nice little gift to a lonely neighbor. Add coffee or tea and some fresh fruit for a basket for a...

Provided by Catherine Thompson Floyd

Categories Muffins

Time 25m

Number Of Ingredients 19

Ingredients

MUFFINS
1/2 c plus 1 tbsp all purpose flour
3 Tbsp sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon, ground
3 Tbsp semisweet chocolate chips, chopped
2 Tbsp vegetable oil
2 Tbsp egg, well beaten
3 Tbsp pineapple, crushed, canned, very well drained
1/2 tsp vanilla
1/3 c carrots, grated
3 Tbsp walnuts, chopped
2-3 Tbsp raisins, or to taste
CREAM CHEESE GLAZE
1 oz cream cheese, room temp
1/2 c confectioner's sugar, sifted
2 tsp pineapple juice (reserved from drained pineapple)

Steps:

1. Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside. (or 4 to 5 regular size muffin cups)
2. Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.
3. Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!
4. Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!
6. For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.

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