I like to break the breakfast routine from time to time, and make something special. It is fun seeing how excited my little ones get at the idea of a breakfast treat. Muffins are especially fun, because they look like cupcakes. When I do make them, I like to add fruits or vegetables, just to make me feel a little better 🙂 I decided to make a muffin with carrots and chocolate, and they turned out delicious. If you like carrot cake and chocolate, you will love these muffins.
Yields 12 large muffins.
Melt the butter and set aside to cool down. Crack an egg and lightly beat. Measure out 1 cup of milk and set aside.
Preheat the oven to 375 degrees. To prepare the muffin tin: melt 1 tbsp of butter and evenly paint the muffin tin cups with a pastry brush, followed by a light coating of sugar (just sprinkle on). This will give the muffins a great texture on the outside, and of course prevent them from sticking. You can use paper liners if preferred.
Grate 2 large carrots, which should yield around 1 cup of carrots. In a separate bowl sift flour, cinnamon, baking powder, and baking soda together. Add the salt, nutmeg, and sugar, and mix well. Separately mix the milk, vanilla, butter, and egg (wet ingredients). Add the wet ingredients to the dry, and lightly mix with a whisk (do not over mix). Gently fold in the carrots, followed by the chocolate chips. Fill the muffin cups (just below the rim), and bake for 18-23 minutes, until a cake tester comes clean. Remove and let cool on a wire rack for a few minutes.
#1 Make different shapes. See the latest Tips for Tuesday for more information.
#2 Serve as part of a brunch when you are entertaining. They are sure to be a hit!
#3 Leave the chocolate out for a delicious carrot muffin.
Printable version is below 🙂
- 1 cup grated carrots (about 5 medium carrots)
- 1 ½ cups all purpose flour (I use unbleached)
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg (freshly grated if possible)
- ½ tsp. salt
- ½ cup sugar
- 1 cup milk
- 1/4 cup unsalted butter
- 1 egg
- 1 tsp. real vanilla extract
- ¾ cup milk or semi-sweet chocolate chips
# 1 Freeze these muffins for longer storage. Simply remove and defrost. They hold up very well in the freezer.
# 2 Serve as part of a brunch when you are entertaining. They are sure to be a hit!
# 3 Leave the chocolate out for a delicious carrot muffin.