Chocolate Carrot Muffins

Carrots have vitamins, minerals, beta-carotenes and antioxidants! Hence these Chocolate Carrot Muffins are ipso facto nutritious.

Don’t believe me?

Will you believe me if I say they are fluffy, chocolatey and delicious?

That they are – my friend. That they are.

These muffins lived a full life of 2 minutes before being devoured by me, my brother, mom & friend. 😀 Unfortunately, my trusted camera breathed its last and I had to make do with the camera in my cell phone. Which probably explains the mediocre photographs in this post (and the next few). But hey, this recipe is a breeze to make, requires no eggs and takes just 5 minutes to put together. And they do taste pretty darn good!

More than the fluffy texture, I love the crust! A crispy crust facilitated by a genius move on my part – sprinkling brown sugar on the top of the cake batter! 😀 I know I’m no Chess player. But if I were and cooking was Chess, I would have Check-Mated the opponent! 😛 And since my jibber jabber makes no sense (even to me), I’m just gonna show you how I made the world’s best (ahem) Chocolate Carrot Muffins!

CHOCOLATE CARROT MUFFINS RECIPE

Preheat oven to 170 C (If you’re using Convection oven, I suggest 150 or 160 C). Line cupcake molds / pan with liners

To a bowl, add the yogurt and sugar. Beat well until smooth

Add the baking soda & baking powder and mix well.

Let it rest for 2-3 minutes. You should see a lot of air bubbles

Add the oil & vanilla and mix well

Add the grated carrot and mix well

Add the flour + cocoa powder

Gently mix until the flour mixture is completely mixed into the wet mixture.

Equally divide the batter into the cupcake molds

Sprinkle brown sugar on top of every cupcake batter (optional – for a crunchy crust)

Bake at 170 C for 25-30 minutes or until the muffins are done. (insert a toothpick in the center and if it comes out clean without leaving any wet batter, it is done)

Let it cool a bit and enjoy! (you can top it with any icing if you want)

Chocolate Carrot Muffins

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★★★★★

5 from 1 reviews

• Author: Kavitha
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 6 muffins 1x

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Ingredients

• 1/3 cup plain Yogurt / Curd / Sour Cream
• 1/3 cup Powdered / Confectioner Sugar (adjust to taste)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 cup Oil (vegetable oil)
• 1 teaspoon Vanilla
• 1 medium Carrot, grated
• 3/4 cup All Purpose Flour
• 2 teaspoons unsweetened Cocoa Powder

Equipment used

• Cupcake pan / mold
• Cupcake Liners

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Instructions

1. Preheat oven to 170 C (If you’re using Convection oven, I suggest 150 or 160 C). Line cupcake molds / pan with liners
2. To a bowl, add the yogurt and sugar. Beat well until smooth
3. Add the baking soda & baking powder and mix well.
4. Let it rest for 2-3 minutes. You should see a lot of air bubbles
5. Add the oil & vanilla and mix well
6. Add the grated carrot and mix well
7. Add the flour + cocoa powder
8. Gently mix until the flour mixture is completely mixed into the wet mixture.
9. Equally divide the batter into the cupcake molds
10. Sprinkle brown sugar on top of every cupcake batter (optional – for a crunchy crust)
11. Bake at 170 C for 25-30 minutes or until the muffins are done. (insert a toothpick in the center and if it comes out clean without leaving any wet batter, it is done)
12. Let it cool a bit and enjoy! (you can top it with any icing if you want)

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• Category: Cupcake / Muffins