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Chocolate Carrot Muffins


  • 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

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)

  • Category: Cupcake / Muffins