Best 3 Chocolate Chip Carrot Cake Muffins Small Batch Recipes

Indulge in a delightful culinary journey with our tantalizing Chocolate Chip Carrot Cake Muffins, a harmonious blend of classic flavors and innovative ingredients. These muffins offer a delightful fusion of moist carrot cake studded with pockets of rich chocolate chips, all enveloped in a tender crumb and crowned with a decadent cream cheese frosting. Our collection features four tempting variations to satisfy every palate: the classic Chocolate Chip Carrot Cake Muffins, a gluten-free rendition for those with dietary preferences, a vegan version for a plant-based indulgence, and a reduced-sugar option for a guilt-free treat. Each recipe is meticulously crafted with step-by-step instructions, ensuring your baking endeavor is a success. Let's embark on a flavorful adventure and create these delectable muffins that are sure to become a beloved addition to your baking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Whole Wheat Carrot Chocolate Chip Mini Muffins image

As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.

Provided by Kare for Kitchen Treaty

Time 24m

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/2 cup finely shredded carrot (use the small side of your grater)
1/2 cup milk
1/4 cup 1/2 of a stick unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup mini chocolate chips + 3 tablespoons for topping

Steps:

Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
Sprinkle the tops with additional mini chocolate chips.
Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

Tips:

Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any unexpected delays.
Use fresh ingredients: The fresher your ingredients, the better your muffins will taste. If possible, use organic or locally sourced ingredients.
Don't overmix the batter: Overmixing the batter can make your muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups evenly: This will help ensure that all of your muffins are the same size and bake evenly.
Bake the muffins at the right temperature: The ideal temperature for baking muffins is 350°F. If you bake them at a higher temperature, they may brown too quickly and the inside may be undercooked.

Conclusion:

These chocolate chip carrot cake muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. And because they're made with whole wheat flour and carrots, they're a healthier choice than traditional muffins. So next time you're looking for a sweet treat, give these muffins a try. You won't be disappointed!