Chocolate Chip Carrot Cake Muffins
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
46
Sourness
48
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 cups
White Sugar1 cup
Shredded Coconut2 tsps
Ground Cinnamon1 tsp
Baking Soda1 tsp
Ground Nutmeg1 tsp
Salt2 cups
Shredded Carrots1.5 cups
Oil230 g
Crushed Pineapple (can)3
Eggs2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease 12 muffin cups or line with paper liners
3
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
4
Fold chocolate chips into batter; spoon into the prepared muffin cups
5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes
6
Cool muffins for 20 minutes before serving