Carrot Chocolate Chip Muffins are moist, flavorful, and perfectly spiced muffins that bring together the natural sweetness of carrots and the indulgence of melty chocolate chips. These muffins make a delicious breakfast, snack, or dessert, and are a great way to sneak vegetables into a treat everyone will love.

Why You’ll Love This Recipe

Moist and tender texture from freshly grated carrots.
A delicious balance of warm spices and sweet chocolate.
Easy to prepare in under 30 minutes.
Kid-friendly and perfect for lunchboxes or quick breakfasts.
Great for using up leftover carrots or pantry staples.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg (optional)
Salt
Eggs
Brown sugar
Granulated sugar
Neutral oil (such as vegetable or canola)
Vanilla extract
Finely grated carrots
Semi-sweet chocolate chips
Optional: chopped walnuts or pecans

directions

Preheat oven to 175 °C (350 °F). Line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Stir in the grated carrots.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

Whole wheat version: Use half or all whole wheat flour for added fiber.
Dairy-free: Use dairy-free chocolate chips and substitute oil for butter.
Zucchini mix: Replace half the carrots with grated zucchini for added moisture.
Mini muffins: Bake in a mini muffin pan for 10–12 minutes for bite-sized treats.
Spiced version: Add ground ginger or allspice for deeper flavor.

storage/reheating

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Freeze cooled muffins in a zip-top bag for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds.
Reheating: Warm muffins in the microwave for a few seconds to refresh texture and bring out the flavor.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots are best as they are more moist. Pre-shredded carrots can be too dry.

Can I reduce the sugar?

Yes, you can reduce both sugars slightly, though it may affect moisture and sweetness.

What kind of chocolate chips work best?

Semi-sweet or dark chocolate chips pair well with the spices and carrot flavor.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Do I need to peel the carrots before grating?

Yes, peeling removes the outer skin which can be tough or dirty.

Can I make these muffins egg-free?

Yes, use flax eggs or a commercial egg replacer. Results may vary slightly in texture.

Why are my muffins too dense?

Overmixing the batter can lead to dense muffins. Mix until just combined.

Can I add raisins?

Yes, raisins or dried cranberries can be folded in with or in place of chocolate chips.

How do I get a taller muffin top?

Fill the muffin cups almost to the top and start baking at 200 °C (400 °F) for 5 minutes, then reduce to 175 °C (350 °F) for the remainder.

Are these muffins healthy?

They’re a healthier treat with carrots and optional nuts, but still a sweet baked good. Adjust sugar and oil for a lighter version.

Conclusion

Carrot Chocolate Chip Muffins are a wonderful combination of wholesome and indulgent—perfectly moist, lightly spiced, and dotted with sweet chocolate chips. Whether you’re baking for kids, meal prepping for the week, or simply craving something cozy, these muffins are a satisfying choice.

Carrot Chocolate Chip Muffins

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Moist and flavorful Carrot Chocolate Chip Muffins made with grated carrots, warm spices, and sweet chocolate chips – perfect for breakfast or snacking.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
Stir in the grated carrots and yogurt or sour cream into the wet mixture.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
Use mini chocolate chips for more even distribution.
These muffins freeze well for up to 2 months.