Carrot Muffins with Chocolate Chips (Perfect for Easter!)
If you loved my cozy Pumpkin Muffins in the fall, get ready for their springtime sister—these Carrot Muffins with Chocolate Chips are just as soft, spiced, and comforting, but with a fresh and sunny twist! These muffins are perfect for Easter, especially if you decorate them with whipped cream and pastel Easter candy. But honestly? They’re just as good all on their own.
The best part? You don’t need a hand mixer or stand mixer—everything is made in one bowl, with a whisk and a spatula. It’s the perfect recipe to bake with kids!
Ingredients
- 250 g finely grated carrot
- 90 g melted butter
- 120 g sour cream or plain yogurt (room temp)
- 45 ml oil
- 250 g granulated sugar
- Zest of 1 lemon
- 2 eggs (room temp)
- 1 tsp vanilla extract or syrup
- 280 g all-purpose flour
- 1 tbsp potato or corn starch
- 2 tsp ground cinnamon
- ½ tsp ground cardamom
- 12 g baking powder
- Pinch of salt
- 200 g chocolate chips or chopped chocolate
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🥕 Why You’ll Love These Carrot Muffins
- You only need one bowl and no fancy equipment
- The batter comes together in minutes
- They’re super soft, fluffy, and full of flavor
- Perfect for baking with children (easy cleanup too!)
- You can enjoy them plain or decorate as festive cupcakes
How to make carrot muffins:
- Prep:
Preheat your oven to 210°C (410°F). Line a muffin tin with paper cups. - Mix the wet ingredients:
In a large mixing bowl, whisk together the eggs, vanilla, oil, melted butter, and sugar for about 2–3 minutes, until smooth. - Add carrot & cream:
Stir in the grated carrot, lemon zest, and sour cream. Gently mix until well combined but not overmixed. - Add dry ingredients:
Add flour, starch, baking powder, salt, and spices. Whisk just until the flour disappears into the batter—do not overmix! - Add chocolate:
Fold in the chocolate chips or chopped chocolate gently with a spatula. - Fill the muffin cups:
For a regular dome, fill each cup about ¾ full. For “mushroom-top” muffins, you can fill to the top—but be careful not to burn the edges. (Tip: use taller muffin liners and leave every second space in the muffin tray empty to allow room for rising.) - Bake:
Bake at 210°C (410°F) for 5 minutes, then reduce oven temperature to 180°C (350°F) and bake for an additional 10–12 minutes, or until a toothpick inserted comes out clean. - Cool:
Remove muffins from the oven, let them sit for 5 minutes in the tray, then transfer to a wire rack to cool completely.
🐣 Optional Easter Cupcake Version
If you’re making these for Easter or a spring celebration, turn them into cupcakes!
- Whip 200 ml heavy cream with 1 tbsp powdered sugar and a cream stabilizer.
- Pipe the whipped cream onto the muffins and decorate with mini chocolate eggs or pastel candy-coated chocolates (like Smarties or M&Ms).
💡 Final Tip
To get taller muffins, place paper liners in every other muffin cavity so they have more space to rise. The result? Beautiful high-domed muffins that look straight from a bakery!
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Carrot Muffins
An easy recipe for carrot muffins.
Ingredients
- 250 g finely grated carrot
- 90 g melted butter
- 120 g sour cream or plain yogurt room temp
- 45 ml oil
- 250 g granulated sugar
- Zest of 1 lemon
- 2 eggs room temp
- 1 tsp vanilla extract or syrup
- 280 g all-purpose flour
- 1 tbsp potato or corn starch
- 2 tsp ground cinnamon
- ½ tsp ground cardamom
- 12 g baking powder
- Pinch of salt
- 200 g chocolate chips or chopped chocolate
Easter Cupcakes
- 200 ml heavy cream
- smarties
Instructions
Prep:
- Preheat your oven to 210°C (410°F). Line a muffin tin with paper cups.
Mix the wet ingredients:
- In a large mixing bowl, whisk together the eggs, vanilla, oil, melted butter, and sugar for about 2–3 minutes, until smooth.
Add carrot & cream:
- Stir in the grated carrot, lemon zest, and sour cream. Gently mix until well combined but not overmixed.
Add dry ingredients:
- Add flour, starch, baking powder, salt, and spices. Whisk just until the flour disappears into the batter—do not overmix!
Add chocolate:
- Fold in the chocolate chips or chopped chocolate gently with a spatula.
Fill the muffin cups:
- For a regular dome, fill each cup about ¾ full. For “mushroom-top” muffins, you can fill to the top—but be careful not to burn the edges. (Tip: use taller muffin liners and leave every second space in the muffin tray empty to allow room for rising.)
Bake:
- Bake at 210°C (410°F) for 5 minutes, then reduce oven temperature to 180°C (350°F) and bake for an additional 10–12 minutes, or until a toothpick inserted comes out clean.
Cool:
- Remove muffins from the oven, let them sit for 5 minutes in the tray, then transfer to a wire rack to cool completely.
🐣 Optional Easter Cupcake Version
- If you’re making these for Easter or a spring celebration, turn them into cupcakes!
- Whip 200 ml heavy cream with 1 tbsp powdered sugar and a cream stabilizer.
- Pipe the whipped cream onto the muffins and decorate with mini chocolate eggs or pastel candy-coated chocolates (like Smarties or M&Ms).
