Preheat your oven to 210°C (410°F). Line a muffin tin with paper cups.

In a large mixing bowl, whisk together the eggs, vanilla, oil, melted butter, and sugar for about 2–3 minutes, until smooth.

Stir in the grated carrot, lemon zest, and sour cream. Gently mix until well combined but not overmixed.

Add flour, starch, baking powder, salt, and spices. Whisk just until the flour disappears into the batter—do not overmix!

Fold in the chocolate chips or chopped chocolate gently with a spatula.

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 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.

Remove muffins from the oven, let them sit for 5 minutes in the tray, then transfer to a wire rack to cool completely.

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).