Carrot & Ginger Chocolate Chip Muffins

Carrot & Ginger Chocolate Chip Muffins

Carrot and ginger chocolate chip muffins, a soft and fluffy muffins with colorful carrots, zesty ginger and everyone's favorite chocolate chips.

Course Dessert, Snack

Cuisine International

Keyword Cakes with whole wheat flour, Carrot muffins recipe, Easy carrot muffin, Easy muffin recipe with carrots, Eggless bakes, Eggless carrot muffin, Eggless muffins, Whole wheat muffin recipe

Prep Time 15

Cook Time 18

Cooling time 10

Total Time 43

Servings

Calories 200kcal

Equipment

Measuring cups and spoons
Whisk and spatula
Convection oven
Bowls for mixing the batter

Ingredients

175 grams Whole Wheat flour 1 cup
130 grams of sugar ½ cup
130 ml buttermilk ½ cup, see notes
⅓ cup warm water
50 grams melted Butter approximately ¼ cup
¾ teaspoon baking soda
100 grams grated Carrot approximately ¾ cup
¼ cup cinnamon chocolate chips

Instructions

Measure and keep all ingredients ready. Make sure everything is at room temperature.
Grease a muffin pan with silicon muffin holders or muffin liners. I got 9 medium sized muffins with this measurement. Preheat the oven to 160C
In a wide bowl, take flour, ginger powder and baking soda. Whisk to combine
In a large bowl, take buttermilk, add warm water and sugar to it and mix well. To this add melted butter and shredded carrots and whisk well to combine
Now add dry ingredients to the wet in 3 batches. Use a whisk to mix the flour into the wet ingredients.
After adding all the flour, use a spatula and mix the batter in one direction. Finally tip in the chocolate chips and give it a mix.
Fill the muffin pan with the batter. I used a greased ladle to scoop the batter, you can also use an ice-cream scoop.
I filled each muffin hole ¾th. Tap the muffin pan gently to remove any trapped air.
Bake them in the preheated oven for 15-18 minutes. Baking time and oven temperature vary from oven to oven. So keep an eye on the muffins after 16 minutes.
Once baked, remove the muffin pan from the oven. Let it sit on the kitchen counter for 5 minutes. Carefully remove the muffins on to a wire rack and let it cool completely.
The muffins stay good on the counter for 2 days. If storing for more, I recommend refrigerating in an air-tight container.
If serving muffins from the refrigerator, reheat them in the microwave for 20 seconds and serve warm.

Video

Notes

How to make buttermilk

I live in dubai, we get milk and laban in cans. So if you live in the middle east you get something called laban , you can use it for making the muffins.
You dont get buttermilk in store, Then to make 1 cup of buttermilk, mix half amount yogurt with half amount water, whisk well to get a uniform liquid.
You don't have curd, then add 1-2 teaspoon of vinegar to a cup of milk, set aside for 5 minutes, It will curdle, mix well and use it in the recipe.

Nutrition