Carrot Cake & Chocolate Chip Muffins
These muffins are an alternative version of a classic cake flavour. Bursting with warm spices, they're moist and flavoursome and the hidden chocolate chips add that extra layer of sweetness.
Ingredients
- 260 g gluten-free plain flour blend
- 240 g grated carrot coarse
- 120 g unsalted butter melted and cooled
- 100 g white caster sugar
- 100 g light brown sugar
- 3 large eggs room temperature
- 60 ml milk room temperature
- 100 g milk chocolate chips or chunks
- ½ tsp Xanthan Gum
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Instructions
For the muffins
- Preheat the oven to 220° C fan and line a muffin tray with 10 muffin cases.
- Combine the flour, sugar, salt, baking powder, baking soda, Xanthan Gum, cinnamon, ginger, cloves and nutmeg in a bowl and whisk until thoroughly combined.260 g gluten-free plain flour blend, 100 g white caster sugar, 100 g light brown sugar, ½ tsp Xanthan Gum, 1 ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 ½ tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg
- In a separate bowl, whisk together the egg, milk and vanilla extract before pouring in the melted and cooled butter in a slow steady stream, whisking continuously.120 g unsalted butter, 3 large eggs, 60 ml milk, ½ tsp vanilla extract
- Add the grated carrot to the wet ingredients and mix in thoroughly.240 g grated carrot
- Make a well in the dry ingredients before adding the wet and mixing until just combined. Fold in the chocolate chunks but save a spoonful for sprinkling over the top of the muffins when in the cases.100 g milk chocolate chips or chunks
- Spoon the mixture evenly into the muffin cases, filling right to the top. An ice cream scoop is a great way to do this. Sprinkle a few of the extra chocolate chunks on each one.
- Bake on the middle shelf for 8 minutes at 220° C fan before turning down the temperature to 170° C fan for a further 12-15 minutes. The muffins are ready when the tops are springy to the touch and an inserted toothpick comes out clean or with very few baked crumbs attached. Wet mixture is a sign that the muffins need longer to bake
Notes
*Room temperature ingredients are essential for this recipe. If the melted butter is added to the milk and eggs while still warm, you risk curdling the mixture and cooking the eggs!
*Perfectly risen muffins are possible if you follow the recipe correctly. As soon as the mixture is ready, spoon it straight into the cases and pop them in the oven immediately. The reason for this is, as soon as the wet and dry ingredients have been combined, the leavening agents (baking powder and baking soda) begin their chemical reaction, helping the muffins to rise. Leaving the mixture to rest for some time before popping it into the oven risks the muffins not rising to their full potential.
*A hot oven is key to getting our muffins to rise and dome! Preheat the oven as per the recipe (220 C fan) and bake the muffins for 8 minutes on a high temperature to guarantee the best possible rise before turning down the heat and baking at a lower temperature for the remaining time so that the muffins are baked through.