Chocolate Carrot Muffins

1.Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2.In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Stir in the granulated sugar and light brown sugar until evenly combined.

3.In a separate medium bowl, whisk the eggs until smooth. Add the vegetable oil, pure vanilla extract, and buttermilk, mixing well to combine.

4.Add the wet ingredients to the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the muffins tender.

5.Fold in the finely grated carrots and mini chocolate chips (if using) until evenly distributed throughout the batter.

6.Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7.Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

8.Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9.Serve warm or at room temperature. These muffins pair wonderfully with a cup of coffee or tea for breakfast or a quick snack.