My Chocolate Chip Clementine Spice Muffins have a whimsical combination of melty chocolate chips, sweet dainty citrus clementines and a hint of spice – all tumbling together in a fluffy, moist vanilla muffin. This recipe is perfect as a breakfast treat, afternoon tea snack or even for dessert. If you love the combo of citrus and chocolate – this recipe is for you!
Snow Morning Muffins. I opened my eyes to more snow falling on the cobblestone NYC streets below my window. The big snowstorm leftovers had finally melted away and vanished from the dry, gritty winter city streets. But today, the snow returned. The big tree outside my window was thick with snowflakes and the park a few blocks away was blanketed in white. A spontaneously snowy President’s Day holiday morning means I simply had to bake a batch of muffins.
With my husband still slumbering away on his day off I wanted to make something I knew he would get excited about. Something decadent, delicious and chocolate-infused. Yes, this batch is egg-free, dairy-free (100% vegan) – but that doesn’t mean I can’t have a little fun. Chocolate chips and sweet juicy, seedless clementines provided the perfect muffin inspiration this snowy morning..
Clementines. I decided to use clementines instead of oranges because they have a more intense flavor in each little bite. The flesh is bright red-orange and the juice really sings in this muffin batter. Plus, the seedless factor made everything easier. You can use traditional oranges if you must – but seek out these clementines.
Chocolate Chip Clementine Spice Muffins
vegan, makes 12 muffins
1 cup white flour
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger powder
dash of cayenne
1/4 tsp salt
3/4 cup soy milk
1/3 cup grape seed oil (canola works too)
3/4 cup sugar
2 Tbsp lemon juice
2 Tbsp water
1/4 cup chai tea concentrate (or more water)
5 clementines (juice 3, dice 2)
2 tsp clementine zest
optional: 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/4 cup vegan buttery spread
sugar for sprinkling
1. Preheat the oven to 375 degrees. Grease or line your muffin tins.
2. Combine all your dry ingredients in a mixing bowl.
3. Add in your wet ingredients and fold well until smooth.
4. Fold in your chocolate chips.
5. Spoon muffin batter into the tins. Top each muffin with a dab of vegan buttery spread and a sprinkling of sugar.
6. Bake at 375 for 18 minutes or until the edges of the muffins brown and crisp.
7. Cool. Serve warm.