Shanika Graham-White’s Chocolate Chip Chia Seed Muffins
We are Big Snackers here at Kitchn. We love snacking, talking about snacking, and writing about snacking.
Of course, snacking looks different for everyone. So we asked four of our favorite food people to build their ultimate Kitchn Snack Capsule, featuring one recipe and some store-bought snacks. Up next: Shanika Graham-White from Orchids + Sweet Tea.
Muffins are the perfect little snack alongside your morning coffee, tea, or glass of plant-based milk — and these vegan chocolate chip chia seed muffins are no exception. Chocolate chips and nutrient-packed chia seeds make for a textured, sweet muffin that won’t last long on the counter, believe me!
While banana and blueberry muffins are my go-tos, these muffins come in handy whenever I need a quick, decadent snack and they’re a family favorite, too. The recipe is super versatile, too, so feel free to add whatever nuts or seeds you have in your pantry. You just might surprise yourself with your innovative flavor combinations!
Great Vegan Muffins Start with Plant-Based Buttermilk
We all know that buttermilk makes for some pretty delicious cakes and muffins. The problem is, buttermilk isn’t vegan. I want the tartness and lightness that buttermilk gives to cake while still keeping the recipe vegan. So, how do I do it?
You can make a version of buttermilk using vegan ingredients! By combining plant milk and acid, you can “curdle” the plant milk and create a liquid that closely resembles buttermilk.
In this recipe, I mix apple cider vinegar along with my plant milk to create vegan buttermilk. Use this technique for any recipe that requires buttermilk and you will have delightful, light dairy-free cakes.
A Few General Tips for Making Great Muffins
While muffins are generally easy to make, I have learned a thing or two during my muffin-making journey that will help you turn out a great bake every time.
- Don’t overmix the batter: As soon as the flour is added, lightly stir until the dry bits are moistened. Then stop! Too much mixing can lead to tough muffins.
- Fold in the chocolate early: If you’re adding chocolate to the batter, fold it in while there are still dry bit flour visible in the batter. This will help prevent the chocolate from sinking to the bottom.
- Make it festive: Use cute muffin liners for different events or seasons of the year.
Check Out the Rest of Shanika Graham-White’s Snack Capsule
Add some extra oomph to your chocolate chip muffins with chia seeds.
YieldMakes 12 muffins
Prep time 20 minutes
Cook time 20 minutes to 24 minutes
- 4 ounces
chocolate, preferably vegan
- 1 cup
unsweetened almond milk
- 1 tablespoon
apple cider vinegar
- 2 cups
- 1/2 cup
- 1 tablespoon
- 2 teaspoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 cup
melted unrefined coconut oil
- 1 teaspoon
- 1/2 cup
chocolate chips, preferably vegan
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, lightly coat the wells of a standard 12-well muffin tin with cooking spray, or line with muffin papers. Coarsely chop 4 ounces chocolate (about 2/3 cup).
Place 1 cup unsweetened almond milk and 1 tablespoon apple cider vinegar in a small bowl and stir to combine. Let sit until slightly thickened, about 5 minutes. Meanwhile, place 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon chia seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon and in a large bowl and whisk until combined.
Add the milk-cider mixture, 1/4 cup melted unrefined coconut oil, and 1 teaspoon vanilla extract to the flour mixture. Stir with a flexible spatula or wooden spoon until combined and smooth.
Add the chopped chocolate and 1/2 cup chocolate chips and stir until just combined. Divide the batter between the wells in the muffin tin (about 1/4 cup each), and gently spread it into each well evenly.
Bake, rotating the muffin tin halfway through, until a tester inserted into the center comes out clean, 20 to 24 minutes total. Let the muffins cool completely in the tin before removing and serving.
Jumbo muffins: This recipe makes enough batter to make 8 jumbo muffins, and they will take about 30 minutes baking time.
Fat options: Instead of coconut oil, you can also an equal amount of vegetable oil or melted vegan butter instead.
Storage: The muffins can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.