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Lemon Chia Seed Muffins Recipe

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4 from 9 reviews

These Lemon Chia Seed Muffins are a delightful combination of tangy lemon zest and the subtle crunch of chia seeds, creating a moist and flavorful breakfast or snack option. Made with wholesome ingredients like Greek yogurt, avocado oil, and a touch of honey for natural sweetness, these muffins are lightly sweetened and packed with texture. Optional lemon icing and turbinado sugar topping add an extra burst of citrusy sweetness and a pleasant crunch, perfect for lemon lovers seeking a healthier muffin treat.

  • Total Time: 30-32 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1¾ cups (218.75 g) all purpose flour (swap in half whole wheat flour if you like)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ tablespoons (30 g) chia seeds

Wet Ingredients

  • ¼ cup (59.15 ml) avocado oil
  • ½ cup (169.5 g) honey
  • 2 tablespoons lemon zest
  • 1½ tablespoons lemon juice
  • 2 large eggs, room temperature
  • ¾ cup (170 g) Greek yogurt, full fat or 2%, plain or vanilla, room temperature
  • 1 teaspoon vanilla paste

Optional Topping

  • Extra lemon zest (about ¼ of a lemon, rubbed into turbinado sugar)
  • 1 tablespoon turbinado sugar

Optional Lemon Icing

  • ½ cup (60 g) powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, baking soda, chia seeds, and salt until well combined. This will ensure even distribution of the leavening agents and chia seeds.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the avocado oil, lemon zest, Greek yogurt, honey, vanilla paste, eggs, and lemon juice. Make sure to mix thoroughly to incorporate all flavors.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins tough.
  5. Scoop Batter Into Pan: Using an ice cream scoop or spoon, evenly distribute the batter into the prepared muffin pan, filling each cup about ¾ full for perfect muffin height.
  6. Add Optional Topping: If desired, mix extra lemon zest with turbinado sugar and sprinkle this mixture evenly over the tops of the muffin batter for added texture and flavor.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean without wet crumbs.
  8. Cool Muffins: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, preventing sogginess from trapped steam.
  9. Prepare Optional Lemon Icing: In a small bowl, stir together powdered sugar and lemon juice until smooth; add up to ½ tablespoon more lemon juice to reach desired consistency. Drizzle or spread the icing over the cooled muffins if desired for an extra burst of citrus sweetness.

Notes

  • For a healthier twist, substitute half the all purpose flour with whole wheat flour.
  • Make sure all wet ingredients, especially the eggs and yogurt, are at room temperature to better combine and yield lighter muffins.
  • Do not overmix the batter; a few lumps are okay to ensure the muffins stay tender.
  • Use an ice cream scoop to portion the batter evenly for uniform muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • The optional lemon icing adds sweetness but can be omitted for a less sugary muffin.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15-17 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/lemon-chia-seed-muffins-recipe/