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Lemon Chia Seed Mini Muffins Recipe

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4.1 from 65 reviews

These Lemon Chia Seed Mini Muffins are a delightful and healthy treat, combining a zesty lemon flavor with the nutritious crunch of chia seeds. Perfectly sized as bite-sized snacks or breakfast bites, they offer a tender crumb and just the right amount of sweetness. Baked to golden perfection, these mini muffins are easy to make and ideal for any time of day.

  • Total Time: 24 minutes
  • Yield: 24 mini muffins

Ingredients

Dry Ingredients

  • 1 cup (120 g) all-purpose flour
  • 2 teaspoons chia seeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (99 g) granulated sugar
  • 1 large egg
  • ¼ cup (57 g) milk
  • ¼ cup (57 g) unsalted butter, melted
  • 2 teaspoons lemon zest

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (175℃) and lightly butter or grease a mini muffin pan to prevent sticking. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and chia seeds.
  3. Combine wet ingredients: In a separate bowl, add the granulated sugar, egg, milk, melted unsalted butter, and lemon zest. Mix thoroughly until all ingredients are fully incorporated and the mixture is smooth.
  4. Combine wet and dry mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined — be careful not to overmix to maintain a light, tender texture in the muffins.
  5. Fill muffin tins: Spoon the batter into the prepared mini muffin pan, filling each about halfway. This will allow room for the muffins to rise without overflowing.
  6. Bake: Place the pan in the preheated oven and bake for 12 to 14 minutes, or until the muffin tops are lightly golden and the centers spring back when gently pressed.
  7. Cool and remove: Allow the muffins to cool in the pan for about 5 minutes. If needed, run a butter knife around the edges of each muffin to loosen them before carefully removing from the pan.
  8. Cool completely: Transfer the muffins to a wire rack to cool fully before storing. This helps maintain their texture and prevents sogginess.

Notes

  • For a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
  • Make sure not to overmix the batter to keep the muffins tender and light.
  • These mini muffins freeze well; thaw at room temperature before serving.
  • If you prefer a stronger lemon flavor, consider adding 1 tablespoon of lemon juice to the wet ingredients.
  • Use fresh lemon zest for the best flavor impact instead of pre-packaged zest.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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