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Lemon Chia Seed Muffins Recipe

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3.9 from 77 reviews

These Lemon Chia Seed Muffins are a delightful, healthy treat combining the zesty brightness of lemon with the nutritional benefits of chia seeds. Moist and tender, they’re sweetened naturally with honey and enriched with Greek yogurt, making them perfect for breakfast, snacks, or afternoon tea. An optional lemon zest and turbinado sugar topping adds a crunchy sweetness, while a light lemon glaze brings an extra citrus punch.

  • Total Time: 25-27 minutes
  • Yield: 12 muffins

Ingredients

Main Ingredients

  • 1¾ cups (218.75 g) all purpose flour (option to swap half with whole wheat flour)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ tablespoons (30 g) chia seeds
  • 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 extract

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). 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 combined evenly.
  3. Combine Wet Ingredients: In a medium-sized bowl, whisk the avocado oil, lemon zest, Greek yogurt, honey, vanilla extract, eggs, and lemon juice until fully blended.
  4. Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients gently until just combined. Avoid overmixing to keep muffins tender and light.
  5. Fill Muffin Pan: Use an ice cream scoop to evenly distribute the batter into the prepared muffin pan, filling each cup about ¾ full. If using the optional topping, mix extra lemon zest with turbinado sugar and sprinkle evenly over the muffin tops.
  6. Bake Muffins: Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean without wet crumbs.
  7. Cool Muffins: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely before glazing.
  8. Prepare Lemon Icing (Optional): Mix powdered sugar and lemon juice in a medium bowl, adding up to an additional ½ tablespoon lemon juice if needed to reach a drizzle-able consistency.
  9. Glaze Muffins: Drizzle or spread the lemon icing over the cooled muffins for an extra layer of citrus flavor and sweet finish.

Notes

  • Original recipe modifications: Use 7 tablespoons (98g) melted, slightly cooled butter instead of avocado oil; ¾ cup plus 2 tablespoons granulated sugar in place of honey; 1 egg instead of 2; and 1 cup sour cream or Greek yogurt instead of ¾ cup Greek yogurt.
  • Avoid overmixing the batter to maintain a tender crumb.
  • Honey can be substituted with ½ cup maple syrup or ⅔ cup granulated sugar plus 2-3 tablespoons milk to maintain moisture.
  • Greek yogurt: whole fat plain is preferred, but 2% or vanilla Greek yogurt also works well.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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