Lemon Chia Seed Muffins

4.84 from 6 votes

Whether you're looking for a wholesome breakfast, a satisfying afternoon snack, or a lunchbox treat for your kids, these Lemon Chia Seed Muffins have got you covered!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: (Makes 24 mini or 12 large muffins)

Calories: 114kcal

Author: Dr. Sonali Ruder

Equipment

muffin pan

Ingredients

Muffins:

1 cup all purpose flour
1 cup white whole wheat flour
⅔ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 tablespoon chia seeds
1 cup lemon-flavored yogurt (can substitute vanilla yogurt)
½ cup vegetable oil or other neutral-flavored oil
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Lemon Glaze (optional):

¼ cup lemon yogurt
½ tablespoon honey
1 teaspoon fresh lemon juice

Instructions

Preheat oven to 350°F.
Whisk both of the flours, sugar, baking powder, baking soda, salt, and chia seeds together in a large bowl.
In a second bowl, whisk the yogurt, oil, eggs, lemon zest, juice, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients and stir it together with a spatula or wooden spoon until just combined. Do not over-mix the batter.
Spray a 24-cup muffin pan (or standard 12-cup muffin pan) with cooking spray. Spoon the batter into the wells, filling them about ¾ full. Bake in the oven until a toothpick comes out clean, 12-15 minutes for mini muffins or 18-22 minutes for regular muffins. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely.
To make the Lemon Glaze, mix the yogurt, honey and lemon juice together in a bowl. Drizzle the glaze on top of the cooled muffins (or dip the muffins tops into the glaze). Muffins can be served right away, refrigerated, or frozen for later use.

Notes

- This recipe makes 24 mini muffins or 12 standard sized muffins. I use a mini muffin pan to make snack-sized muffins because my kids love bite-sized food and they're perfect for packing into their lunchboxes.
- Use room temperature ingredients (yogurt, eggs) for best results.

- To avoid tough muffins, don't over-mix the batter. Mix the dry and wet ingredients until they're just combined.

- If you want, you can line the muffin pan with paper liners but I usually don't. Either way, use nonstick cooking spray to spray the muffin pan or the liners.

- As a final touch, you can top the muffins with a light glaze made with yogurt and lemon juice. You can drizzle it on top or dip the muffins into the glaze to cover the tops completely.
- You can store these lemon chia muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can freeze them for up to 3 months.

Nutrition