Lemon Chia Seed Muffins
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 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 24 (Makes 24 mini or 12 large muffins)
Calories: 114kcal
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
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.
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- 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.
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- To avoid tough muffins, don't over-mix the batter. Mix the dry and wet ingredients until they're just combined.
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- 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.
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- 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.
Serving: 1 mini mufifn | Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 0.5mg