Lemon Chia Seed Muffins
User Reviews
4.8
18 reviews
Excellent
Lemon Chia Seed Muffins
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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!
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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
- mini muffin pan
- 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.
- 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.
- 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.
- 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.
- 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 Information
Show Details
Serving
1 mini mufifn
Calories
114kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.03g
Cholesterol
14mg
(5%)
Sodium
59mg
(2%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
25IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
38mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24(Makes 24 mini or 12 large muffins)
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1 mini mufifn | |
| Calories | 114kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 14mg | 5% |
| Sodium | 59mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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