Lemon chia muffins pack bright lemon flavor, with a slight crunch from the chia studded throughout. They’re quick and easy to throw together and also have the advantage of looking really cute. Bake a batch of these bite-size muffins to gift to a friend, or enjoy them yourself for a snack, or even a grab-n-go breakfast.
Looking for more muffin recipes? If you have seasonal berries on hand, try the classic Blueberry Muffins. If you’re feeling more adventurous and want a bit of a project bake, make Vegan Spiced Apple Muffins!
Lemon Chia Muffins
Course: Dessert, BreakfastCuisine: American24
mini muffins20
minutes15
minutesIngredients
1/2 cup buttermilk or milk
2 tbsp chia seeds
zest of 2 lemons
1 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
3 tbsp vegetable oil
1/4 cup yogurt/curd
Directions
- Preheat oven to 350 degrees F. Grease or line a mini muffin pan.
- In a large mixing bowl, add buttermilk (or milk), chia seeds, and lemon zest. Let sit for at least 15 minutes at room temperature.
- In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- Add oil and yogurt to the chia mixture and mix. Then gradually incorporate dry ingredients into the wet ingredients and mix until just combined.
- Fill mini muffin tins with batter (until almost level with the top of the tin) and bake for 12-14 minutes. The muffins should be lightly golden and a toothpick inserted in the middle should come out clean or with crumbs, not batter. Serve warm or at room temperature.
Notes
- The reason for letting the chia sit with the buttermilk/milk is to allow it to gel together and help bind the mixture. Not to mention, the chia has a nice crunch when you bite into the baked muffin! The longer you let the chia soak in the milk, the better.
This recipe was adapted from The Toasty Kitchen’s Lemon Chia Seed Mini Muffins.
