Made with lemon zest, lemon juice and chia seeds, these soft Lemon Chia Seed Muffins are the perfect weekend treat or grab and go breakfast.
I love the texture and health benefits of chia seeds. Chia seeds add crunch as well as fiber, antioxidants and omega-3 fatty acids. I sometimes add a spoonful to my smoothies and oatmeal, but this is my first time baking with them.
Chia seeds basically take the place of poppy seeds in these Lemon Chia Seed Muffins. What I love about muffin recipes is that they’re quick and easy to make, and this recipe is exactly that.
(These Lemon Blueberry Muffins are another one of my favorite lemon muffins and are studded with blueberries!)
These Lemon Chia Seed Muffins are:
- Lemony: They are made with both lemon zest and lemon juice.
- Moist: The full cup of sour cream (or Greek yogurt) makes these muffins extra moist!
- Buttery: I tested these recipes with oil and butter and definitely preferred the flavor that butter added.
- Easy to Make: No mixer needed and the batter for these lemon chia muffins comes together in minutes!
- Flavorful: Who wouldn’t love a homemade muffin made with sweet vanilla, fresh lemon juice and lemon zest and topped with lemon zest?!
- Whisk to combine the flour, sugar, baking powder, baking soda, salt, chia seeds, and lemon zest in a large bowl.
- In a separate bowl, mix together all of your wet ingredients: the melted butter, vanilla extract, sour cream (or Greek yogurt), lemon juice and one egg.
- Pour the wet ingredients into the dry mixture and fold everything together. Be careful not to over mix!
- Scoop the batter into your liners almost all the way to the top. Top them with a mixture of lemon zest and turbinado sugar and bake 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
Before going into the oven, these muffins are topped with a simple mixture of lemon zest and turbinado sugar. This mixture adds a nice crunch, extra flavor and a touch more sweetness!
But here are a few tips to make sure your lemon muffins with chia seeds turn out just right:
- Use organic lemons. I recommend using organic lemons, if possible. Regular lemons are covered in a wax coating and when you zest your lemons, the wax mixes in with the lemon zest and can dilute the flavor. Organic lemons are free of this coating, so the they have a much stronger lemon zest flavor.
- Room temperature ingredients.
- Don’t stir all the way. Be sure to mix the batter as little as possible. This will result in light and tender muffins rather than muffins that are dense and tough.
- Spray or line your muffin pan. Whether your pan is nonstick or not, I recommend lightly greasing your muffin tins with butter or of butter or non-stick spray to make sure you can easily remove them once baked. Alternatively, you can also use cupcake liners for your muffins.
EQUIPTMENT FOR MAKING MUFFINS
- MUFFIN LINERS: If you’re like me and are out of paper cupcake liners, just grease the muffin tin really well. The Kitchn has an article called How to Make Muffin Liners Out of Parchment Paper if you’d like to make your own muffin liners!!
- A MUFFIN PAN: I have this muffin pan and I love it!
HOW TO ENJOY THESE MUFFINS
This muffins are rustic and simple. I love them for breakfast or as a snack. Enjoy them fresh from the oven or at room temperature. These muffins become extra sweet and delicious when you top them with lemon icing!
HOW TO MAKE THE LEMON ICING
To make the icing, you just stir together some powdered sugar and lemon juice until smooth. Drizzle it over the room temperatre muffins with a spoon. You can also pour the lemon icing in a zip lock bag and drizzle it over the muffins.
ADDITIONAL TOPPING IDEAS:
FREQUENTLY ASKED QUESTIONS ABOUT LEMON CHIA SEED MUFFINS
Muffins have the best flavor and texture the day you make them. Store extra muffins in an airtight container in the fridge for up to three days. When eating them after the first day, warm them up for a few seconds in the microwave.
For light muffins, as opposed to dense, tough muffins, mix the batter as little as possible.
These Lemon Chia Seed Muffins are the ultimate spring and summer treat. These flavorful muffins are light, bright and filling!Like me, I’m sure you’ll love them for both breakfast and a snack!
Lemon Chia Seed Muffins
- FOR THE MUFFINS
- 1 3/4 plus 2 tablespoons cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 tablespoons chia seeds
- 7 tablespoons unsalted butter melted
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 3/4 tablespoons lemon zest
- 1 1/2 tablespoons lemon juice
- 1 large egg room temperature
- 1 cup sour cream or Greek yogurt room temperature
- 1 teaspoon vanilla extract
- extra lemon zest about 1/4 of a lemon, optional, for the topping
- Turbinado sugar about 1 1/2 tablespoons,optional, for the topping
FOR THE LEMON ICING
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Preheat oven to 375 F. Line a muffin tin with cupcake liners.
- In a large bowl whisk to combine the flour, baking powder, baking soda, chia seeds, sugar, lemon zest and salt.
- To a medium sized bowl, add the melted butter, sour cream, vanilla extract, egg, and lemon juice. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Mix the extra lemon zest and turbinado sugar together in a small bowl and top the muffins with it. Bake 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely. Once cooled, drizzle with icing, if desired.
FOR THE ICING
- In a medium sized bowl, stir together the powdered sugar and the lemon juice. Add up to a half tablespoon more lemon juice if icing is too thick. Spread or drizzle over the cooled muffins.
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Just the right amount of lemon! Yum.
Hi Marie, Thanks for making these muffins! Happy you enjoyed them and that you found them to have just the right amount of lemon 🙂 Xo Natalie
i see in the instructions to add buttermilk, but i dont see it in the ingredient section.
Hi Danelle, So sorry for any confusion due to my typo in the instructions. I actually just noticed it as well yesterday while making these again and I updated the recipe to omit the buttermilk from the instructions since there is no buttermilk in this recipe. Please let me know if you have any other questions! -Natalie