Lemon Chia Seed Muffins
This recipe for soft Lemon Chia Seed Muffins has the perfect amount of lemon tartness and is so easy to make! The muffins are perfectly delicious for breakfast, a snack or dessert!
Servings: 12 muffins
Calories: 202kcal
Ingredients
- 1¾ cups all purpose flour swap in half whole wheat flour if you like
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2½ tablespoons chia seeds
- ¼ cup avocado oil
- ½ cup honey
- 2 tablespoons lemon zest
- 1½ tablespoons lemon juice
- 2 large eggs room temperature
- ¾ cup Greek yogurt full fat or 2%, plain or vanilla, room temperature
- 1 teaspoon vanilla extract
Optional Topping
- extra lemon zest optional, about 1/4 of a lemon rubbed into turbinado sugar, for the topping
- Turbinado sugar optional, about 1 tablespoon, for the topping
Optional Lemon Icing
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Lemon Chia Muffins
- Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners.
- In a large bowl whisk to combine the flour, baking powder, baking soda, chia seeds, and salt.
- To a medium sized bowl, add the avocado oil, lemon zest, Greek yogurt, honey, vanilla extract, eggs, and lemon juice. Whisk to combine.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix. Use an ice cream scoop to evenly distribute the batter (each one about 3/4 full) into the prepared muffin pan. (Optional topping: Mix the extra lemon zest and turbinado sugar together in a small bowl and sprinkle it evenly over the muffin tops).
- Bake 15-17 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in the pan for 5-10 minutes then transfer muffins to a wire rack to cool completely. Once cooled, drizzle with icing, if desired.
Lemon Icing (optional)
- 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.
Notes
Original recipe: This recipe was modified in January 2026. To make the original version, use the following: 7 tablespoons (98g) melted, slightly cooled butter (instead of avocado oil), 3/4 cup plus 2 tablespoons granulated sugar (instead of 1/2 cup honey), 1 egg (instead of 2), 1 cup sour cream or Greek yogurt (instead of 3/4 cup Greek yogurt).
Avoid overmixing: Stir together the wet and dry ingredients until just combined. Avoid overmixing.
Honey: Instead of honey, swap in 1/2 cup maple syrup or 2/3 cup granulated sugar (if using granulated sugar, add 2-3 tablespoons milk to compensate for moisture).
Greek yogurt: I use whole fat plain Greek yogurt. You can also use 2% and or vanilla Greek yogurt.
Nutrition
Serving: 1muffin | Calories: 202kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg
