Lemon Chia Seed Muffins
Brighten up your morning routine with these zesty, protein-packed Lemon Chia Seed Muffins! Bursting with fresh lemon flavor from both juice and zest, these muffins are balanced with the crunchy texture of nutritious chia seeds. Made with creamy Greek yogurt for a velvety crumb and a boost of moisture, they’re a delightful combination of tangy and sweet in every bite. Perfect for breakfast, a midday snack, or even dessert, these easy-to-make muffins come together in just 15 minutes of prep time, making them a go-to recipe for busy bakers. With their light, citrusy aroma and bakery-style appeal, these lemon muffins are sure to become a household favorite. Plus, they stay fresh for days, making them ideal for meal prep or on-the-go snacking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Chia seeds
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 2 large Eggs
- 0.75 cup Plain Greek yogurt
- 0.25 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk the granulated sugar and melted butter until combined. Add the eggs one at a time, whisking well after each addition.
Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients and fold them together using a spatula. Do not overmix; stir until just combined. The batter will be thick.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 16–18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 160.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 488 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
