Lemon Chia Seed Mini Muffins Recipe

Introduction

These Lemon Chia Seed Mini Muffins are a delightful bite-sized treat bursting with bright citrus flavor and a subtle crunch from the chia seeds. Perfect for breakfast or a light snack, they’re easy to make and wonderfully moist.

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup milk
• 1/4 cup unsalted butter (melted)
• 2 teaspoons lemon zest

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃) and butter or grease a mini muffin pan. Set aside.
2. Step 2: In a large bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, combine the granulated sugar, egg, milk, melted butter, and lemon zest. Mix until fully incorporated.
4. Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Spoon the batter into the prepared mini muffin tins, filling each about halfway.
6. Step 6: Bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean or the muffin springs back when gently pressed.
7. Step 7: Let the muffins cool in the pan for 5 minutes. If needed, run a butter knife around the edges to loosen them, then transfer to a wire rack to cool completely before storing.

Tips & Variations

• For extra lemon flavor, add a tablespoon of fresh lemon juice to the wet ingredients.
• Substitute milk with almond or oat milk for a dairy-free option.
• Sprinkle a few chia seeds on top before baking for a crunchy garnish.
• Try adding a handful of fresh blueberries for a fruity twist.

Storage

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 2 months. Reheat gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind the muffins will be denser and have a nuttier flavor.

Do chia seeds affect the texture of the muffins?

Chia seeds add a slight crunch and help retain moisture, keeping the muffins tender without altering the taste significantly.

Lemon Chia Seed Mini Muffins Recipe

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★★★★★

4.6 from 133 reviews

These Lemon Chia Seed Mini Muffins are a delightful bite-sized treat bursting with fresh lemon zest and the subtle crunch of chia seeds. Perfectly moist and lightly sweetened, these muffins are ideal for breakfast, snacks, or a light dessert. Made with simple pantry ingredients and baked to golden perfection, they offer a healthy twist with chia seeds adding extra fiber and omega-3 benefits.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 24 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 2 teaspoons chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 2 teaspoons lemon zest

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350℉ (175℃). Grease or butter the mini muffin pan thoroughly to prevent sticking and set it aside while you prepare the batter.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and chia seeds throughout the flour.
3. Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, egg, milk, melted unsalted butter, and fresh lemon zest until the mixture is smooth and fully combined.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently and just until all ingredients are combined. Avoid overmixing to ensure the muffins remain tender.
5. Fill Muffin Cups: Spoon the batter into the prepared mini muffin tins, filling each cup about halfway to allow room for rising during baking.
6. Bake: Place the pan in the preheated oven and bake for 12 to 14 minutes. Check for doneness by pressing gently in the center of a muffin—if it springs back, they’re ready.
7. Cool Muffins: Remove the muffins from the oven and let the pan cool for about 5 minutes. Carefully run a butter knife around the edges to loosen the muffins if needed, then transfer them to a wire rack to cool completely before storing.

Notes

• For a more intense lemon flavor, consider adding 1 tablespoon of fresh lemon juice to the wet ingredients.
• You can substitute the all-purpose flour with a gluten-free baking blend to make these muffins gluten-free.
• Chia seeds provide texture and a nutritional boost but can be omitted if desired.
• Ensure not to overmix the batter to keep the muffins light and fluffy.
• Store the cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon muffins, chia seed muffins, mini muffins, healthy muffins, breakfast, snack, lemon zest, easy baking recipe