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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/lemon-chia-seed-mini-muffins-recipe/