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Lemon chia seed muffins are sweet and moist with a little bit of crunchy texture from the chia seeds. If you love the crisp, refreshing taste of lemons, you’ll love this recipe!

I especially love that they’re a great way to get your kids to eat chia seeds! Chia seeds contain omega 3 fatty acids, fiber, calcium, zinc and many other nutrients. I’m sure your little ones will love these bite-sized lemon chia seed muffins!

How do you make muffins soft and moist?

The secret to making moist muffins is to use both butter and oil. Butter adds flavor and oil adds moisture, so it’s important to use both! use butter AND oil -butter makes things tasty but oil makes things moist. So use both!

You also don’t want to overmix the batter and be careful not to overbake either. These mistakes can cause your muffins to be dense and dry.

Another tip is to cover the batter and allow to rest in the refrigerator for at least 1 hour or overnight. This will make your muffins more moist as well.

Do you have to soak chia seeds before adding to batter?

No. You can soak chia seeds before adding to the batter but it’s not necessary. You can just add the chia seeds right into the dry ingredients. Some people prefer to soak chia seeds until they reach a gummy like texture. This mixture can serve as a binder and replace the eggs in the recipe. But it’s completely up to you and your preference.

Lemon Chia Seed Mini Muffins

Delicious, bite-sized muffins, perfect for breakfast or brunch!

5 from 4 votes

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Prep Time 15

Cook Time 10

Servings 6

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp chia seeds
1/2 cup granulated sugar
2 tbsp butter
2 tbsp oil
2 tbsp lemon juice
Zest of 1 lemon
1 tsp lemon extract
3 eggs
1 cup Greek yogurt
1/4 cup milk
1 1/2 tbsp turbinado sugar, for topping (optional)
1/2 cup powdered sugar, for icing
1 tbsp lemon juice, for icing

Instructions

Preheat oven to 375 F degrees. Spray mini muffin tin with cooking spray.
In a large bowl, combine all dry ingredients.
In a medium sized bowl, combine all wet ingredients.
Pour wet ingredients into dry ingredients. Stir gently to combine. Be careful not to overmix.
Fill muffin tin with mixture. You can fill up to the rim. Sprinkle each muffin with the turbinado sugar.
Bake for 8-10 minutes or until golden brown. Be sure not to over bake so your muffins don't dry out.
Prepare the icing by combining powdered sugar and lemon juice. Stir until smooth.
Once baked, transfer muffins to a cooling rack and allow to cool completely before drizzling with icing.

Video

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