Easy Lemon Chia Muffins! Full of tangy, lemony flavor loaded with chia seeds for the perfect way to start the day! Packed with protein!
It’s no secret around there that we love muffins and breads for breakfast! I keep my freezer stocked always, just in case the kids wake up wanting something different than cereal.
Click here to save this recipe on Pinterest!
Some of our favorite muffins that we enjoy are these blueberry oatmeal muffins, cranberry dark chocolate oatmeal muffins and pumpkin oatmeal muffins! I love the use of oats in muffins! It requires less flour and more grain! These are perfect for any kind of season as well!
Today I am making these Lemon Chia Muffins from The Well Plated Cookbook by Erin Clarke, blogger of Well Plated! It’s seriously a gorgeous book with over 130+ recipes that will not disappoint! It has easy, classic recipes with a lighter spin.
As soon as we received it, the girls went through and wrote down every recipe they wanted me to make! From muffins to dessert, this book has it all!
Some of the recipes we have marked are: Whole Wheat Blueberry Banana Bread, Caprese Chicken Skillet, One Pot Creamy Sun-dried Tomato Orzo with Spinach, Ultimate Creamy Mac and Cheese (4 ways!). Who can resist pasta? For dessert, Zucchini Snack Cake and Dreamy Chocolate Mousse!
How to buy The Well Plated Cookbook: (affiliate links)
U.S.
HOW TO MAKE EASY LEMON CHIA MUFFINS:
Ingredients:
FOR THE MUFFINS:
- 4 tablespoons unsalted butter
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- baking soda, baking powder and salt
- 1/2 cup honey
- 2/3 cup nonfat plain Greek yogurt, room temperature
- 2 large eggs, room temperature
- 2 teaspoons lemon zest (from 2 lemons)
- 1/4 cup lemon juice (from 1 of the lemons above)
- vanilla and almond extracts
- chia seeds
FOR THE GLAZE:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice (from 1 of the lemons above)
Directions:
Preheat oven to 350 degrees F. Line muffin pan with parchment muffin liners. (These are my favorite liners to use, they don’t bleed color and work so well)
In large bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
First melt your butter. Then add to a large bowl butter and honey. Whisk till combined. Add yogurt, eggs, lemon zest, lemon juice, extracts and whisk till smooth.
In bowl with dry ingredients, make a well in the center and pour in wet ingredients. Mix with a spatula or wooden spoon. Stir just till mixture is combined. Fold in chia seeds. (Your batter will be thick)
Divide mixture evenly into muffin liners.
Bake for 18-22 minute or until tooth pick inserted comes out clean.
While cooling add powdered sugar and lemon juice to small bowl. Whisk until smooth. Pour over cooled muffins.
Serve and ENJOY!
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter
Check out this fun lemon chia muffins story!
Easy Lemon Chia Muffins
Equipment
Ingredients
- FOR THE MUFFINS:
- 4 tablespoons unsalted butter
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 2/3 cup nonfat plain Greek yogurt room temperature
- 2 large eggs room temperature
- 2 teaspoons lemon zest from 2 lemons
- 1/4 cup lemon juice from 1 of the lemons above
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 tablespoons chia seeds
- FOR THE GLAZE:
- 1 tablespoon lemon juice from 1 of the lemons above
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line muffin pan with parchment muffin liners. (These are my favorite liners to use, they don't bleed color and work so well)
- In large bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
- First melt your butter. Then add to a large bowl butter and honey. Whisk till combined.
- Add yogurt, eggs, lemon zest, lemon juice, extracts and whisk till smooth.
- In bowl with dry ingredients, make a well in the center and pour in wet ingredients. Mix with a spatula or wooden spoon. Stir just till mixture is combined.
- Fold in chia seeds. (Your batter will be thick)
- Divide mixture evenly into muffin liners.
- Bake for 18-22 minute or until tooth pick inserted comes out clean.
- While cooling add powdered sugar and lemon juice to small bowl. Whisk until smooth. Pour over cooled muffins.
- Serve and ENJOY!
Nutrition
MORE MUFFINS MADE WITH HONEY!
- Healthy Cinnamon Apple Muffins! Made with whole wheat flour, olive oil (or another oil of choice), and less sweetener than a typical muffin!
- Almond Flour Blueberry Muffins! Easy gluten-free muffins with almond flour full of blueberries and a little fresh orange.
- Healthy Zucchini Chocolate Chip Muffins! Delicious and easy!
- Healthy Banana Nut Muffins! Soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour.
Erin@WellPlated
THANK YOU so so much for sharing this Nancy!!! I appreciate it more than I can say and am so happy you and the girls are enjoying the book! xo
Nancy P.
It’s an amazing book!