Muffins is one of my go to type of dessert that you know is delicious, easy to make and always turns out well. This time I decided to modify a bit a classic lemon-poppy seed muffin recipe and replaced poppy seeds with chia seeds. And let me tell you, they turned out great, moist and tasty and lemony. 🙂
For this recipe I used Dr. Oetker 12 cup muffin form. You can find a similar one here.
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Lemon Chia Seed Muffins
Equipment
- Muffin Form
Ingredients
- 2⅓ cups (270 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- zest and juice of 2 lemons (separate)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons chia seeds or poppy seeds
- ⅓ cup +1½ tablespoons (90 grams) vegetables oil
- ¼ cup (60 ml) milk
- 2 large eggs
- ½ cup (120 grams) Greek yogurt
Instructions
- Preheat the oven to 180°C (375°F). Grease or line with paper cups a 12 or 2×6 cups muffin form. Set aside.
- In a large mixing bowl combine flour, sugar, lemon zest, chia seeds, baking powder and baking soda. Give it thorough mix. Set aside.
- In another bowl whisk together the eggs, milk, lemon juice, Greek yogurt and vegetable oil. Add the mixed wet ingredients into the dry ingredients and mix together until just combined. Do not overmix.
- Using a tablespoon or an ice cream scoop, fill each muffin cup almost to the top.
- Bake muffins for 15-20 minutes, or until tops are golden and toothpick inserted in the center comes out clean.
- Cool muffins in the form for about 5 minutes, before transferring to a wire rack to cool completely. Can also be eaten warm. 🙂
- Enjoy!
Nutritional Facts:
Calories: 225 kcal, Total Fat: 9.2 grams, Saturated Fat: 2 grams, Cholesterol: 28 mg, Sodium: 95 mg, Total Carbohydrates: 32.2 grams, Dietary Fiber: 1.3 grams, Total Sugars: 13.5 grams, Protein: 4.7 grams, Vitamin D: 3 mcg, Calcium: 70 mg, Iron: 1 mg, Potassium: 153 mg
Servings: 12 muffins
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