Lemon Chia Seed Muffins: 2 Ways

My brother is spoiled rotten. He gets treats every dang time I visit him. As much as he enjoys getting edible gifts, I enjoy giving them. So I guess it all works out.

This time, it was cotton candy cookies (per his request) and lemon chia seed muffins. I’m not a big fan of the cotton candy flavor, accomplished with help from Duncan Hines flavor packets, but the muffins … my god, the muffins.

Lemon Chia Seed Muffin

I’ve always loved lemon poppyseed muffins, but since I’ve discovered chia, it just makes sense to swap in the nutrient powerhouse that is the chia seed. I’ve mentioned before how terrible my oven is, but for whatever reason, these muffins always come out perfect. They have a sort of buttery brown and slightly crisp exterior, while the inside is soft and delicate. Both versions of this recipe, the healthy and … less-healthy, turned out beautiful. 

I think there is some sort of chemical reaction at play between the lemon juice, yogurt and baking soda, because the batter literally fluffs and foams up when you’re mixing at the very end. It almost reminds me of a soft and fluffy tempura batter. These muffins are an absolute must-bake. They’re nice for a grab-and-go breakfast or snack. I’m a purist myself, but I bet these would also be great with blueberries or walnuts if you so desire. 

I made regular ole’ sugar and butter muffins for my brother, because he’s a growing boy. I made a healthier version, sans frosting, for myself. I added in Greek yogurt, fiber-rich whole-wheat, flax meal, coconut sugar and coconut oil. Both were delicious in their own ways. I love that rich and nutty flavor and texture you get from using whole wheat, so the healthy muffins were right up my alley. My brother is a sweet-buttery-delicate cake kinda guy, so these were right up his … 

Lemon Chia Seed Muffin 3

Lemon Chia Seed Muffins

Recipe adapted from Pinch of Yum

Makes 12 muffins

Ingredients:

  • 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
  • ½ cup sugar
  • 1½ cups all purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons olive oil
  • ½ cup melted butter
  • ¼ cup milk or cream
  • 3 tablespoons chia seeds

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice 
  • 1 tablespoon salted butter

Preparation:

  1. Preheat the oven to 375 degrees. Combine lemon zest and sugar in a medium mixing bowl. Rub together with your fingers to release flavor from the zest. Add the flour, baking soda, and salt. Stir to combine.
  2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, butter, milk, and chia seeds. Add the dry ingredients to the wet ingredients. Stir until just combined.
  3. Pour batter into greased muffin tins; you should be able to get 12 muffins. Bake for 12-14 minutes or until the tops spring back when touched.
  4. For the glaze, whisk the powdered sugar and juice together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.

Lemon Chia Seed Muffin 4

Healthy Lemon Chia Seed Muffins

Makes 12 muffins

Ingredients:

  • 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
  • ½ cup coconut sugar
  • 1 cup whole-wheat flour
  • 1/2 cup flaxseed meal
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons coconut oil
  • ½ cup plain Greek yogurt
  • ¼ cup almond milk
  • 3 tablespoons chia seeds

Preparation:

  1. Preheat the oven to 375 degrees. Combine lemon zest and sugar in a medium mixing bowl. Rub together with your fingers to release flavor from the zest. Add the flour, flax, baking soda, and salt. Stir to combine.
  2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, and chia seeds. Add the dry ingredients to the wet ingredients. Stir until just combined.
  3. Pour batter into greased muffin tins; you should be able to get 12 muffins. Bake for 12-14 minutes or until the tops spring back when touched.

Lemon Chia Seed Muffin 5

 If you’re trying to decide which to bake, I say, when in doubt, frost yo-self!

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2 thoughts on “Lemon Chia Seed Muffins: 2 Ways

  1. I have a muffin recipe that uses lemon juice and yoghurt and I get the same fluffed up effect. However, this doesn’t happen when you mix lemon and yoghurt together, so I think it’s actually the acid of the lemon reacting with the baking soda. Maybe another reader can tell us what’s going on! These muffins sound great, by the way!

  2. You may be right, because the foamy/fluffiness happens when I add the wet ingredients to the dry (which contains the baking soda). Interesting! And thank you, they are realllly good 🙂

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