healthy lemon chia muffins / easy recipe
These healthy lemon chia muffins are soft, fluffy, and bursting with bright citrus flavor. The addition of chia seeds brings a nutritional boost while the simple lemon glaze adds just the right touch of sweetness.
Equipment
- 12-cup muffin pan
- Microwave-safe or heatproof bowl
- Whisk
- Mixing bowls (large and medium)
- Wooden spoon or spatula
- Cooling rack
- Small knife (for loosening muffins)
Ingredients
For the Muffins:
- 4 tablespoons unsalted butter
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup honey
- ⅔ cup nonfat plain Greek yogurt at room temperature
- 2 large eggs at room temperature
- 2 teaspoons lemon zest from about 2 medium lemons
- ¼ cup freshly squeezed lemon juice from about 1 lemon
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract
- 2 tablespoons chia seeds
For the Lemon Glaze:
- ½ cup powdered sugar plus more if needed
- 1 tablespoon freshly squeezed lemon juice plus more if needed
Instructions
- Preheat & Prep Pan: Set your oven to 350°F. Lightly grease a standard 12-cup muffin tin using nonstick spray.
- Melt Butter: Cut the butter into chunks and place in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until just melted. Set aside to cool. Alternatively, use a heatproof bowl set over simmering water.
- Mix Dry Ingredients: In a large bowl, combine both flours, baking powder, baking soda, and salt. Whisk until evenly distributed.
- Combine Wet Ingredients: Add the honey to the cooled melted butter, then whisk in the Greek yogurt, eggs, lemon zest, lemon juice, vanilla extract, and almond extract until smooth. If the butter firms up again, microwave in short bursts or warm over simmering water until liquefied.
- Bring Batter Together: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir just until no dry flour remains. Fold in the chia seeds. The batter will be quite thick.
- Bake: Evenly divide the batter among the muffin cups (about ¾ full). Bake for 18 to 22 minutes until the tops are golden and spring back when lightly touched, or a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then carefully loosen with a knife and move to a wire rack to cool fully.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more sugar for a thicker one. Drizzle over cooled muffins.
Notes
Storage Tips: Store muffins in an airtight container with paper towels at room temperature for 3 days, or freeze tightly wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator.
Pro Tip: The glaze is designed for a light drizzle. For extra glaze, combine ¾ cup powdered sugar, 1 tablespoon lemon juice, and 2 teaspoons milk.
Next Level: For even more lemon flavor, stir in ½ teaspoon pure lemon extract with the other extracts.
Market Swaps: Try substituting orange zest and juice in place of lemon for a twist.
Tried this recipe?Let us know how it was!