A superfood twist on a bakery classic. These are my basic muffin recipe with some lemon and healthy chia seeds added and a little vanilla. We served lemon vanilla chia muffins at my restaurant in our daily muffin selection.
lemon vanilla chia muffin ingredients
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sugar
2 tbsp chia seeds
1 large lemon, zest and juiced
1 large egg
1/2 cup melted butter
1 cup buttermilk
mixing lemon vanilla chia muffins
In a large bowl, add all the dry ingredients and the sugar and lemon zest. Stir to incorporate and then add the egg, lemon juice, butter and half of the buttermilk. Give it a few stirs, being sure to scoop around the edges and the bottom to bring up the dry bits. This will help you see how much more liquid you need so your batter doesn’t end up too runny. Just be sure not to over mix or the muffins will be rubbery and dense.
baking the muffins
Scoop muffin batter into a muffin tin with liners or oiled pretty good. This recipe will make 6 large muffins or 12 cupcake size. Top the muffins with a sprinkle of granulated sugar and some chia seeds. Bake at 350 degrees for 20-25 minutes until a little golden on top and a toothpick in the center comes out clean. Let cool for a few before devouring.
These muffins can be made with other zests, juices, seeds, nuts or fruits! Here are some ideas.
♥ cranberry orange | zest and juice from 1 orange, 1 cup dried cranberries
♥ coconut lime | zest and juice from 1 lime, 1 cup shredded coconut
♥ morning sunrise | zest and juice from 1 orange, 1/2 cup raisins, 1/4 cup sunflower seeds, 2 tbsp flaxseeds
lemon vanilla chia muffins
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 2 tbsp chia seeds
- 1 large lemon, zest and juiced
- 1 large egg
- 1/2 cup melted butter
- 1 cup buttermilk
Instructions
- For the lemon chia muffins you will need 2 cups all purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 cup sugar, 2 tsp vanilla extract, zest and juice of 1 lemon, chia seeds, 1/2 cup melted butter 1 egg and about 1 cup buttermilk.
- In a large bowl, add all the dry ingredients and the sugar and lemon zest. Stir to incorporate and then add the egg, lemon juice, butter and half of the buttermilk. Give it a few stirs, being sure to scoop around the edges and the bottom to bring up the dry bits. This will help you see how much more liquid you need so your batter doesn't end up too runny. Just be sure not to over mix or the muffins will be rubbery and dense.
- Add butter, lemon juice, vanilla and half of buttermilk. Give it a few stirs, being sure to scoop around the edges and the bottom to bring up the dry bits. This will help you see how much more liquid you need so your batter doesn't end up too runny.
- Scoop muffin batter into a muffin tin with liners or oiled pretty good. This recipe will make 6 large muffins or 12 cupcake size.
- Top the lemon chia muffins with a sprinkle of granulated sugar and some chia seeds. Bake at 350 degrees for 20-25 minutes until a little golden on top and a toothpick in the center comes out clean.
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