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lemon vanilla chia muffins

A superfood twist on a bakery classic. These are basic muffins with some lemon and healthy chia seeds added. Make with other zests and juices.
Course Breakfast, brunch, Snack
Cuisine American
Keyword chia seeds, lemon muffins
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 large muffins
Author dez the bakist

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.