I have to give the credit for this recipe to my husband Brett. I’ve become obsessed with chia seeds since they are so healthy and yummy. Every so often I’ll bake up a batch of lemon poppyseed muffins for the family, so genius that he is, Brett suggested that this time I use chia seeds! Why have I not thought of this before??? I love poppy seeds but they are not nearly as good for your body as chia seeds. They taste similar and have kind of the same texture, therefore it would be the perfect health boosting substitution.
I quickly got to work and whipped up these babies. They turned out amazing. It appears that lemon and chia seed go pretty well together! Who knew!
In my opinion, when it comes to muffins size matters. This recipe will make twelve large buttery, and soft on the inside (but crispy on top) muffins.
The key to this batter is to add half a cup of yogourt once all of the wet and dry ingredients are mixed together. The yogourt adds a creamy, soft texture to the muffins, while keeping the calories and fat down. I’m always trying to make my recipes as healthy and tasty as possible, so to me this is important. Plus yogurt adds some calcium and protein to the recipe, which we can all use more of.
I promise that if you bake these muffins, they will be one of your go-to recipes. They are so easy to whip up and taste incredible while adding some health boosting nutrients to your diet.