(Original Blog Recipe – Contains Gluten, Eggs & Dairy)
This recipe for Luxurious Lemon Chia Seed Muffins is one of my blogs original recipes. It contains gluten, eggs, and dairy. I have kept it here, as I have all of the original recipes, for those of you who love it and would like to keep the recipe the same! Please stay tuned and follow me as I will have the gluten, egg and dairy alternative options coming soon!
Ingredients is Luxurious Lemon Chia Seed Muffins Recipe
I’ve become obsessed with chia seeds since they are so healthy and yummy. Chia seeds give a powerful nutritional punch with very few calories making them an ideal addition to any recipe! Chocked full of protein, fibre, antioxidants, Omega-3 fatty acids and essential nutrients chia seeds are a true power house for health!
I have to give the credit for this recipe to my neighbours husband Brett. 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. You could even add both for a more interesting, colourful look if so desired!
- Chia Seeds
I use Prana Chia Seeds for the incredible health benefits.
- Fresh Lemon
Juice & Zest: Gives the fresh and tangy flavour that lemon muffins are known for.
- Flour
This recipe uses All Purpose Flour. I’m planning to add the Gluten-Free version ASAP!
- Dairy
Butter: I use Savor grass fed butter for it’s incredible flavour and health benefits.
Yogourt: 3.5% Plain
- Baking Soda & Powder
Did you know that most baking Powder is made with corn and contains aluminum. You can find Corn Free Baking Powder free from aluminum in the natural section of most grocery stores and at Blush Lane in Calgary.
- Sugar
Granulated or Cane Sugar
- Vanilla
I use this Kirkland brand pure vanilla extract from Costco.
- Salt
I always use high quality sea salt or kosher salt for it’s increased flavour, hence decreasing the quantity of salt needed to attain the desired taste.
- Eggs
I use free range eggs. I plan to post the Egg Free version of this recipe ASAP!
Making Luxurious Lemon Chia Seed Muffins Recipe
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.
ENJOY!
I sure do hope you enjoy this Luxurious Lemon Chia Seed Muffins Recipe! If you try it, please kindly rate it and comment so I know you loved it! I’d be so grateful if you follow me on Instagram @Turmeric_Me_Crazy!
With gratitude for your readership,
INGREDIENTS
- ½ cup Butter Softened Unsalted
- ½ cup Sugar
- 2 Eggs
- 1 tsp Fresh Lemon Zest
- 2 tbsp Lemon Juice Fresh
- 1 tsp Pure Vanilla Extract
- 1 ¾ cups All Purpose Flour
- ¼ tsp Salt
- 1 tsp Baking Soda
- 1 ½ tsp Baking Powder
- 2 ½ tbsp Chia Seeds
- ½ cup Yogurt 3.5% Plain
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Using an electric mixer, whip the butter and sugar together. Add eggs one at a time.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, gently toss together the flour, salt, baking soda, baking powder, and chia seed.
- Fold the dry ingredients into the batter. Add 1/2 cup of yogourt and mix together with electric mixer.
- Spoon batter evenly into muffin cups (grease the muffin tray first if you are not using paper liners). Bake for 16 minutes or until a toothpick inserted in the center comes out clean.
17 Responses
Hi Trish,
My kids have loved these muffins for over a year and are a lunchbox staple for us. My son has recently been diagnosed with an autoimmune inflammatory disease and we have cut gluten. Have you had much success with gluten free flours? I know you mention you were going to do a version but I can’t find it! Thanks so much
Kate
Hello Kate. I am sorry to hear of your sons trouble. I have had lots of success with gluten free flours. I created a Crazy Good Gluten Free Flour blend that I think you would love. I’ll link it here. Yes, I have made this recipe gluten free. I’m so sorry, I haven’t placed it on the website yet, but I will try and do that really soon! I’ll try to remember to let you know once its up. I hope he loves it just as much!
Hugs,
Trish
Link to my gluten free flour blends:
https://turmericmecrazy.com/crazy-good-gluten-free-all-purpose-flour/
https://turmericmecrazy.com/how-to-make-gluten-free-flours/
Can I substitute the sugar with Agave, maple syrup or honey ?
Sorry for the delay Lisa. Yes you sure can!
Im sorry if i missed it, where do you use the yogurt??
Oh goodness that’s ok Kate. I apologize for taking so long to respond. We have all been ill with pneumonia in our home 🙁 I add the yogurt after I fold the dry ingredients into the wet (step 5 in the instructions). Please let me know if you have any further questions. I have now made this recipe gluten and egg free, and your note reminds me I need to add that to the site! So thanks 💜
Yum!!! Made these tasty muffins the other night. Added 2 extra tbsps of lemon juice and zest, can never go wrong with extra lemon flavour! Did a simple lemon glaze on top too 😋 I also opted for coconut oil vs butter as I didn’t have much left on hand. I often substitute butter with coconut oil in baking recipes 1:1 and get great results! Loved that this recipe was easy to use, thanks! ♡
I love that you made the glaze! Great tip for the coconut oil too! Thank you for your kind comment and tips for others ♡ 🙏🏻.
Many thanks,
Trish
Yum!!! Made these tasty muffins the other night. Added 2 extra tbsps of lemon juice and zest, can never go wrong with extra lemon flavour! Did a simple lemon glaze on top too 😋
I also opted for coconut oil vs butter as I didn’t have much left on hand. I often substitute butter with coconut oil in baking recipes 1:1 and get great results! Loved that this recipe was easy to use, thanks! ♡
I made these today and everyone LOVES them. Easy, quick and delicious. I followed the recipe exactly the first time and wouldn’t change a thing!
I’m so happy to hear you loved them! Thank you so much for your kind review ♡
My kids loved these! I added a few extra drops of lemon extract to make these muffins extras lemony!
That’s so nice to hear! Great idea with the lemon extract!
Yep, delicious! Nice change after all the holiday treats. This is a comfort food for me, warm lemon chia seed muffin and a cup of tea. Recipe is easy, don’t change a thing. Thank you for the recipe.
Oh thank you Angela. I’m so thrilled you loved them 💜
We LOVED these muffins!!! It was so nice to already have all the ingredients. Super easy to make and they made giant fluffy muffins! The chia seeds look and taste pretty much just like a poppyseed so it was perfect. Great way to use up leftover Greek yogurt and lemons. Will be making again soon!
I’m so happy to hear you loved them! Thanks for sharing. They look fantastic 💕