Lemon Chia Seed Muffins

Lemon desserts are often my favorite desserts. Especially when the weather gets warmer. When I was a little girl, I always used to eat raw sliced lemons that came with your water at restaurants. I remember my grandpa always asking how I could possibly stand to have them in my mouth as they are so sour, but for some reason I just loved it – and still do! I am always sure to squeeze a bit of lemon in my water bottle every day so that my water goes down just a bit easier without the added sugar!

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Did you know lemons are actually multi-purpose?  That’s right!  They aren’t just used in food, but also in cleaning and medicinal purposes.  If you dip half a lemon with salt or baking powder, you can actually brighten up copper cookware!

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The oil of the rind can be used as a wood cleaner or polish.  Lemon oil (when extracted properly) can also be used as a nontoxic insecticide.

Lemon Chia Seed Muffins

Drinking hot lemon water in the morning can also help clean out your digestive tract.  Lemon oil is also used in aromatherapy to enhance human mood.  The low pH also makes lemons an antibacterial!

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Cool eh?! Who knew these little guys had so many purposes!

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Ok ok now these muffins are pretty cool because instead of using poppy seeds like traditional lemon poppy seed muffins, I used Chia!  Another perfect way to sneak chia into your daily diet!

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This recipe was slightly adapted from Two Peas and Their Pod

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Lemon Chia Seed Muffins
Yields 12
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For the Muffins
  1. 2/3 cup sugar
  2. Grated zest and juice of 1 lemon
  3. 2 cups Gold Medal all-purpose flour
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 3/4 cup sour cream
  8. 2 large eggs
  9. 1 teaspoon pure vanilla extract
  10. 1 stick unsalted butter, melted and cooled
  11. 2 tablespoons chia seeds
For the Glaze
  1. 1 cup confectioners’ sugar, sifted
  2. 2-3 tablespoons fresh lemon juice
  1. For the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  2. In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
  3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Stir in the chia seeds. Divide the batter evenly among the muffin cups.
  4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
  5. To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins.
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xx Candice

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  1. dishnthekitchen says:

    I can see I’m going to have to put these on the ‘to do’ list! I bought some chia seeds to make the pudding everyone is doing but I doubt the kids could get past the texture. They don’t like tapioca but interestingly do like tapioca pearl drinks. Hmmmm.
    Anyway, your muffins look like a compromise :)

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