Lemon Chia Seed Muffins
- 1.5 cups All-Purpose, Unbleached Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Greek Yogurt
- 0.5 cup Virgin Coconut Oil
- 0.5 cup Pure Cane Sugar
- 2 Lemons
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 Tablespoon Chia Seeds
- 1 cup Powdered Sugar
- 1.5 Tablespoons Fresh Lemon Juice
Fluffy and sweet lemon muffins with chia seeds!
I often ask my friends if they have any requests for recipe posts.
Not too long ago someone had asked me, “What can I do with chia seeds? Besides the obvious, chia seed pudding.”
I’m pretty sure my answer was “Just add it to anything!”
And even though I do try to add it to pretty much anything I eat like smoothies, sprinkle it on top of salads, or stir it into my morning oatmeal, I realize now that was not the best answer to give him.
When I walked into the grocery store to get lemons, I noticed these beautiful and somewhat rare Meyer lemons!
I had used them a few times for juicing purposes and decided to use them for this recipe, however, regular lemons will work just fine!
Preheat Oven to 350F
First step, preheat your oven and get all of the ingredients out on the counter.
As with any baking recipe, the egg and butter or in this case coconut oil should be at room temperature, so leave it out while you measure out the rest of the ingredients.
If the coconut oil is at the solid stage, heat it up in a small saucepan on low until it is melted.
It will mix in much easier if you use the coconut oil in its liquid form.
Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda and salt. Use a whisk or fork to combine and set aside.
Mix Wet Ingredients
In your standing mixer (or a large bowl, if you are using a hand-held electric mixer), combine the coconut oil, sugar and greek yogurt.
Mix on low until combined.
Next, add the egg, vanilla extract, the zest of 1-2 lemons (depending on how much lemon flavor you like) and the juice of 1 + 1/2 lemons.
Mix on low and scrape down the sides.
Add Dry to Wet
Scoop & Bake
You can grease your muffin tins then pour in the batter but I highly recommend using muffin/cupcake liners.
This recipe makes either 6 large muffins or 9-10 smaller muffins. I prefer mine bigger so I scoop the batter high, filled to the top!
Bake the muffins at 350F for 25-35 minutes.
Every oven is different, so do the toothpick test after 25 minutes and if the batter is still wet add another 5 minutes, then check again.
Once the muffins are out of the oven, allow them to cool while still in the muffin tin.
While the muffins are cooling, it's time to make the lemon icing, this is optional of course but I highly recommend it!
In a bowl, combine sifted powdered sugar and lemon juice & zest. With a whisk, mix until all of the powdered sugar has absorbed the lemon juice and is smooth. Drizzle as much or as little over the muffins, though I believe in less is more!