Lemon Chia Seed Mini Muffins Recipe
Delightfully zesty and moist Lemon Chia Seed Mini Muffins, perfect for a healthy snack or a light breakfast. These bite-sized treats combine the tangy freshness of lemon zest with the nutritional boost of chia seeds, delivering a burst of flavor in every small but satisfying muffin.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 mini muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1/4 cup unsalted butter (melted)
- 2 teaspoons lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃) and butter or grease a mini muffin pan to prevent the muffins from sticking. Set aside for the next steps.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt to ensure even distribution of leavening agents and chia seeds throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, egg, milk, melted unsalted butter, and lemon zest until the mixture is smooth and fully combined, bringing out the flavors.
- Make the Batter: Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix, as that can result in tougher muffins.
- Fill Muffin Tins: Spoon the batter into the prepared mini muffin tins, filling each cup about halfway to allow room for rising during baking.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 12-14 minutes, or until the muffins are lightly golden and the centers spring back when gently pressed, indicating they are fully baked.
- Cool and Remove: Let the pan cool for 5 minutes after baking, then carefully loosen the muffins with a butter knife around the edges if necessary. Remove muffins from the pan and allow them to cool completely on a wire rack before storing.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chia seeds add a subtle crunch and fiber, making these muffins a healthier choice.
- These mini muffins can also be frozen for up to 2 months; thaw before serving.
Keywords: lemon chia seed muffins, mini muffins, healthy muffins, breakfast muffins, easy baking recipe, chia seed snacks
Find it online: https://epicrecipebox.com/lemon-chia-seed-mini-muffins-recipe/