Bakery Style Lemon Chia Seed Muffins

Bakery Style Lemon Chia Seed Muffins - Five More BitesThese sounded so amazing when I found them on A Kitchen Addiction. The original recipe called for poppy seeds but I wanted to deviate from the traditional and try chia seeds. We’re always looking for ways to incorporate chia seeds so this seemed like a logical substitution. The texture is exactly like poppy seeds and even if we’re getting a fraction of the nutrients, I’ll call it a healthy muffin. Enjoy!

INGREDIENTS
For Muffins
  • 3 C all-purpose flour
  • 1 C sugar
  • 2 tbsp chia seeds
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ C plain full-fat yogurt
  • 2-3 Tablespoons Whole Milk
  • 2 Tablespoons fresh lemon juice
  • 1½ tbsp grated lemon zest
  • 2 large eggs
  • 8 tbsp unsalted butter, melted and cooled
For the Glaze
  • ¼ C sugar
  • ¼ C lemon juice
  • coarse sugar for sprinkling
INSTRUCTIONS
  1. Adjust oven rack to middle position and heat oven to 375 degrees F. Line with silicone baking cups.
  2. Whisk flour, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk yogurt, milk, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.
  4. Divide batter evenly among prepared muffin cups. Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
  5. While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
  6. Remove muffin tin to a wire rack.  Transfer to a wire rack and let cool for 5 minutes before removing from cups. Brush with lemon syrup. Sprinkle with coarse sugar (I didn’t have any coarse sugar, so I used regular table sugar. Not as pretty, but it gets the job done).
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