These 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!
- 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
- ¼ C sugar
- ¼ C lemon juice
- coarse sugar for sprinkling
- Adjust oven rack to middle position and heat oven to 375 degrees F. Line with silicone baking cups.
- Whisk flour, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
- 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.
- 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.
- 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.
- 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).