This Lemon Chia Seed Muffin is an eggless recipe and can be a good snack or a dessert depending on your mood. This muffin is a good twist to the regular flavors used in muffins.
I bought some chia seeds a couple of months ago in the hope of making something with them. After reading about the health benefits of chia seeds, I really wanted to incorporate them into our diet.
Most of the recipes with chia seeds are smoothies or puddings and I am not a big fan of either of them. For the alphabet L, I had ideas to make something with Lemon and that is how this recipe, Lemon Chia Seed Muffins came into action.
Lemon poppy seed muffins are a very popular breakfast all over North America. I love the fresh citrus flavor of the lemon and the crunch of the poppy. These muffins are mildly sweet and are perfect for breakfast.
We fell in love with lemon-flavored bakes after my every popular Lemon Blueberry Bread . If you have not yet baked this bread, try it. It is one of the most popular breads at my house as well as in my blog. One other recipe that we love is these lemon ricotta muffins . They have a beautiful texture and the flavors are amazing.
I baked it for my weekend breakfast and it was just perfect. My kids ate it for breakfast and also as an evening snack. They are mildly sweet and the texture of the whole wheat was just amazing. The Chia seeds also acted as my egg substitute for the muffins.
I read that the chia seeds have to be soaked so they can expand. So, I soaked the chia seeds in the milk for about a couple of hours. We could leave it overnight as well like we would for smoothies.
I also added a bit of chia seeds on top for crunch. The muffins had a neat domed top and were very refreshing. If you are looking to incorporate Chia seeds into your diet, then definitely give this recipe a try. Muffins are a very popular breakfast as well as a snack at our house. Check out my other muffin recipes here .
My Other Posts in the A - Z Explore the Flavors Series
A for Akki Roti
B for Baghrir with Orange Butter Sauce
C for Chickpeas Shawarma
D for Double Ka Meetha
E for Esquites
F for Farro Salad
G for Gur Papdi
H for Hayagreeva Maddi
I for Idli
J for Jau Ki Papdi
K for Karthigai Pori
Preparation time - 10 minutes plus at least an hour of soaking time Baking time - 18 to 20 minutes Difficulty level - Easy
Ingredients to make Lemon Chia Seed Muffins - (Makes 12)
- Whole Wheat flour - ¾ cup
- All-purpose flour - ¾ cup
- Chia Seeds - 3 tablespoon + 1 teaspoon for sprinkling
- Baking powder - 2 tsp
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Sugar - ¾ cup
- Milk - 1 & ¼ cups
- Butter - 4 tablespoon (melted)
- Lemon juice - 3 TBSP
- Lemon zest - 1 tablespoon (from one large lemon)
Procedure to make Lemon Chia Seed Muffins -
Soak 3 tablespoon of chia seeds in milk and let it refrigerate for at least an hour. The chia seeds need to be soaked to expand and soften. We can also leave it to soak in the refrigerator overnight. I let mine soak for a couple of hours.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt and keep it aside.
Preheat the oven to 350 F. Layer the muffin pan with liners and grease them lightly.
In a large mixing bowl, add the soaked chia seeds and milk mixture. To this add the sugar, melted butter, lemon juice, and lemon zest and mix well using a whisk.
Add the flour mixture and gently combine to mix. Add a tablespoon or more of milk, if the batter appears too thick. The batter should be slightly on the thicker side and not too runny.
- Divide the batter into the prepared muffin tray and sprinkle the remaining Chia seeds on top.
Bake for 18 to 20 minutes or until the toothpick inserted into the center of the muffins comes out clean.
Let it cool in the pan for 5 minutes and then place them in a cooling rack.
- Store them in a cool dry place
Other Snack Ideas
- Crispy Masala Peanuts (Air Fryer)
- Thenkuzhal Murukku Recipe
- Bread Bonda | Deep Fried Bread With Potato Filling
- Kadalai Urundai | Verkadalai Mittai | Peanut Balls
Recipe
Ingredients
- ▢ ¾ cup Whole Wheat flour
- ▢ ¾ cup All purpose flour
- ▢ 3 tablespoon Chia Seeds plus 1 teaspoon for sprinkling
- ▢ 2 teaspoon Baking powder
- ▢ ½ teaspoon Baking soda
- ▢ ¼ teaspoon Salt
- ▢ ¾ cup Sugar
- ▢ 1 ¼ cups Milk
- ▢ 4 tablespoon Butter melted
- ▢ 3 tablespoon Lemon juice
- ▢ 1 tablespoon Lemon zest from one large lemon
Instructions
- Soak 3 tablespoon of chia seeds in milk and let it refrigerate for at least an hour. The chia seeds needs to be soaked, so it can expands and soften. We can also leave it to soak in the refrigerator overnight. I let mine soak for couple of hours.
- In a mixing bowl, combine both the flours, baking powder, baking soda and salt and keep it aside.
- Preheat the oven to 350 F. Layer the muffin pan with liners and grease them lightly.
- In a large mixing bowl, add the soaked chia seeds and milk mixture. To this add the sugar, melted butter, lemon juice and lemon zest and mix well using a whisk.
- Add the flour mixture and gently combine to mix. Add a tablespoon or more of milk, if the batter appears too thick. The batter should be slightly on the thicker side and not too runny.
- Divide the batter in to the prepared muffin tray and sprinkle the remaining Chia seeds on top.
- Bake for 18 to 20 minutes or until the toothpick inserted into the center of the muffins comes out clean.
- Let it cool in the pan for 5 minutes and then place them in a cooling rack.
Nutrition
More Delightful Muffin Recipes
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
- Cake Yazdi | Persian Cardamom Muffins
- Whole Wheat Banana Pineapple Muffins
Lemon Chia Seed Muffins | Egg Less Muffins
Ingredients
- ¾ cup Whole Wheat flour
- ¾ cup All purpose flour
- 3 tablespoon Chia Seeds plus 1 teaspoon for sprinkling
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Sugar
- 1 ¼ cups Milk
- 4 tablespoon Butter melted
- 3 tablespoon Lemon juice
- 1 tablespoon Lemon zest from one large lemon
Instructions
- Soak 3 tablespoon of chia seeds in milk and let it refrigerate for at least an hour. The chia seeds needs to be soaked, so it can expands and soften. We can also leave it to soak in the refrigerator overnight. I let mine soak for couple of hours.
- In a mixing bowl, combine both the flours, baking powder, baking soda and salt and keep it aside.
- Preheat the oven to 350 F. Layer the muffin pan with liners and grease them lightly.
- In a large mixing bowl, add the soaked chia seeds and milk mixture. To this add the sugar, melted butter, lemon juice and lemon zest and mix well using a whisk.
- Add the flour mixture and gently combine to mix. Add a tablespoon or more of milk, if the batter appears too thick. The batter should be slightly on the thicker side and not too runny.
- Divide the batter in to the prepared muffin tray and sprinkle the remaining Chia seeds on top.
- Bake for 18 to 20 minutes or until the toothpick inserted into the center of the muffins comes out clean.
- Let it cool in the pan for 5 minutes and then place them in a cooling rack.
