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The muffins are the ultimate springtime treat. They’re so full of lemon flavor that it seems like you’re smelling a lemon.
Table of Contents
Lots of lemon juice and lemon zest is used in this recipe to give it the ultimate lemon bomb.
The muffin is so wonderfully scented when you take a bite. It’s also the lightest and fluffiest muffin I’ve ever made.
The secret ingredient to make it so light and fluffy? Ricotta cheese! Yes! I couldn’t believe it.
I’ve also recently become obsessed with chia seeds (pretty much like every other blogger) so I’ve been trying to incorporate them in my daily breakfast and some baked goods.
Instead of poppy seeds, substitute them for chia seeds!
Sure, you could make these into lemon poppy seed muffins but why not give into the latest superfood trend and give chia seeds a try? They’ve got a ton of health benefits!
Honey Lemon Chia Seed Muffins
Equipment
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (185 g) part-skim ricotta cheese*
- ½ cup (118 ml) water
- ¼ cup (59 ml) olive oil
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 egg
- 2 tablespoons chia seeds
- 2 tablespoons honey,, melted
- Cooking spray
Instructions
- Preheat oven to 375 °F (191 °C). Line a muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
- Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add the chia seeds then gently fold into batter.
- Evenly divide batter into prepared muffin pan using a large scoop.
- Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of the muffins.
- Cool completely then enjoy!
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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These muffins look fabulous! Love the chia seeds addition!
PS: Now I need to see Divergent…
I was DREAMING of lemon and chia muffins yesterday! This is happening later! Also, I totally love your use of ricotta. I’ve used it in biscuits before (+ some milk) instead of buttermilk…so fluffy and moist!
These muffins look so good, love the lemon and ricotta!
Love the addition of chia seeds in these muffins!
I haven’t seen Divergent yet but have been hearing so many great reviews! These muffins look awesome and so perfect for spring!
I’m with you on the use of ricotta cheese, it makes everything soft and tender!
Oh these look so good and light and fluffy. I’m a big fan of lemon anything.
Ricotta cheese?! What a great idea! Love lemon flavors in the spring. We *almost* went to go see Divergent, but stayed home and rented Saving Mr. Banks instead. It was a “let’s stay in pajama’s kind of night for us. Haha!
Beautiful little muffins, Julie! I love how fluffy they are and how they burst with lemon flavor. The chia seed addition is pure genius in lieu of poppy seeds! Thanks for sharing. Pinning! P.S. Must see Divergent!
I love muffins for breakfast and these look wonderful!