Honey Lemon Chia Seed Muffins
Alright, who saw Divergent this weekend and what did you think?
All I have to say is Tim Riggins, move over. Four/Theo James has taken your place. Holy hottie alert!!!
But really, the movie was AMAZING. Way beyond my expectations of a book adapted into a film. Usually they leave out a bunch of stuff (like they did with Hunger Games) but I was thoroughly satisfied with everything in the film. There were some stuff that were kind of off (the capture the flag scene, the elevator tower scene) but mostly all of it was spot on. I loved that I finished reading it last week because all of this was still fresh on my mind and it was like watching everything I had just read come to life. Ahhh I want to go see it again. If you haven’t seen it, I highly recommend paying extra for IMAX. Seriously so many good action scenes that are better on a large screen and OF COURSE, Theo James the size of my face – yes, please!
These muffins are the ultimate springtime muffins. They’re so full of lemon flavor that it seems like you’re smelling a lemon. It’s wonderfully scented when you take a bite and it’s 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 are the perfect muffins to bring Spring into your kitchen!
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup part-skim ricotta cheese*
- 1/2 cup water
- 1/4 cup olive oil
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 egg
- 2 tbsp chia seeds
- 2 tbsp honey, melted
- Cooking spray
- Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup 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.
I do not recommend substituting Greek yogurt for the ricotta cheese. The ricotta cheese is what makes this muffin light and fluffy. I feel that Greek yogurt makes baked goods have a spongy texture that is not pleasant. I have not tested this muffin recipe with Greek yogurt so I cannot guarantee the results for you. You're more than welcome to try it, though, but I definitely recommend sticking to the ricotta cheese!
Source: adapted from Cooking Light, May 2011
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Posted on March 24, 2014
I am assuming the honey goes in with the wet ingredients?
Never mind! Sorry, see where it fits in now :)
I love this recipe, but can’t have all purpose flour.
Have you ever tried it with almond flour? I am thinking of trying it, but just using a little less flour.
I don’t think using almond flour would work well this recipe at all. It’s so dense and I’d just be afraid that your muffins would rise very well or be light and airy.
Thank you for your response. Sadly I think you are correct.
These look so light and fluffy! I love that you use chia seeds instead of poppy seeds. This recipe is on my Spring baking list!!
Honey and lemon! And chia seeds! What a creative muffin recipe (I want one!). Toasted with butter please!
Yum! This is a great recipe!
Oh. My. God. I just made these and my boyfriend and I can’t keep our hands off! SO GOOD!
I made a few adjustments: I used part oat flour, part all-purpose. I also used coconut oil instead of olive oil. I used a mini-muffin tin, which I coated also in coconut oil. I made a few regular sized muffins, but the minis came out absolutely perfect, whereas the larger ones got brown on the sides before cooking all the way through. That may or may not be my oven’ s fault… it doesn’t temp correctly so I have to play the guessing game. Anywho, A++++ recipe!!