Honey Lemon Chia Seed Muffins

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    Honey lemon chia seed muffins are the perfect muffins to bring Spring year-round into your kitchen! Recipe on tablefortwoblog.com

    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! Recipe on tablefortwoblog.com

    NEW VIDEO! Be sure to watch me how to make these honey lemon chia seed muffins in the video below!

    The muffins are the ultimate springtime treat. They’re so full of lemon flavor that it seems like you’re smelling a lemon.

    Lots of lemon juice and lemon zest is used in this recipe to give it the ultimate lemon bomb.

    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! Recipe on tablefortwoblog.com

    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.

    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! Recipe on tablefortwoblog.com

    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! Recipe on tablefortwoblog.com


    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! Recipe on tablefortwoblog.com
    5 from 6 votes

    Honey Lemon Chia Seed Muffins

    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! They're so light and fluffy!
    Prep Time: 10 mins
    Cook Time: 16 mins
    Total Time: 26 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 dozen
    Calories: 205kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 1 3/4 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 2 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup part-skim ricotta cheese*
    • 1/2 cup water
    • 1/4 cup olive oil
    • Zest of 2 lemons
    • 2 tablespoons fresh lemon juice
    • 1 egg
    • 2 tablespoons chia seeds
    • 2 tablespoons 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!
    Nutrition Facts
    Honey Lemon Chia Seed Muffins
    Amount Per Serving (1 muffin)
    Calories 205 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Carbohydrates 31g10%
    Fiber 2g8%
    Sugar 16g18%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

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    Recipe Rating


  • Page Fulton says:

    I am assuming the honey goes in with the wet ingredients?

    • Page Fulton says:

      Never mind! Sorry, see where it fits in now :)

  • Noline says:

    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.

    • Julie says:

      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.

      • Noline says:

        Thank you for your response. Sadly I think you are correct.

    • Andrea says:

      You could use a cup-for-cup gluten free flour.

  • Angelina says:

    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!!

  • cakespy.com says:

    Honey and lemon! And chia seeds! What a creative muffin recipe (I want one!). Toasted with butter please!

  • Mary Frances says:

    Yum! This is a great recipe!

  • Melissa says:

    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!!

  • Kristen says:

    This turned out yummy, only instead of honey I put a lemon glaze. Very good and fluffy

  • Nora Lee says:

    Just made these; yum!! They came out perfect and truly are amazingly fluffy! They have a nice light sweetness, so the honey on top is the perfect touch. Thanks for the delicious recipe!

  • Windiarto says:

    Thank you so much, Judy!

  • Jennifer says:

    Hello. Your recipe looks so yummy! I was curious if you could give me pointers for making as a loaf as I do not have cupcake pan currently (overseas). Thank you in advance for your help!

    • Julie says:

      I don’t know whether this is enough batter or not for a loaf because I never tried making this as a loaf before. I would guess you could make it into a loaf but I really don’t know how it would bake because I never tested it for a loaf.

  • Meghan says:

    Oops! I was making these with my kids, and we got distracted. Ended up adding honey to the batter. They still turned out perfect. Added just a little honey on the top when they were done and it wasn’t too much. Will definitely make these again!

    • Julie Wampler says:

      Oops! I’m glad they still turned out though!

  • Lee says:

    Can you use coconut flour

    • Julie Wampler says:

      No, absolutely not. Coconut flour is extremely dense and the liquid to flour ratio is completely different. If you were to substitute coconut flour, you would end up with a brick for the batter!

  • Beth Tuthill says:

    These are YUMMY!! A healthier version of poppyseed muffins.

  • Beth Tuthill says:

    I made a simple lemon juice+ confectioners sugar glaze instead of using honey

  • Rebecca says:

    I freakin L O V E these muffins! I’ve made them many times over the past several years and they turn out so light and delightful! I admit before this recipe I’d never even heard of ricotta cheese and so I did substitute Greek yogurt in place of the ricotta cheese and they’ve been amazing. I just made them tonight for the first time with ricotta cheese so I’m curious to see if it made much of a difference or not. Thanks for sharing a good baking gem!

    • Julie Wampler says:

      So happy to hear this! Thank you so much!

  • Zeytin says:

    Hi. Just wondering what other options for the ricotta cheese as its not readily available where i am from and is usually very expensive. Would appreciate it much. Thanks

    • Julie Wampler says:

      You could try cream cheese but it would completely alter the recipe and flavor. I don’t recommend it so unfortunately, I don’t think there is a substitute. Sorry!

  • Sharon Diptee says:

    I tried this recipe and used cream cheese instead of ricotta, since I had no ricotta . The muffins came out perfectly and was so delicious

  • M.L says:

    I made these this morning for my daughter who enjoys anything with lemon. The muffins are moist and delicious! Excellent recipe!

  • Grace Farnese says:

    Probably my fault on the Lemon Chia muffins, but I followed recipe exaclty, except that I used coconut flour and Stevia. When done, it was just crumbly and not liquid enough for muffins. Probably my fault with substitutions. Added coconut milk and hoping they turn out.

    • Julie Wampler says:

      Yes, you’re correct. You didn’t follow recipe exactly. Coconut flour is DENSE and when you substitute it 1:1 in baking for flour, it will NOT turn out and be extremely dry and the mixture will not come together. The 2-star review is not warranted as it is not the recipe’s problem rather than your own substitution that caused the recipe to fail.

  • Ewa Huss says:

    The muffins turned out delicious, this recipe is a keeper.

  • Cheryl Gustafson says:

    Very good. Will make again. My edits were, part white whole wheat flower, vanilla yogurt instead of ricotta and only 1/2 cup of sugar due to sweetened yogurt.

  • 5 Hassle-Free Ways to Simplify Mealtime