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.
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
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup part-skim ricotta cheese*
- ½ cup water
- ¼ cup 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 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.
Video
Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Lauren
Sunday 4th of October 2020
So I actually did make these as a loaf of bread- because I apparently lost my muffin tins in my move. I actually did not have any problems doing so- I did 350 degrees for about 30-40 minutes until it was done. The taste was kind of a bummer, though! I was hoping for a little stronger lemon kick. I also expected the chia seeds to have a better texture- compared to other chia-recipe breads I’ve had before I thought they were a little disappointing.
Cheryl Gustafson
Saturday 19th of September 2020
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.
Ewa Huss
Monday 30th of March 2020
The muffins turned out delicious, this recipe is a keeper.
Grace Farnese
Wednesday 11th of March 2020
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
Thursday 12th of March 2020
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.
M.L
Sunday 23rd of February 2020
I made these this morning for my daughter who enjoys anything with lemon. The muffins are moist and delicious! Excellent recipe!