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Honey Lemon Chia Seed Muffins

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

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!
4.58 from 7 votes
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Servings: 1 dozen
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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

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

Serving: 1 muffin | Calories: 205 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 2 g | Fiber: 2 g | Sugar: 16 g

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.

Course: Muffin
Cuisine: American
Keyword: muffin recipe

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Recipe Rating




Kelly

Wednesday 21st of July 2021

Made these for the 1st time this morning. I used 1c unbleached AP flour + 3/4c oat flour. Used only 1/2c sugar. Substituted with 3/4c strained 0% plain Greek yogurt. Used parchment cupcake liners so no greasing necessary. Baked for exact recipe time. Topped with a little melted honey. DELICIOUS!!

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.