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

     

    5 from 1 vote
    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! Recipe on tablefortwoblog.com
    Honey Lemon Chia Seed Muffins
    Prep Time
    10 mins
    Cook Time
    16 mins
    Total Time
    26 mins
     

    Honey lemon chia seed muffins are the perfect muffins to bring Spring into your kitchen! They're so light and fluffy!

    Servings: 1 dozen
    Calories: 205 kcal
    Ingredients
    • 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
    Instructions
    1. 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.
    2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
    3. In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
    4. 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.
    5. Evenly divide batter into prepared muffin pan using a large scoop.
    6. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.
    7. Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of the muffins.
    8. Cool completely then enjoy!
    9. Store in an airtight container for up to 7 days.

    Recipe Video

    Recipe 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
    Honey Lemon Chia Seed Muffins
    Amount Per Serving (1 muffin)
    Calories 205 Calories from Fat 63
    % Daily Value*
    Total Fat 7g 11%
    Saturated Fat 2g 10%
    Total Carbohydrates 31g 10%
    Dietary Fiber 2g 8%
    Sugars 16g
    Protein 5g 10%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There are affiliate links within this post.

  • 82 Comments
    Julie Wampler of Table for Two
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    Comments

  • Lauren at Keep It Sweet says:

    I love chia seeds but shockingly have not baked with them at all. I might have to start with this muffin recipe!

    • Peggy says:

      Any idea of the calories per muffin??????

      • Julie says:

        Hi Peggy, as noted in the FAQ, I do not calculate nutritional information as I am not a registered dietician or professional. There are various calculators out there that can help you with it. Good luck!

      • Alexis says:

        I input the information into myfitnesspal.com and they say it is 171 calories per muffin.

  • Katrina @ Warm Vanilla Sugar says:

    I love your use of chia seeds in these muffins. They look so good!

  • Amanda says:

    We plan on seeing Divergent this week, so glad you liked it. Looking forward to it :)

    Love these muffins, they look so beautiful and fluffy! :)

  • Leah | So, How's It Taste? says:

    I have so many chia seeds that I don’t know what to do with them. Totally making these awesome muffins!

  • Rachel @ Baked by Rachel says:

    Such a good movie! And these muffins look amazingly fluffy and moist!

  • Maria says:

    Love these!

  • Lauren @ Climbing Grier Mountain says:

    Love that movie!! And I want 47 of these muffins!!

  • Heather Christo says:

    ok, i don’t know anything about divergent *yet. but am reading it as soon as I am done with what I’m finishing. These muffins are lovely- I am curious about the chia seeds. Someone gave me a big bag last year and I have never done anything with them- I don’t even know how to think about them? Like a poppyseed?

  • Ali | Gimme Some Oven says:

    These look beautiful! Love those chia seeds!

  • claire @ the realistic nutritionist says:

    Divergent is on my list. I can’t wait to see it! I also need these muffins in my life.

  • Gaby says:

    I love muffins for breakfast and these look wonderful!

  • Stacy | Wicked Good Kitchen says:

    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!

  • Natalie @ Tastes Lovely says:

    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!

  • Norma | Allspice and Nutmeg says:

    Oh these look so good and light and fluffy. I’m a big fan of lemon anything.

  • I’m with you on the use of ricotta cheese, it makes everything soft and tender!

  • Bianca @ Confessions of a Chocoholic says:

    I haven’t seen Divergent yet but have been hearing so many great reviews! These muffins look awesome and so perfect for spring!

  • marla says:

    Love the addition of chia seeds in these muffins!

  • Laura (Tutti Dolci) says:

    These muffins look so good, love the lemon and ricotta!

  • Valerie | Pursuit of Sweetness says:

    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!

  • Anna @ Crunchy Creamy Sweet says:

    These muffins look fabulous! Love the chia seeds addition!
    PS: Now I need to see Divergent…

  • I totally agree with the yogurt in baked goods, it has too much protein for baked goods most of the time. Lemon is my favorite muffin of all time!

  • cheri says:

    I have never actually baked with chia seeds before, just used in yogurt and coconut milk. They look just like poppy seeds in the muffins, looks delicious!

  • Kelli @ The Corner Kitchen says:

    Sad, but true….I have no idea what Divergent is even about. Must change this immediately. On a brighter note, these muffins = amazing!!

    • Julie says:

      Omg, Kelli – you MUST change it immediately! Dare I say I think it’s better than Hunger Games?? At least to me, personally, I think it is!

      • Kelli @ The Corner Kitchen says:

        And with that, I’m SOLD :)

  • Jenny Flake says:

    Oooo, loving these Julie! Perfect for Spring!

  • DessertForTwo says:

    I’m still not over how beautiful your new site design is! Wow! Plus lemon is my favorite. YOU are my favorite today :)

  • Stephanie @ Girl Versus Dough says:

    Someone has taken the place of Tim Riggins?? Say it ain’t so. I might have to go see this movie just for that. ;)

    These muffins look delish! Love the combo of honey and lemon (and chia seeds, for the health).

  • Megan {Country cleaver} says:

    I fell in heart with Theo James the moment he died in the bed of Lady Mary in Downton Abbey in the first season!! He was Mr. Pamook!! HAWTTTTT!! And yeah- I will totally go see Divergent just for that hot man. No shame.

  • Tieghan says:

    Love the chia seeds! These look like the perfect spring muffin. I love the honey + lemon combo!

    I have to see Divergent after reading this!

  • Ashley - baker by nature says:

    LOVE that interior shot! So light and fluffy!!!

  • Tina Muir says:

    Mmmm these sound wonderful! When my mum comes to visit me from England this year, I am going to HAVE to make her these, they would be perfect for her! Thank you :)

  • Kevin @ Closet Cooking says:

    I could definitely go for some of these for breakfast!

  • Sommer @ASpicyPerspective says:

    Lemon happiness! I can wait to try these babies! Pinning

  • Layla @ Brunch Time Baker says:

    It doesn’t get better than this!!

  • Lisa @ Simple Pairings says:

    Ooh, I love this recipe! It originally reminded me of a lemon poppy seed muffin. I like your use of ricotta in these – I bet it adds such a nice slight tang! Pinned.

  • Liz @ FloatingKitchen says:

    Plans are to see Divergent this weekend. I can’t wait! I just finished reading book 2 and now I’m starting the third in the series.

    • Julie says:

      I’m starting the third today too! I just finished Insurgent yesterday. I’m getting sad I’m nearing the end :( lol

  • Sam says:

    I’m excited to see divergent! I’m glad you said it is good. I read the first book in 2 days and am now almost done the second!! I don’t want to finish the series, it has been so long since I let myself read something just for fun!

    • Julie says:

      I know what you mean!! I’m on the last book of the series and I’m getting sadder and sadder with each page I finish, lol – I’m so attached to it!

  • Tina says:

    These muffins are delicious! Even my husband who normally does not like lemony things, loves these. Thank you for a great recipe!

    • Julie says:

      I’m so glad you and your husband enjoyed these, Tina!

  • Lynne McLeod says:

    These were great and look just like the picture. Light and fluffy. I may also add blueberries next time I make them.

  • Francesca says:

    At first glance, I swore these were poppy seeds! Looks so wonderfully fluffy!

  • Katie says:

    Made these this week during the arctic cold snap and snow… we needed a little spring in our house… and these were just the right thing! So moist and lemony. The chia seeds give the muffins a perfect crunch. I agree with the comment about adding blueberries next time – sounds even springier! Thank you!

    • Julie says:

      Awesome! These are one of my favorite muffins for their moist and fluffiness.

      • victoria t says:

        Hi Julie, could I sub coconut oil for olive oil? Or maybe not because coconut oil can harden, where olive oil stays moist and “flexible”? Just curious what you thought!

        • Julie says:

          I definitely would not do that. You may not get the fluffiness with coconut oil!

  • Robin says:

    Could I sub cottage cheese for the ricotta?

    • Julie says:

      No, definitely not. That would give it a really weird texture.

  • Carolyn says:

    I’m here for the recipe, but I have to say that as someone who had not read the Divergent book, the movie made no sense at all.

    The pacing was super fast. Like we’re taking down the whole government in book one? Isn’t she still getting adjusted to her new place in society?

    But the worst was that I couldn’t tell when she came out of the fears trial. Because she comes out once and it was all fake. So when she comes out a second time I thought that was fake too and I spent the whole rest of the movie waiting for her to wake up, not feeling emotionally connected to anything that was happening.

    They left out some super important parts of the book, I’m thinking!

    • Julie says:

      Yeah, you kind of have to read the book before seeing the movie because they did leave out details. I think it’d all make more sense if you read the books!

  • Lauren says:

    Just made these muffins and they’re to die for! I added a little bit of lavender extract too ;3 Thanks for the great recipe.

  • Jen says:

    Made these yesterday, they are delicious! I baked at 400 for 14 mins. and they came out perfect. Ricotta cheese and lemon are divine together. My fave pancake recipe has them in it. I love the use of chia seeds instead of poppy. Thanks for a keeper!

  • Chelsea says:

    These look delicious! I am wondering, can you substitute the white flour for whole wheat flour or would that make the muffins too dense?

    • Julie says:

      It would make the muffins too dense, correct. Sorry!

  • Saleema says:

    Hello! Despite your warning, I actually did substitute Greek yogurt for the ricotta (my friend is allergic to ricotta so I had no choice but to sub) and they turned out pretty good! Not as fluffy as your photos but still moist and delicious. I just wanted to let you know!

  • Joanie says:

    Just made these and they are AWESOME! My kiddos are devouring them. Definitely a recipe to save.

  • ACA says:

    I made these, but skipped the melted honey step. I am happy with the sweetness of the muffin, especially since I made these for my daughter and she will be bringing these for breakfast to her preschool tomorrow.

  • Angela Corrine Boldt says:

    I’ve been hankering for almond poppyseed muffins, but have also wanted to try this recipe for a while. (I know these comments can be annoying, but…) I omitted the lemon ingredients and added 1 Tbsp of almond extract…and they are phenomenal. The texture is divine! Thanks for the recipe! This will definitely be my new go-to recipe when I’m craving either lemon or almond poppyseed muffins, as I tend to have chia seeds on hand more often!

  • Melody Cacho says:

    I was in a baking mood this pass week due to the rain we been having in Texas. I made this yesterday when I came cross your blog. I was in heaven, these came out perfect and yum yum!

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