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Filled with fresh, bright, and zesty flavor, these lemon chia seed muffins are so lemony scented and full of springtime nostalgia!

A plate of lemon chia seed muffins is surrounded by a halved lemon, a small dish of honey with a honey dipper, and a glass of milk.
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Fresh and Zesty Vibes: Lemon Chia Seed Muffins

Whenever I make anything lemon (such as lemon pound cake or lemon blueberry muffins), they remind me of springtime. There is something about the brightness of lemon that really uplifts your day! These lemon chia seed muffins are the perfect treat to brighten your day. They’re so full of lemon flavor that it seems like you’re smelling a lemon.

On top of being so fresh and zesty, these chia seed muffins are also the lightest and fluffiest muffin thanks to ricotta cheese as the secret ingredient! The chia seeds give these muffins a nice, crunchy texture and adds a bit of extra protein. Poppyseeds are probably what you expect in these muffins, but give chia seeds a try and use your extra chia seeds to make chia seed pudding!

A stack of lemon chia seed muffins, with one muffin on top partially eaten, revealing its texture.

Recipe Tips and Variations

  • Make this into a lemon flavor combo with another fruit. Try using raspberries, blueberries, or even blackberries! You’ll want to be careful folding the berries in, taking care to not burst them so they don’t turn the batter a weird color.
  • 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.
  • If you prefer to use poppyseeds, you may substitute them for the chia seeds.
  • Slice in half and warm these chia seed muffins up in the toaster oven before digging in! The warm muffin is the perfect environment for slathering on a pad of butter!
Muffins with visible chia seeds are displayed alongside a glass of milk, a bowl of honey with a dipper, and orange slices.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days. After 3 days, you can put them in the refrigerator to stretch their shelf life, however, they might dry out a bit so it won’t be as moist and bouncy as when they’re fresh.

A plate of lemon chia seed muffins is surrounded by a halved lemon, a small dish of honey with a honey dipper, and a glass of milk.
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4.46 from 11 votes

Lemon Chia Seed Muffins

By: Julie Chiou
Filled with fresh, bright, and zesty flavor, these lemon chia seed muffins are so lemony scented and full of springtime nostalgia!
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12 muffins

Equipment

Ingredients 

  • Cooking spray
  • 1 ¾ cups (219 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (185 g) part-skim ricotta cheese
  • ½ cup (118 ml) water
  • ¼ cup (59 ml) olive oil
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 egg
  • 2 tablespoons chia seeds
  • 2 tablespoons honey, melted

Instructions 

  • Preheat oven to 375 °F (191 °C). Line a muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
    Cooking spray
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
    1 3/4 cups (219 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 1/2 teaspoon baking powder, 1/4 teaspoon salt
    A clear bowl filled with flour sits on a light countertop, accompanied by a whisk and two halved lemons.
  • In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
    3/4 cup (185 g) part-skim ricotta cheese, 1/2 cup (118 ml) water, 1/4 cup (59 ml) olive oil, Zest of 2 lemons, 2 tablespoons fresh lemon juice, 1 egg
    Glass bowl with egg, lemon zest, ricotta, oil, and other ingredients. Halved lemons are beside the bowl on a marble surface.
  • Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon.
    2 tablespoons chia seeds
    Batter is being poured into a well in a bowl of flour, with two halved lemons nearby.
  • Add the chia seeds then gently fold into batter.
    Mixing chia seeds into a bowl of batter with a wooden spoon.
  • Evenly divide batter into prepared muffin pan using a large scoop.
    A muffin tray with twelve paper liners filled with uncooked lemon chia seed batter. A lemon and a scoop with batter are nearby on the countertop.
  • 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.
    2 tablespoons honey
    A brush applies honey to freshly baked muffins in a muffin tin, with a cup of honey nearby.
  • Cool completely then enjoy!
  • Store in an airtight container for up to 7 days.

Video

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Nutrition

Serving: 1muffin (68 grams), Calories: 202kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 18mg, Sodium: 163mg, Potassium: 58mg, Fiber: 1g, Sugar: 16g
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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.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Meg McKeehan Photography

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105 Comments

  1. Anna @ Crunchy Creamy Sweet says:

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

    Reply
  2. 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!

    Reply
  3. Laura (Tutti Dolci) says:

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

    Reply
  4. marla says:

    Love the addition of chia seeds in these muffins!

    Reply
  5. 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!

    Reply
  6. bakersroyale@yahoo.com says:

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

    Reply
  7. Norma | Allspice and Nutmeg says:

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

    Reply
  8. 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!

    Reply
  9. 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!

    Reply
  10. Gaby says:

    I love muffins for breakfast and these look wonderful!

    Reply