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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!
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!
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!
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.
Lemon Chia Seed 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
- 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
- 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
- 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.2 tablespoons honey
- Cool completely then enjoy!
- Store in an airtight container for up to 7 days.
Video
Nutrition
Photographs by Meg McKeehan Photography
The muffins turned out delicious, this recipe is a keeper.
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.
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.
I made these this morning for my daughter who enjoys anything with lemon. The muffins are moist and delicious! Excellent recipe!
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
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
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!
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!
So happy to hear this! Thank you so much!
I made a simple lemon juice+ confectioners sugar glaze instead of using honey
These are YUMMY!! A healthier version of poppyseed muffins.
Can you use coconut flour
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!
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!
Oops! I’m glad they still turned out though!