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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

Filled with fresh, bright, and zesty flavor, these lemon chia seed muffins are so lemony scented and full of springtime nostalgia!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Servings: 12 muffins
Author: Julie Chiou

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 all-purpose flour, 3/4 cup 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 part-skim ricotta cheese, 1/2 cup water, 1/4 cup 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

Nutrition

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

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