Sunday, February 1, 2015

Lemon Chia Seed Muffins

To start off February right after not much blogging in January, here are some pictures of my soon to be 2 year old!

Our Meyer lemon tree has exploded with ripe lemons and I stumbled upon this recipe as I was looking for ideas of how to use some of them.  Granted, 1 zested lemon and a few tablespoons of juice isn't going to get me very far, but these had a great lemony flavor and I liked the chia seeds (sort of like a lemon poppyseed cake).  I made mini muffins and got about 2.5 dozen.  I can't remember exactly how long they took, but I think around 13-15 minutes.

Lemon Chia Seed Muffins (1 dozen)

2 c. flour
3 T chia seeds
1 tsp baking powder
1/2 tsp. salt
1/4 tsp. baking soda
8 T butter, softened
1 c. sugar
2 eggs
1 lemon, zested
1 tsp. vanilla
1 c. Greek vanilla yogurt (nonfat)

1/2 c. powdered sugar
1-2 T fresh lemon juice

Preheat oven to 350 degrees.  Prepare muffin tin by buttering it or using liners.

In a small bowl, combine flour, chia seeds, salt, baking powder, and baking soda.  Set aside.  In the bowl of a stand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.  Beat in eggs one at a time, mixing well after each addition.  Mix in lemon zest and vanilla.

Using a spatula mix in the flour an yogurt until just combined.  Fill muffin tins about 2/3 of the way full.  Bake for 18-20 minutes or until a tester comes out clean.  Cool in the pan for a few minutes before removing to a wire rack to cool fully.

Prepare glaze by whisking the lemon juice and powdered sugar until smooth.  Drizzle a little over the top of each muffin and let the glaze set before serving.


  1. No way! You are in Music Together with my dear friend, Lynn!

    1. Yes! We love Lynn and her music classes :)

  2. Your girls are getting bigger but no less adorable.