Lemon Chia Seed Muffins

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Lemon Chia Seed Muffins


Beautiful Bakery Fresh Lemon Chia Seed Muffins

Chia seeds are a wonderful little gift from nature.  They are high in omega-3’s, fiber, and a multitude of nutrients such as calcium.  They truly are a tiny little superfood.  They are also really quite tasty, especially in baked goods.  A slightly nutty flavor, they are a great substitute for poppy seeds in muffins and cakes.  Lemon Chia Seed Muffins are a great way to pack in the nutrients while having a treat that tastes so delicious, you won’t know the difference between these and something from your favorite bakery.  In just a few minutes, you’ll have a fresh batch of Lemon Chia Seed Muffins cooling.

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It’s the Simple Ingredients that Make Lemon Chia Seed Muffins

A lot of commercially prepared lemon baked goods have this weird, artificial flavoring to them that I just can’t stand.  Lemon Chia Seed Muffins have a fresh lemon flavor, from lemon zest and juice.  Lemon pudding also adds a bit of zip as well as a moist crumb that you can’t beat.  I use almond milk in this recipe, but you can easily use regular milk.  They both provide a wonderful flavor.  Of course butter imparts a nutty flavor that everyone can love, and I cook with real butter. The remainder of the ingredients are standard baked goods ingredients, such as flour, baking powder and soda, salt, sugar, and eggs.

Lemon Chia Seed Muffins

Lemon Chia Seed Muffins


  • 2 C flour
  • 1 t baking soda
  • 2 t baking powder
  • ¼ t salt
  • ½ C butter, softened
  • 1 t lemon zest
  • ⅔ C sugar
  • 2 eggs
  • 2 T chia seeds
  • ½ C almond milk
  • 4 t lemon juice
  • 1 sm pkg instant lemon pudding


  1. Heat oven to 375°F.
  2. Line 12 muffin cups with papers. Set aside.
  3. In a small bowl, mix the flour, baking soda and powder, and salt. Set aside.
  4. In a large bowl, cream together the butter, lemon zest, and sugar. Add in the eggs and mix well.
  5. Mix in the seeds, milk, juice, and lemon pudding.
  6. Slowly add the flour mixture to the wet mixture until well incorporated.
  7. Divide the batter between the 12 tins.
  8. Bake 15-17 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  9. Cool and serve.

Freezing Lemon Chia Seed Muffins

I make double and triple batches of Lemon Chia Seed Muffins just so I can freeze the leftovers for later.  Lemon Chia Seed Muffins travel well, making them perfect for breakfasts on trips or camping outings.   Keep them frozen until you are just about ready to eat them, then warm in a microwave or remove the paper and heat over a campfire for fabulously delicious Lemon Chia Seed Muffins for a snack or breakfast.

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