Craving a delightful and wholesome treat? These Chia Seed Lemon Poppy Seed Muffins are a perfect choice for healthy baking recipes. You’ll love their bright, citrusy flavor and tender texture, making them an excellent way to start your day or enjoy as a snack.
Key Ingredients & Substitutions:
- Chia Seeds: Essential for texture and nutrition; no direct substitute, but you can omit them if needed (muffins will be slightly less dense).
- Lemons: Fresh lemon juice and zest are crucial for flavor. Bottled lemon juice can work in a pinch, but fresh is best.
- Poppy Seeds: Add a classic nutty crunch. You can omit them or use sesame seeds for a different texture.
- All-Purpose Flour: Whole wheat pastry flour or a gluten-free baking blend (ensure it contains xanthan gum) can be substituted for a healthier twist.
- Maple Syrup: A natural sweetener. Agave nectar or honey can be used as alternatives.
- Plant-Based Milk: Almond, soy, or oat milk all work well.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup plant-based milk (like almond or oat)
- ½ cup plain yogurt (dairy or non-dairy)
- ⅓ cup maple syrup
- ¼ cup unsalted butter, melted
- 1 tablespoon fresh lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 210
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This prepares you for easy baking and cleanup.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, poppy seeds, chia seeds, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined for even distribution.
3. Whisk Wet Ingredients
In a separate medium bowl, whisk together the egg, plant-based milk, yogurt, maple syrup, melted butter, lemon zest, and lemon juice. Ensure all the wet ingredients are thoroughly blended.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
5. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning. Fill each cup about two-thirds full.
6. Bake the Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
7. Cool and Serve
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these healthy baking recipes fresh from the oven or once cooled.
Variation Ideas:
- Berry Boost: Fold in ½ cup of fresh blueberries or raspberries with the wet ingredients for extra flavor.
- Nutty Crunch: Add ¼ cup of chopped walnuts or pecans to the dry ingredients for added texture.
- Glaze It: Whisk together ½ cup powdered sugar with 1-2 tablespoons of lemon juice for a simple lemon glaze to drizzle over cooled muffins.
Storage Instructions:
Store your Chia Seed Lemon Poppy Seed Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw frozen muffins at room temperature or warm them gently in the microwave or oven.
Frequently Asked Questions (FAQ):
Can you make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum.
How do you prevent muffins from sticking to the liners?
Ensure your muffin liners are good quality and spray them lightly with cooking spray before filling, even if they’re non-stick.
Can you reduce the sugar in this recipe?
Yes, you can slightly reduce the granulated sugar to ¼ cup or adjust the maple syrup to your taste, keeping in mind it might affect the texture slightly.
What if you don’t have fresh lemons?
While fresh lemon is best, you can use bottled lemon juice. For zest, you can omit it, but you will lose some of the bright lemon flavor.
Can you make these muffins ahead of time?
Absolutely! These muffins are great for meal prepping. Bake them, store them correctly, and enjoy them throughout the week.
Why are your muffins dry?
Overmixing the batter or overbaking are common culprits for dry muffins. Ensure you mix until just combined and check for doneness around the minimum bake time.
