Lemon Chia Seed Muffins

There’s something about Lemon Chia Seed Muffins that instantly makes a morning feel a little more put together—even if you’re still in yoga pants and juggling school drop-offs or Zoom meetings. Bright citrus. Tender crumb. Tiny chia seeds that give the sweetest little pop.

These Lemon Chia Seed Muffins are soft, lightly sweetened with honey, and packed with fresh lemon flavor. They’re easy enough for a busy Tuesday and pretty enough for a weekend brunch spread. And yes… your kitchen will smell like a sunny bakery by the time they’re done.

As Chef Omar always says, “Simple ingredients, bold flavor.” And that’s exactly what we’re doing here.

Why You’ll Love These Lemon Chia Seed Muffins

Let me count the ways:

• Fresh, vibrant lemon flavor without being too tart
• Naturally sweetened with honey (no sugar crash!)
• Moist and fluffy thanks to Greek yogurt
• Ready in just 37 minutes from start to finish
• Perfect for breakfast, snack time, or a light dessert

If you love bakery-style muffins but don’t love overly sweet, heavy treats, these Lemon Chia Seed Muffins are your new best friend.

Ingredients You’ll Need

Everything here is simple, pantry-friendly, and easy to find at any American grocery store.

Dry Ingredients

• 1¾ cups all-purpose flour (or swap half for whole wheat)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2½ tablespoons chia seeds

Wet Ingredients

• ¼ cup avocado oil
• ½ cup honey
• 2 tablespoons lemon zest
• 1½ tablespoons lemon juice
• 2 large eggs (room temperature)
• ¾ cup Greek yogurt (plain or vanilla, full-fat or 2%)
• 1 teaspoon vanilla extract

Optional Topping

• Extra lemon zest
• 1 tablespoon turbinado sugar

Optional Lemon Icing

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Step-by-Step: How to Make Lemon Chia Seed Muffins

Don’t worry—this is straightforward. No fancy equipment required.

1. Prep Your Oven and Pan

Preheat your oven to 350°F. Line a 12-count muffin pan with cupcake liners.

(Quick tip: If you don’t have liners, lightly grease the pan. No sticking drama allowed.)

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Chia seeds

Give it a good whisk so everything is evenly distributed. The chia seeds should be scattered throughout like tiny confetti.

3. Combine the Wet Ingredients

In a medium bowl, whisk together:

• Avocado oil
• Honey
• Lemon zest
• Lemon juice
• Greek yogurt
• Eggs
• Vanilla extract

The mixture should look smooth and glossy. You’ll already smell that bright lemon aroma—wait until it bakes.

4. Bring It Together (Gently!)

Pour the wet ingredients into the dry ingredients.

Stir until just combined.

This is important:
Do not overmix. A few small lumps are completely fine. Overmixing leads to dense muffins—and we’re going for soft and tender.

5. Fill the Muffin Cups

Use an ice cream scoop to divide the batter evenly. Fill each liner about ¾ full.

If using the topping:

• Mix lemon zest with turbinado sugar.
• Sprinkle over each muffin.

That little sugary crunch on top? Worth it.

6. Bake

Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean (no wet crumbs).

Your kitchen will smell like a citrus dream.

7. Cool & Ice (Optional but Recommended)

Let the Lemon Chia Seed Muffins cool in the pan for 5–10 minutes. Then transfer them to a wire rack.

For the icing:

• Stir powdered sugar and lemon juice together.
• Add a tiny splash more lemon juice if it’s too thick.
• Drizzle over cooled muffins.

The icing adds a sweet-tart finish that makes them feel bakery-fancy.

Chef Omar’s Kitchen Tips (Because We’ve All Had Muffin Mishaps)

Let’s make this foolproof.

Don’t Overmix

I know it’s tempting. But stop stirring when the flour disappears. Overmixing activates too much gluten and makes tough muffins. We want cloud-like texture, not doorstops.

Room Temperature Matters

Cold eggs and yogurt don’t blend as smoothly. Let them sit out for 20–30 minutes before baking. Small step, big difference.

No Honey? No Problem.

You can swap:

• ½ cup maple syrup
• OR ⅔ cup granulated sugar + 2–3 tablespoons milk

Flexible baking is real-life baking.

A Little Personal Story

The first time I made these Lemon Chia Seed Muffins, I had friends drop by unexpectedly on a Sunday morning. You know the kind—no warning, just “We’re in the neighborhood!”

I threw these together while chatting, popped them in the oven, and within minutes the house smelled like I’d been planning brunch all week. They were gone in under ten minutes.

Now they’re my “I swear I have it together” recipe.

Make-Ahead & Storage Tips

Because busy weeks are real.

• Store at room temperature in an airtight container for 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 3 months (wrap individually).

To reheat: 15 seconds in the microwave and they’re soft again.

Nutrition Snapshot (Per Muffin)

• 202 calories
• 5g protein
• 6g fat
• 33g carbs

They’re satisfying without feeling heavy—perfect for a quick breakfast with coffee or tucked into a lunchbox.

FAQs About Lemon Chia Seed Muffins

Brighten Your Morning with Lemon Chia Seed Muffins

Some recipes just feel like sunshine, and these Lemon Chia Seed Muffins are one of them. They’re simple, fresh, and packed with vibrant lemon flavor—exactly the kind of recipe that fits into real life while still feeling special.

Whether you’re baking for your family, prepping breakfasts for the week, or treating yourself to a quiet moment with coffee, these Lemon Chia Seed Muffins deliver every time.

So grab those lemons, preheat that oven, and let’s turn your kitchen into the coziest little bakery on the block.

More Bright & Cozy Recipes to Try

If these Lemon Chia Seed Muffins made your kitchen smell like sunshine, here are a few more feel-good recipes to keep that happy momentum going:

• Start your morning with something creamy and refreshing like this naturally sweet Strawberry Chia Pudding Recipe — perfect for meal prep and busy weekdays.
• In the mood to experiment with wholesome baking? These soft and hearty Lentil Muffins Made with Love bring a nourishing twist to your muffin rotation.
• Hosting brunch or packing lunches? This crisp and colorful Cinnamon Apple Grape Salad adds fresh sweetness to any spread.
• Want to keep that citrus theme going into dinner? This vibrant Authentic Lemon Rice Recipe delivers bold, zesty flavor in the most comforting way.
• And if you’d love to see another delicious spin on this bakery favorite, take a peek at this inspiring Lemon Chia Seed Muffins recipe guide for even more bright lemon ideas.

Because once you fall in love with lemon and chia, there’s no going back.

Lemon Chia Seed Muffins

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• Author: Omar
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Soft and bright Lemon Chia Seed Muffins made with honey, Greek yogurt, and fresh lemon zest. These moist, bakery-style muffins are lightly sweet, perfectly fluffy, and ideal for breakfast, brunch, or an afternoon snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¾ cups all-purpose flour (or half whole wheat)

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2½ tablespoons chia seeds

Wet Ingredients

• ¼ cup avocado oil

• ½ cup honey

• 2 tablespoons lemon zest

• 1½ tablespoons lemon juice

• 2 large eggs, room temperature

• ¾ cup Greek yogurt (plain or vanilla)

• 1 teaspoon vanilla extract

Optional Topping

• 1 tablespoon turbinado sugar

• ¼ lemon zest (rubbed into sugar)

Optional Lemon Icing

• ½ cup powdered sugar

• 1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 350°F. Line a 12-count muffin pan with liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and chia seeds.

3. In a separate bowl, whisk avocado oil, honey, lemon zest, lemon juice, Greek yogurt, eggs, and vanilla.

4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

5. Scoop batter into muffin liners, filling each about ¾ full.

6. If using, mix lemon zest with turbinado sugar and sprinkle over tops.

7. Bake 15–17 minutes or until a toothpick inserted comes out clean.

8. Cool in pan for 5–10 minutes, then transfer to a wire rack.

9. For icing, whisk powdered sugar and lemon juice together and drizzle over cooled muffins.

Notes

Do not overmix — this keeps the muffins soft and tender.

You can substitute honey with ½ cup maple syrup or ⅔ cup sugar + 2–3 tablespoons milk.

Butter can replace avocado oil (7 tablespoons melted).

Store at room temperature 2 days, refrigerate up to 5 days, or freeze 3 months.

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 202
• Sugar: 17g
• Sodium: 212mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0.01g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 28mg