Can I make Lemon Chia Seed Muffins with whole wheat flour?

Yes! Swap half the all-purpose flour for whole wheat. The texture will be slightly heartier but still soft.

Can I use butter instead of avocado oil?

Absolutely. Use 7 tablespoons melted, slightly cooled butter. It adds a richer flavor.

Can I make these dairy-free?

You can substitute the Greek yogurt with a thick dairy-free yogurt. Just choose one that’s unsweetened and creamy.

How do I make them sweeter?

Add the lemon icing or increase the honey slightly. The current recipe keeps the sweetness balanced so the lemon shines.

Do chia seeds change the texture?

They add a tiny bit of texture and visual appeal, but nothing overwhelming. Think subtle crunch—not seedy overload.

Lemon Chia Seed Muffins – Irresistible 37-Min Treat

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.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F. Line a 12-count muffin pan with liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and chia seeds.
In a separate bowl, whisk avocado oil, honey, lemon zest, lemon juice, Greek yogurt, eggs, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Scoop batter into muffin liners, filling each about ¾ full.
If using, mix lemon zest with turbinado sugar and sprinkle over tops.
Bake 15–17 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5–10 minutes, then transfer to a wire rack.
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