Lemon Chia Seed Mini Muffins are bite-sized and made from scratch, filled with fresh lemon zest and chia seeds. These tiny muffins are perfect for snacking or a breakfast on the go.
Lemon chia seed mini muffins are the perfect homemade snack. They're ready in less than 30 minutes and made entirely from scratch.
I like to use fresh lemon zest for a light, fresh citrus flavor. Chia seeds add crunch, plus a boost of fiber, antioxidants, and omega-3 fatty acids.
Love mini muffins? I also have a recipe for Chocolate Chip Mini Muffins - it's my favorite for snacking and keeping my sweet tooth at bay!
Choosing a muffin pan
This recipe will make 24 mini muffins, or about 8 standard sized muffins. For mini muffins, you'll want to use a mini muffin or cupcake pan like one of these:
- Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
- USA Pan Bakeware Mini Cupcake and Muffin Pan, 24 Well
In the photos below, I used an old set of mini muffin pans - nothing fancy! While they aren't nonstick, a nice layer of butter before adding my batter ensured they released easily from the pan.
Whether your pan is nonstick or not, I recommend giving the pan a light layer of butter or non-stick spray to ensure easy release from the pan. Or, you're welcome to use cupcake liners for your muffins if you prefer.
Ingredients
For this recipe, you'll need all-purpose flour, chia seeds, baking powder, baking soda, salt, granulated sugar, melted butter, milk, lemon zest, and and egg.
Why use the lemon zest instead of the lemon juice? Despite popular belief, the most concentrated flavor from a lemon is in the zest!
Mixing your batter
To make your muffins, you'll want to mix your dry ingredients and wet ingredients in separate bowls, then combine them together. Make sure to stop mixing once your ingredients are just incorporated.
Over-mixing your muffin batter once the wet and dry have been mixed together can cause your muffins to be tough.
After baking, allow your muffins to cool for several minutes in the pan. They will begin to pull away from the pan as they cool, making them easier to remove.
If needed, use a butter knife to gently work around each muffin to loosen it from the pan.
Muffin storage
Store your muffins in an airtight container at room temperature. Your muffins will stay fresh for up to 3 days, or up to a week if stored in the refrigerator.
You can also freeze breads and muffins for up to 3 months, tightly wrapped in foil.
To prevent sticky tops when storing your muffins, allow them to cool completely before storing. Even when your muffin feels cool to the touch, the middles may still be warm, so give them enough time to come to room temperature throughout.
Lemon Chia Seed Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- ¼ cup milk
- ¼ cup unsalted butter melted
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees Fahrenheit and butter or grease mini muffin pan. Set aside.
- In a large bowl, whisk together flour, chia seeds, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, add sugar, egg, milk, butter, and lemon zest. Mix until fully combined. Add wet mixture to dry mixture and stir until just combined.
- Fill mini muffin tins halfway with batter. Bake for 12-14 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
- Allow pan to cool for 5 minutes before removing muffins from pan. If needed, use a butter knife around the edges of the pan to loosen your muffins. Allow to cool completely before storing in a sealed container.
Equipment Recommendations
Notes
- This recipe will make 24 mini muffins, or about 8 standard sized muffins. If making standard size muffins, bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
- Muffins will keep at room temperature in a sealed container for 3 days.
- Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
I doubled all measurements in the recipe and made the standard larger 12 muffins and they were PERFECT. I also reduced the sugar by about 2/3, because as is it wouod have been too sweet. All in all, great recipe and I am definitely going to make them again and again!
This was delicious. I substituted monk fruit sweetener for sugar and almond milk and they came out amazing. I also made a tasty glaze for the top with a bit of Swerve confections sugar , water, and fresh lemon juice.
Excellent! Not too sweet. Perfect with a cup of coffee. It took the zest of one and a half small lemons. I'll add this recipe to my box. This would be perfect to put in a basket when company spends the night.
Very tasty!
How can I make this without sugar ? 🙂
I would not recommend making this recipe without any sugar at all. Sugar adds sweetness and makes the muffins tender and moist. Sugar also helps leaven the muffins (sugar cuts into the fats when mixed, creating tiny air bubbles that help the muffins rise when baked). I haven't tried any sugar substitutes with this recipe, but a quick google search tells me that granulated sugar can be substituted with coconut sugar at a 1:1 ratio. You may be able to substitute with honey (substitute 1/2 cup of granulated sugar with 6 tablespoons of honey), however this may affect the texture and rise of your muffins.
I substituted almond flour, almond milk and serve sugar. They taste good but sunk in middle and the top falls off of the muffin
Hi Monica, I'm sorry to hear that your muffins didn't turn out! I do not recommend substituting ingredients in baking recipes for this reason. Since baking is an exact science, swapping ingredients can change the chemistry of the recipe, which likely caused the sinking. I'd recommend searching for a recipe that uses the ingredients you have on hand for best success!
Good recipe will try to add some fresh lemon juice next time
Kid friendly
Easy to make
Basic ingredients you would find in your pantry