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 pan for muffins
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 mini muffins
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!
If you do not have lemon zest on hand, it can be substituted with lemon juice instead. 1 teaspoon of lemon zest equals about 2 tablespoons of lemon juice (to get as close to equal flavor as possible). So for this recipe, you’d need 4 tablespoons of lemon juice.
To make your muffins, first you’ll want to whisk together all of your dry ingredients. This includes your flour, baking soda, baking powder, salt, and chia seeds.
In a separate bowl, combine your wet ingredients. This includes your sugar, melted butter, eggs, and lemon zest.
Next, you’ll add your wet ingredients to the dry ingredients, then stir until just combined. Make sure to stop mixing once your ingredients are incorporated together.
Over-mixing your muffin batter once the wet and dry have been mixed together can cause your muffins to be tough.
If you haven’t yet, lightly grease your muffin pans with butter or non-stick spray, or line with mini cupcake liners. Add your batter, filling each cup about halfway.
Bake until a toothpick comes out clean, then remove from the oven to cool.
I suggest allowing your muffins to cool for several minutes in the pan. Your muffins will begin to pull away from the pan as they cool, making them easier to remove.
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.
More bread recipes
- Cinnamon Muffins From Scratch
- Skillet Cornbread
- Pumpkin Pecan Quick Bread
- Homemade Gingerbread Loaf
- Banana Nut Bread
- Chocolate Peanut Butter Banana Muffins
Lemon Chia Seed Mini Muffins
- 1 cup all-purpose flour
- 2 teaspoons chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1/4 cup unsalted butter melted
- 2 teaspoons lemon zest
- Preheat oven to 350 degrees 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 2-3 minutes before removing muffins. Allow muffins to cool completely before storing in a sealed container.
- 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, or up to a week in the refrigerator.
- Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.