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    Home » Recipes » Bread

    Lemon Chia Seed Mini Muffins

    Published: Oct 21, 2018 · Modified: Mar 17, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 748 words. · About 4 minutes to read this article.

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    Lemon Chia Seed Mini Muffins by The Toasty Kitchen
    Lemon Chia Seed Mini Muffins by The Toasty Kitchen
    Lemon Chia Seed Mini Muffins by The Toasty Kitchen

    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.

    A white bowl filled with muffins.

    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

    Ingredients to make 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!

    Mixing your batter

    Mixing wet and dry ingredients for muffins. 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.

    Adding batter to a muffin pan, and muffins on a cooling rack.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.

    Mini muffins filled with chia seeds and lemon zest.

    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.

    Mini muffins filled with chia seeds and lemon zest.
    Print Recipe
    4.86 from 54 reviews

    Lemon Chia Seed Mini Muffins

    Make a batch of these quick and easy Lemon Chia Seed Mini Muffins today. These tiny, bite-sized muffins are filled with lemon flavor and a light, barely there crunch of chia seeds.
    Prep Time10 minutes
    Cook Time14 minutes
    Total Time24 minutes
    Servings: 24 mini muffins
    Calories: 58kcal
    Author: Heather

    Ingredients

    • 1 cup (120 g) all-purpose flour
    • 2 teaspoons chia seeds
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (99 g) granulated sugar
    • 1 large egg
    • ¼ cup (57 g) milk
    • ¼ cup (57 g) 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

    • 24 Mini Muffin Pan
    • Pyrex Glass Mixing Bowls
    • Measuring Spoons
    • Microplane Zester

    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. 

    Nutrition Estimate

    Serving: 0g | Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.3mg
    Course: Bread
    Cuisine: American

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    1. Ana

      March 26, 2023 at 8:08 pm

      These came out delicious! I doubled the recipe to make regular size muffins and added the juice of the two lemons I used for zest, it was amazing!

      Reply
    2. Ingrid

      January 17, 2023 at 1:44 pm

      These are SO GOOD. I doubled the recipe, substituting all-purpose flour for spelt (1 to 1) and added a bit more chia seeds (3 TBS) and these are delicious! Thank you for posting the recipe:)

      Reply
    3. Liz

      September 29, 2022 at 9:42 pm

      These were fantastic! I doubled the recipe to make 12 standard-sized muffins. The only ingredient adjustments I made were to use 1 cup flour and 1 cup almond flour, and I used a 1/2 cup of monk fruit sweetener blend (so didn’t double the sugar). They were perfect. I couldn’t believe how nicely the chia seeds took the place of poppyseeds, I actually prefer the slightly crispier texture of the chia seeds.

      Reply
    4. Sarah

      August 27, 2022 at 3:08 pm

      These were so easy to make and came out delicious! Thanks for the great recipe!

      Reply
    5. Alice

      November 29, 2021 at 1:10 am

      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!

      Reply
    6. Carole

      August 23, 2021 at 7:00 pm

      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.

      Reply
    7. Andrew

      April 10, 2021 at 9:49 am

      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.

      Reply
    8. Julie

      February 15, 2021 at 11:22 am

      Very tasty!

      Reply
    9. Ali

      February 05, 2021 at 7:25 pm

      How can I make this without sugar ? 🙂

      Reply
      • Heather

        February 05, 2021 at 7:54 pm

        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.

        Reply
    10. Monica

      January 21, 2021 at 9:50 am

      I substituted almond flour, almond milk and serve sugar. They taste good but sunk in middle and the top falls off of the muffin

      Reply
      • Heather

        January 21, 2021 at 10:47 am

        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!

        Reply
    11. Nureia

      November 09, 2020 at 8:40 am

      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

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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