Lemon Raspberry Chia Seed Muffin Recipe

Maura White
by Maura White
24 Pieces
35 min

Here is a super moist and light lemon raspberry muffin recipe with chia seeds. These are also made with Greek yogurt!

Ingredients needed for your Lemon Raspberry Chia Seed Muffins:

  • 2 cups flour
  • 3 tbsp chia seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup of fresh or frozen raspberries
  • 1 lemon, zested
  • 1 tsp vanilla
  • 1 cup Greek vanilla yogurt (non fat)

For glaze:

  • 1/2 cup of powdered sugar
  • juice from 1/2 lemon

*Makes 2 dozen


Baking Instructions:

  1.  Preheat oven to 350º. Prepare 12 cup muffin tin with non stick spray or liners.
  2. In a small mixing bowl, combine flour, chia seeds, baking powder, baking soda and salt. Set aside.


3. In a second mixing bowl using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.

4. Beat in eggs, one at a time, mixing well each addition.

5. Zest your lemon and add your lemon zest, vanilla and Greek yogurt to the wet ingredients.

6. Using a spatula, mix in the dry ingredients with the wet ingredients until just combined. Fold in the raspberries.

7. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean.

8. While the muffins are baking and cooling, prepare the glaze. Whisk together the lemon juice from half of a lemon into 1/2 cup of powdered sugar until smooth. Drizzle over the top of each muffin.

The glaze soaks up pretty quickly in the muffins - so it won't look like a frosting. But when you taste it, the top will have that amazing sweet and tart lemony glaze that makes each muffin bite just perfect!

These are so yummy and moist and delicious. These make a great breakfast addition or a non-chocolate dessert. I'll just eat them all day as a snack. The fresh fruit, chia seeds, and Greek yogurt make these a bit healthier than your average muffin - so enjoy!

Lemon Raspberry Chia Seed Muffin Recipe
Recipe details
  • 24  Pieces
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Ingredients for the Muffin Batter
  • 2 cups flour
  • 3 tbsp chia seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup of fresh or frozen raspberries
  • 1 lemon, zested
  • 1 tsp vanilla
  • 1 cup Greek vanilla yogurt (non fat)
Ingredients for the Glaze
  • 1/2 cup of powdered sugar
  • juice from 1/2 lemon
Instructions

Preheat oven to 350º.  Prepare 12 cup muffin tin with non stick spray or liners.
In a small mixing bowl, combine flour, chia seeds, baking powder, baking soda and salt.  Set aside.
In a second mixing bowl using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.
Beat in eggs, one at a time, mixing well each addition.
Zest your lemon and add your lemon zest, vanilla and Greek yogurt to the wet ingredients.
Using a spatula, mix in the dry ingredients with the wet ingredients until just combined.  Fold in the raspberries.
Fill muffin tins about 2/3 of the way full.  Bake for 18-20 minutes, until a tester comes out clean.
While the muffins are baking and cooling, prepare the glaze.  Whisk together the lemon juice from half of a lemon into 1/2 cup of powdered sugar until smooth.  Drizzle over the top of each muffin.
Tips
  • The glaze soaks up pretty quickly in the muffins - so it won't look like a frosting.  But when you taste it, the top will have that amazing sweet and tart lemony glaze that makes each muffin bite just perfect!
Maura White
Want more details about this and other recipes? Check out more here!
Go
Comments
Next