Easy Lemon Muffins with Chia Seeds

These lemon and chia seed muffins are moist and delicious. The muffins are full of chia seeds which give the muffins a gorgeous nutty flavour. This lemon muffin recipe is quick and easy so you can have this recipe prepared and baked in 30 minutes.

To make these muffins, I use my basic muffin recipe which I use for most of the muffins I bake including my banana muffins. I just adapted the recipe with lemon extract and chia seeds. What I love about these muffins is that they do not taste too sweet as the lemon flavour seems to cut the sweetness. I love to bake sweet treats but there are times when I feel like I want to bake and enjoy treats that don't taste overly sweet and these muffins are perfect for those times.

These muffins can be customised with whatever flavours you want and you can add spices such as cinnamon, nutmeg or ginger. You can also use any type of seeds to give them a nutty flavour. These muffins are an extra special treat to enjoy with a cup of tea or a glass of milk for children. They are also great for breakfast on the go when prepared in advance.

Ingredients for Lemon Muffins with Chia Seeds

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Sugar - you can use any white sugar but I prefer to use caster sugar or superfine sugar.
• Vegetable spread - such as Stork.
• Vegetable oil - use a flavourless oil such as vegetable, sunflower, canola or rapeseed.
• Eggs - use room temperature eggs.
• Milk - I use whole milk for this lemon muffin recipe.
• Soured cream - can be substituted with natural or Greek yoghurt.
• Vanilla - use vanilla extract or vanilla bean paste.
• Lemon extract - to flavour the muffins, I use lemon extract for a stronger flavour.
• Chia seeds - or you can use poppy seeds.
• Bicarbonate soda - also known ad baking soda.
• Flour - I use self raising flour which is plain flour with baking powder.

Ho to Make Lemon Muffins with Chia Seeds

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a baking tray or a 12-cup muffin tin with 12 muffin cases. In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth and fluffy. Pour in the vegetable oil and the eggs and beat or whisk all the ingredients together.

2. Add the milk, sour cream, vanilla extract, lemon extract and chia seeds then continue to mix. Sift and add the bicarbonate soda and self-raising flour then continue to mix until well combined. Be careful not to over mix.

3. Spoon the mixture carefully into the muffin cases and ensure each case is around two-thirds full. Bake for 20 minutes or until a cake tester comes out clean. Allow the muffins to cool for 5 minutes then transfer to a cooling rack to completely cool.

Recipe Tips

• Do not use cupcake cases as these will be too small, ensure you use large cupcake cases or muffin cases.

Nutrition

Nutrition based on 1 serving - Calories: 319kcal | Fat: 14.6g | Saturates: 3.1g | Carbs: 45.1g | Sugar: 21.3g | Fibre: 1.7g | Protein: 4.1g | Salt: 0.39g.

Storage

These lemon muffins can be stored in an airtight container and kept in a dry cool place. They can be kept for up to 6 days.

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