Topped with a smooth honey glaze, these light and lovely chia seed muffins are the perfect sweet breakfast or on-the-go snack. Chia seeds are packed with nutrients and boast a spectacular wealth of proven health benefits. They’re loaded with high-quality protein and anti-oxidants and have also been known to support weight-loss efforts! The lemon flavor of the batter adds just enough bite to cut the recipe’s sweetness. Get baking and enjoy!
For the Muffins:
2 large lemons (yielding 1/4 cup zest and 1/3 cup juice)
1/2 cup sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
3 tablespoons oil
1/2 cup thick plain Greek yogurt (I did not use low fat)
1/4 cup milk or cream (I used half and half)
3 tablespoons chia seeds
2 tablespoons poppy seeds
2 tablespoons honey
For the Glaze:
1 cup powdered sugar
1 tablespoon honey
2 tablespoons milk or cream
1 tablespoon salted butter
1. Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
3. Pour batter into greased or lined muffin tins. Bake for 12-14 minutes or until the tops spring back when touched.
4. For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops.