Name: Lemon Chia Seed Mini Muffins Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.1 from 13 reviews

If you are searching for a deliciously bright and wholesome treat, this Lemon Chia Seed Mini Muffins Recipe will quickly become one of your favorites. These tender, bite-sized muffins pack a zesty lemon punch, perfectly balanced by subtle nuttiness from the chia seeds. Not only are they irresistibly tasty, but they also bring an extra boost of nutrition and texture, making each mini muffin a delightful and guilt-free snack for any time of day.

Ingredients You’ll Need

The image shows seven small glass bowls and one egg arranged on a white marbled surface. The top row has three bowls: the left one with white flour, the middle one with dark brown chia seeds, and the right one with a white powder mix. The middle row has three bowls: the left one filled with white sugar, the middle one containing melted butter with small bubbles and foam, and a glass measuring cup on the right holding white milk. The bottom row has a small bowl of bright yellow lemon zest on the left and a single brown egg on the right. All items are spaced evenly, and the light is soft and natural, making the textures clear. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, readily available ingredients is the first step toward baking these delightful treats. Each element plays an important role to ensure the muffins taste fresh, have a lovely texture, and carry that signature lemony brightness.

1 cup all-purpose flour: The backbone of the muffins that provides structure and softness.
2 teaspoons chia seeds: Adds a delightful little crunch and nutritional benefits like fiber and omega-3s.
1 teaspoon baking powder: Helps the muffins rise and become fluffy.
1/4 teaspoon baking soda: Works with the acid in the lemon to contribute lift and tenderness.
1/4 teaspoon salt: Balances the sweetness and enhances all flavors.
1/2 cup granulated sugar: Sweetens the muffins just right without overpowering the lemon zest.
1 large egg: Acts as a binder to hold everything together and add richness.
1/4 cup milk: Keeps the batter moist and smooth.
1/4 cup unsalted butter (melted): Brings tender crumb and subtle buttery flavor.
2 teaspoons lemon zest: The star ingredient that delivers genuine lemon aroma and tang.

How to Make Lemon Chia Seed Mini Muffins Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit and greasing or buttering your mini muffin pan. This ensures the muffins will bake evenly and won’t stick, making it easier to pop them out after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt. Combining these thoroughly helps distribute everything so every bite has a consistent texture and flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, blend the sugar, egg, milk, melted butter, and fresh lemon zest. Mixing these ingredients separately will guarantee a smooth and even batter before they meet the dry components.

Step 4: Bring Wet and Dry Mixtures Together

Pour the wet mixture into the bowl with dry ingredients, stirring just until combined. Avoid over-mixing to keep your mini muffins tender and light — small lumps are completely okay and prevent toughness.

Step 5: Fill Pan and Bake

Fill each mini muffin cup about halfway with the batter to give them room to rise without spilling over. Bake for approximately 12 to 14 minutes, until the tops spring back lightly when pressed or a toothpick inserted comes out clean.

Step 6: Cool and Remove

Let the muffins cool in the pan for five minutes after baking. If they seem stuck, carefully run a butter knife around the edges before removing. Set them on a wire rack to cool completely, which helps preserve their perfect texture and flavor.

How to Serve Lemon Chia Seed Mini Muffins Recipe

A close-up view of about twelve small, round yellow muffins stacked inside a white bowl, each muffin speckled with tiny black poppy seeds scattered evenly throughout their soft, moist texture, with some muffins showing light golden brown edges. The bowl sits on a white marbled surface with a few poppy seeds spread around it, highlighting the warm color contrast between the muffins and their container, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a bit of powdered sugar or add a tiny smear of lemon glaze on top to enhance both presentation and that citrusy flavor. A few thin lemon slices or edible flowers nearby can make your muffins shine if you’re serving guests.

Side Dishes

These mini muffins pair beautifully with a cup of hot tea, coffee, or even a refreshing glass of lemonade. They also complement light breakfasts or afternoon snacks featuring fresh fruit or yogurt, creating a balanced and inviting spread.

Creative Ways to Present

Try stacking them in a tiered stand for a charming tea party setting or neatly arrange them in a basket lined with a colorful napkin for casual brunches. Wrapping a small handful in parchment paper tied with twine makes for a cute and thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to three days. Keeping them sealed prevents them from drying out, so they stay moist and flavorful as when freshly baked.

Freezing

If you want to keep your Lemon Chia Seed Mini Muffins Recipe handy for later, freeze them in a sealed freezer bag or container for up to two months. Thaw at room temperature or warm gently when ready to enjoy.

Reheating

For that just-baked warmth, reheat muffins in the microwave for about 15 seconds or pop them in a toaster oven for a few minutes. This brings back their tenderness and intensifies the lemon aroma, making every bite feel freshly made.

FAQs

Can I substitute chia seeds with another seed or ingredient?

Absolutely! While chia seeds add unique texture and nutrition, you can swap them for poppy seeds or flaxseeds for a similar effect. Just keep the quantities similar to maintain the muffin’s consistency.

Is it possible to make these muffins gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to maintain the texture and rise. Make sure your baking powder is gluten-free as well.

Can I use lemon juice instead of lemon zest?

Lemon zest provides concentrated oils and a bright aroma that lemon juice alone can’t replicate. You can add a tablespoon of lemon juice for extra tang, but don’t skip the zest if possible for that signature flavor.

How long do these mini muffins stay fresh?

When stored properly in an airtight container, they remain fresh for about three days at room temperature. For longer freshness, freezing is recommended, as muffins tend to lose moisture quickly otherwise.

Can I double the recipe for a larger batch?

Definitely! This Lemon Chia Seed Mini Muffins Recipe scales well. Just make sure you have enough pans and space in your oven, and watch baking times closely, as they might vary slightly with bigger batches.

Final Thoughts

I genuinely love how these Lemon Chia Seed Mini Muffins turn out every time — they are bursting with bright citrus flavor and have a perfect tender crumb that’s irresistible. If you want a quick, wholesome treat to brighten your day or impress your guests, this recipe is an absolute must-try. I can’t wait for you to bake and share them with your loved ones!