Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1/4 cup unsalted butter (melted)
- 2 teaspoons lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ (175℃) and lightly butter or grease a mini muffin pan. Set it aside to get ready for the batter.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, chia seeds, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and seeds.
- Combine wet ingredients: In a separate bowl, mix the granulated sugar, egg, milk, melted unsalted butter, and lemon zest. Stir until the mixture is smooth and everything is fully incorporated.
- Combine wet and dry: Add the wet mixture to the dry ingredients and gently stir just until combined. Avoid overmixing to keep muffins tender and light.
- Fill muffin pan and bake: Spoon the batter into the prepared mini muffin tins, filling each about halfway. Bake in the preheated oven for 12-14 minutes or until the centers spring back when lightly pressed.
- Cool and remove: Let the muffins cool in the pan for about 5 minutes. Use a butter knife around the edges if needed to loosen them before carefully removing. Allow muffins to cool completely on a wire rack before storing in an airtight container.
Notes
- For a dairy-free option, substitute the milk with almond or oat milk and use a vegan butter alternative.
- To enhance lemon flavor, add a teaspoon of lemon juice to the wet ingredients.
- You can sprinkle a few sugar crystals on top before baking for a sweet crunchy topping.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
