Chia Seed Lemon Poppyseed Muffins

Chia Seed Lemon Poppyseed Muffins

Bright citrus muffins studded with poppyseeds and chia for a tender, subtly crunchy bite.

Total 40 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Dairy, Wheat

These muffins pair fresh lemon zest and juice with poppyseeds and chia seeds for layered texture and a tangy, floral flavor. A buttermilk batter keeps the crumb moist and tender, while a quick lemon glaze adds extra brightness. They suit breakfast, brunch, or an afternoon snack alongside tea or coffee.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons poppyseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, poppyseeds, chia seeds, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the sugar and lemon zest together, then whisk in the melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; do not overmix.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until the tops spring back and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  8. Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled muffins before serving.

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Chia Seed Lemon Poppyseed Muffins

These muffins pair fresh lemon zest and juice with poppyseeds and chia seeds for layered texture and a tangy, floral flavor. A buttermilk batter keeps the crumb moist and tender, while a quick lemon glaze adds extra brightness. They suit breakfast, brunch, or an afternoon snack alongside tea or coffee.

40 min 12 muffins 245 cal

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons poppyseeds
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze

Method

  1. 1

    Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. 2

    In a large bowl, whisk together the flour, poppyseeds, chia seeds, baking powder, baking soda, and salt.

  3. 3

    In a separate bowl, whisk the sugar and lemon zest together, then whisk in the melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; do not overmix.

  5. 5

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. 6

    Bake until the tops spring back and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  7. 7

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  8. 8

    Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled muffins before serving.