Vanilla Bean Chia Seed Muffins

Vanilla Bean Chia Seed Muffins

Tender muffins flecked with vanilla bean and chia seeds for a subtle crunch.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These muffins pair fragrant vanilla bean with chia seeds that soften into tiny flecks of texture throughout the crumb. A quick batter comes together with pantry staples and bakes up golden and lightly domed, making them a good fit for breakfast or an afternoon snack. The chia seeds add a mild nutty quality without overpowering the vanilla.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons chia seeds
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon vanilla extract

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, sugar, baking powder, baking soda, salt, and chia seeds.

  3. In a separate bowl, whisk together the milk, melted butter, eggs, vanilla bean seeds, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; the batter should still look slightly lumpy.

  5. Let the batter rest for 10 minutes so the chia seeds begin to soften and absorb moisture.

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

  7. Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

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

Rate this recipe

★ 4.2 (1)

Vanilla Bean Chia Seed Muffins

These muffins pair fragrant vanilla bean with chia seeds that soften into tiny flecks of texture throughout the crumb. A quick batter comes together with pantry staples and bakes up golden and lightly domed, making them a good fit for breakfast or an afternoon snack. The chia seeds add a mild nutty quality without overpowering the vanilla.

40 min 12 muffins 215 cal

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons chia seeds
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon vanilla extract

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, sugar, baking powder, baking soda, salt, and chia seeds.

  3. 3

    In a separate bowl, whisk together the milk, melted butter, eggs, vanilla bean seeds, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir gently just until combined; the batter should still look slightly lumpy.

  5. 5

    Let the batter rest for 10 minutes so the chia seeds begin to soften and absorb moisture.

  6. 6

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

  7. 7

    Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  8. 8

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