Lemon Chia Seed Muffins

Recipe

13 INGREDIENTS • 9 STEPS • 38MINS

Lemon Chia Seed Muffins

5

3 ratings

These light and wholesome Lemon Chia Seed Muffins are the perfect treats for weekend mornings, breakfast on the go, or an afternoon snack when you crave something sweet. I love the light-lemon classic flavor, but I’m a little crazy about chia seeds.

Lemon Chia Seed Muffins

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These light and wholesome Lemon Chia Seed Muffins are the perfect treats for weekend mornings, breakfast on the go, or an afternoon snack when you crave something sweet. I love the light-lemon classic flavor, but I’m a little crazy about chia seeds.

38MINS

Total Time

$0.44

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 3/4 cups

All-Purpose Flour

1/2 cup

Granulated Sugar

3 Tbsp

Chia Seeds

1

Lemon, zested, juiced

1 1/2 Tbsp zest and 3 Tbsp juice per 12 servings

1 tsp

Baking Powder

1 tsp

Baking Soda

1/2 tsp

1/3 cup

Lard

I used Armour® Premium All-Natural Lard

1 cup

1

Farmhouse Eggs® Large Brown Egg, lightly beaten

1/2 Tbsp

Vanilla Bean Paste

1/2 cup

Powdered Confectioners Sugar

3 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

235

Fat

10.8 g

Protein

3.8 g

Carbs

30.4 g

Lemon Chia Seed Muffins

Save

Buy This Cook That

Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.

https://buythiscookthat.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

In a large bowl, combine the All-Purpose Flour (1 3/4 cups), Granulated Sugar (1/2 cup), Chia Seeds (3 Tbsp), zest from Lemon (1), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1/2 tsp).

step 2 In a large bowl, combine the All-Purpose Flour (1 3/4 cups), Granulated Sugar (1/2 cup), Chia Seeds (3 Tbsp), zest from Lemon (1), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1/2 tsp).

step 3

In a small bowl, slowly heat the Lard (1/3 cup) in a microwave in 5-second increments. Brush the bottom, sides, and edges of each muffin tin with some of the melted lard. Set the lard aside and let it cool.

step 3 In a small bowl, slowly heat the Lard (1/3 cup) in a microwave in 5-second increments. Brush the bottom, sides, and edges of each muffin tin with some of the melted lard. Set the lard aside and let it cool.

step 4

In a medium-sized bowl, whisk the Sour Cream (1 cup), Farmhouse Eggs® Large Brown Egg (1), 1 Tbsp Lemon Juice, Vanilla Bean Paste (1/2 Tbsp), and melted lard until creamy.

step 4 In a medium-sized bowl, whisk the Sour Cream (1 cup), Farmhouse Eggs® Large Brown Egg (1), 1 Tbsp Lemon Juice, Vanilla Bean Paste (1/2 Tbsp), and melted lard until creamy.

step 5

Fold the wet mixture into the dry mixture and stir until lightly moistened. Do not over stir. If the batter is too dry, add Milk (3 Tbsp).

step 5 Fold the wet mixture into the dry mixture and stir until lightly moistened. Do not over stir. If the batter is too dry, add Milk (3 Tbsp).

step 6

Evenly spoon the muffin batter into the prepared muffin tins. Bake for 18 minutes, until golden brown and a toothpick inserted in the middle comes clean.

step 7

Cool for 1 minute in the pan on a wire cooling rack. Carefully remove the muffins and continue cooling on the rack.

step 7 Cool for 1 minute in the pan on a wire cooling rack. Carefully remove the muffins and continue cooling on the rack.

step 8

Stir together the remaining 2 Tbsp Lemon Juice, Vanilla Bean Paste (1/2 tsp), and Powdered Confectioners Sugar (1/2 cup) until smooth. Drizzle the glaze over the muffins.

step 8 Stir together the remaining 2 Tbsp Lemon Juice, Vanilla Bean Paste (1/2 tsp), and Powdered Confectioners Sugar (1/2 cup) until smooth. Drizzle the glaze over the muffins.

step 9

Serve and enjoy!

step 9 Serve and enjoy!

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