These lemon muffins are moist, delicious and full of chia seeds which give the muffins a gorgeous nutty flavour. This lemon muffin recipe is quick and easy so you can have these muffins prepared and baked in 30 minutes.
If you're looking for a muffin recipe thats lemony with some texture then this recipe is the one.
These muffins can be customised with whatever flavours you want and you can add spices such as cinnamon, nutmeg or ginger. You can also use any type of seeds to give them a nutty flavour.
These muffins are an extra special treat to enjoy with a cup of tea or a glass of milk for children. They are also great for breakfast on-the-go when prepared in advance.
Ingredients for Lemon Muffins with Chia Seeds
For the full list of ingredients and measurements, scroll to the recipe card below.
- Sugar - you can use any white sugar but I prefer to use caster sugar or superfine sugar.
- Vegetable spread - such as Stork.
- Vegetable oil - use a flavourless oil such as vegetable, sunflower, canola or rapeseed.
- Eggs - use room temperature eggs.
- Milk - I use whole milk for this lemon muffin recipe.
- Soured cream - can be substituted with natural or Greek yoghurt.
- Vanilla - use vanilla extract or vanilla bean paste.
- Lemon extract - to flavour the muffins, I use lemon extract for a stronger flavour.
- Chia seeds - or you can use poppy seeds.
- Bicarbonate soda - also known ad baking soda.
- Flour - I use self raising flour which is plain flour with baking powder.
How to Make Lemon Muffins with Chia Seeds
Preheat the oven and line a muffin tin
Preheat the oven to 180oC and line a 12-cup muffin tin with 12 muffin cases.
Cream together the spread and sugar
In a mixing bowl, cream together the vegetable fat spread and sugar until smooth and fluffy.
Add in the wet ingredients
Mix in the vegetable oil then mix in the eggs followed by the milk, sour cream, vanilla extract and lemon extract.
Mix in the dry ingredients
Fold in the chia seeds followed by the bicarbonate soda and self-raising flour then continue to mix until well combined. Be careful not to over mix.
Transfer the batter to the cases
Spoon the mixture evenly between the muffin cases.
Bake
Bake for 20 minutes or until a cake tester comes out clean.
Recipe Tips
- Do not use cupcake cases as these will be too small, ensure you use large cupcake cases or muffin cases.
Storage
These lemon muffins can be stored in an airtight container and kept in a dry cool place. They can be kept for up to 6 days.
Nutrition
Nutrition based on 1 serving - Calories: 319kcal | Fat: 14.6g | Saturates: 3.1g | Carbs: 45.1g | Sugar: 21.3g | Fibre: 1.7g | Protein: 4.1g | Salt: 0.39g.
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Easy Lemon Muffins with Chia Seeds
Ingredients
- 250g caster sugar
- 85g vegetable spread soft at room temperature
- 85ml vegetable oil
- 2 medium eggs room temperature
- 130ml whole milk room temperature
- 90ml sour cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon lemon extract
- 2 tablespoon chia seeds
- ½ teaspoon bicarbonate soda
- 350g self-raising flour
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray or a 12-cup muffin tin with 12 muffin cases.
- In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth and fluffy. Mix in the vegetable oil and the eggs then mix in the milk, sour cream, vanilla extract and lemon extract.
- Fold in the chia seeds, bicarbonate soda and self-raising flour then continue to mix until well combined.
- Spoon the mixture carefully into the muffin cases and ensure each case is around two-thirds full. Bake for 20 minutes or until a cake tester comes out clean. Allow the muffins to cool for 5 minutes then transfer to a cooling rack to completely cool.
Sharleen says
Yummy lemon muffins