Here is a super moist and light lemon raspberry muffin recipe with chia seeds. These are also made with Greek yogurt!
Ingredients needed for your Lemon Raspberry Chia Seed Muffins:
- 2 cups flour
- 3 tbsp chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup of fresh or frozen raspberries
- 1 lemon, zested
- 1 tsp vanilla
- 1 cup Greek vanilla yogurt (non fat)
For glaze:
- 1/2 cup of powdered sugar
- juice from 1/2 lemon
*Makes 2 dozen
Baking Instructions:
- Preheat oven to 350º F. Prepare 12 cup muffin tin with non stick spray or liners.
- In a small mixing bowl, combine flour, chia seeds, baking powder, baking soda and salt. Set aside.
3. In a second mixing bowl using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.
4. Beat in eggs, one at a time, mixing well each addition.
5. Zest your lemon and add your lemon zest, vanilla and Greek yogurt to the wet ingredients.
6. Using a spatula, mix in the dry ingredients with the wet ingredients until just combined. Fold in the raspberries.
7. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean.
8. While the muffins are baking and cooling, prepare the glaze. Whisk together the lemon juice from half of a lemon into 1/2 cup of powdered sugar until smooth. Drizzle over the top of each muffin.
The glaze soaks up pretty quickly in the muffins – so it won’t look like a frosting. But when you taste it, the top will have that amazing sweet and tart lemony glaze that makes each muffin bite just perfect!
You can see here that I put just a little bit extra glaze on this muffin. I mean really – can you have too much glaze?? 🙂
These are so yummy and moist and delicious. These make a great breakfast addition or a non-chocolate dessert. I’ll just eat them all day as a snack. The fresh fruit, chia seeds, and Greek yogurt make these a bit healthier than your average muffin – so enjoy!
PrintLemon Raspberry Chia Seed Muffin Recipe
Here is a super moist and light lemon raspberry muffin recipe with chia seeds. These are also made with greek yogurt!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 dozen 1x
- Category: Breakfast muffin
- Cuisine: breakfast
Ingredients
- 2 cups flour
- 3 tbsp chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup of fresh or frozen raspberries
- 1 lemon, zested
- 1 tsp vanilla
- 1 cup Greek vanilla yogurt (non fat)
- For glaze:
- 1/2 cup of powdered sugar
- juice from 1/2 lemon
- *Makes 2 dozen
Instructions
- Preheat oven to 350º. Prepare 12 cup muffin tin with non stick spray or liners.
- In a small mixing bowl, combine flour, chia seeds, baking powder, baking soda and salt. Set aside.
- In a second mixing bowl using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.
- Beat in eggs, one at a time, mixing well each addition.
- Zest your lemon and add your lemon zest, vanilla and Greek yogurt to the wet ingredients.
- Using a spatula, mix in the dry ingredients with the wet ingredients until just combined. Fold in the raspberries.
- Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean.
- While the muffins are baking and cooling, prepare the glaze. Whisk together the lemon juice from half of a lemon into 1/2 cup of powdered sugar until smooth. Drizzle over the top of each muffin.
*recipe adapted from Dinners Dishes and Desserts
Here are some more related easy and frugal recipes:
Creamy Chia Seed Fruit Salad Dressing Recipe
Lemon & Blueberry Dump Cake Recipe