Here is a super moist and light lemon raspberry muffin recipe with chia seeds. These are also made with greek yogurt!
Author:Maura White
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Yield:2 dozen 1x
Category:Breakfast muffin
Cuisine:breakfast
Ingredients
Scale
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.
