Lemon 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!


  • 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


  1. Preheat oven to 350º. Prepare 12 cup muffin tin with non stick spray or liners.
  2. 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.
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