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Zesty Lemon & Chia Seed Muffins

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What better way to celebrate spring than with a delicious muffin that tastes delightfully, well, spring-y? >Jump to recipe<

This recipe is pretty versatile. Enjoy it as a quick-bread (see Notes), as muffins (per the recipe below), or, get real fancy and add some vanilla icing. BOOM – now you’ve got cupcakes!

We've remade this over and over since its first iteration in bread-form in 2017, and every time it brings a smile to my face. The muffins were ultimately the easiest to grab-and-go, so that's the direction we take most often.

I also like that you're getting a variation of a lemon *poppy seed* muffin, but with the extra benefits of using chia seeds instead. They're rich in fiber, as well as a plant-form of heart-healthy omega-3 fats (ALA), among other great benefits.

Leave a comment and let me know what you think of these tasty muffins. I hope you enjoy!


Zesty Lemon & Chia Seed Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 8 muffins

Wet Ingredients:

  • 1/4 cup lemon juice (approx. 2 lemons)

  • 1 tbsp lemon zest (approx. 2 lemons)

  • 5 tbsp oil – avocado oil, melted butter, or coconut oil

  • 4 eggs, room temperature

  • 1/4 cup sweetener of choice (cane sugar, honey, etc. or Lakanto Monkfruit Sweetener for low-carb)

  • 20 drops (~1/4 teaspoon) organic liquid stevia extract

  • 1 teaspoon vanilla extract

Dry Ingredients:


  1. Preheat the oven to 350 degrees.

  2. Into a small bowl, zest lemons, then juice them. Set aside.

  3. In a large mixing bowl, whisk together all wet ingredients, *except* lemon zest and juice.

  4. Sift dry ingredients, except chia seeds, into the wet mixture. Whisk to combine.

  5. Whisk in lemon juice and zest, followed by chia seeds.

  6. Line a muffin tin with 8 parchment paper liners.

  7. Fill the muffin cups, approximately 1/4 cup at a time, with the contents of the mixing bowl.

  8. Bake 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, and the edges are golden.

  9. Remove from the oven, and set muffins aside to rest on a cooling rack, at least 15 minutes.


If you want to bake this as a bread in a loaf pan, line the pan with greased parchment paper and bake for at least 40 minutes, also at 350. Let cool 15 minutes in loaf pan atop a wire rack, then lift out of pan by the edges of the parchment paper to finish cooling on the rack. Cool completely before slicing.


Originally published January 23, 2019

Last updated April 11, 2023


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