Serves 8
45 min
Lemon Muffins with Chia Seeds and Honey Glaze
Recipe GLPR2909c1112cb34d
Bright and citrusy lemon muffins studded with nutritious chia and poppy seeds, topped with a silky honey-lemon glaze. Tender crumb from Greek yogurt and a touch of vanilla. Perfect for breakfast or brunch.
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Ingredients
1½ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
2 Zest of 2 lemons
½ cup sugar
2 Juice of 2 lemons
2 eggs
3 tablespoons vegetable oil
½ cup plain Greek yogurt (full-fat)
2 tablespoons milk or half-and-half
3 tablespoons chia seeds
2 tablespoons poppy seeds
2 teaspoons vanilla extract
2 tablespoons honey
¾ cup powdered sugar
1 tablespoon salted butter
2 tablespoons milk for glaze
Directions
Preheat the oven to 375°F (190°C) and grease 8 muffin tin cups with cooking spray or butter.
In a medium bowl, combine the lemon zest and ½ cup sugar. Rub the mixture between your fingers for 2-3 minutes to release the aromatic oils from the zest and infuse the sugar with lemon flavor.
Add the all-purpose flour, baking soda, and salt to the lemon-sugar mixture. Stir until well combined and set aside.
In a separate bowl, whisk together the lemon juice, vanilla extract, eggs, vegetable oil, Greek yogurt, 2 tablespoons milk, chia seeds, poppy seeds, and 2 tablespoons honey until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy.
Divide the batter evenly among the 8 prepared muffin cups, filling each about three-quarters full.
Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
While the muffins bake, make the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons milk until smooth.
In a small saucepan, melt the salted butter over medium heat. Add the powdered sugar mixture and stir constantly until the glaze is smooth, warm, and just beginning to bubble, about 1-2 minutes. Remove from heat immediately.
As soon as the muffins are done, remove them from the oven. Working quickly while the muffins are still warm, dip the top of each muffin into the glaze or spoon the glaze generously over the tops. The glaze will set quickly as it cools.
