Get ready to indulge in a delightful burst of flavor with our Lemon Raspberry Chia Seed Muffins! These muffins are not just a treat for your taste buds; they're also a feast for the eyes, with vibrant raspberries and a zesty lemon aroma that will make your kitchen feel like a bakery. Perfect for breakfast, a snack, or even a light dessert, these muffins are packed with wholesome ingredients and a touch of sweetness. In just 30 minutes, you can whip up a batch of 12 scrumptious muffins that will have everyone asking for seconds. So, are you ready to elevate your muffin game? Let’s dive into this irresistible recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Baked Goods
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, combine milk, vegetable oil, eggs, and lemon zest. Whisk thoroughly until the wet ingredients are completely blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the chia seeds, reserving a small amount to sprinkle on top of the muffins.
- Carefully fold in the fresh raspberries, taking care not to crush them. Use a light touch to distribute them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chia seeds on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Measure Accurately: For the best results, make sure to measure your ingredients precisely. This will ensure your muffins rise perfectly and have a great texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a gentle fold is key!
- Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If you can only find frozen ones, make sure to thaw and drain them to avoid excess moisture in the batter.
- Chia Seed Benefits: Chia seeds not only add a nice crunch but also boost the nutritional value of your muffins. They are packed with fiber and omega-3 fatty acids!
- Cool Properly: Allow your muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain their shape and prevents them from becoming soggy.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to three days. For longer freshness, you can freeze them for up to a month—just reheat before serving!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
