Lemon Chia Seed Strawberry Muffins

Lemon Chia Seed Strawberry Muffins

The crunch of the chia, the citrus of the lemon, and the sweetness of the strawberries makes for an ideal breakfast treat!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

Muffins

• 2.5 cups flour
• 1 cup strawberries chopped
• ¾ cup white sugar
• ¼ cup honey
• 2 tbsp chia seeds
• ½ tsp salt
• 1 tbsp baking powder
• 1 large lemon juice and zest
• ½ cup melted butter
• 1 cup creme fraiche
• ¼ cup milk
• 2 eggs
• 1 tsp vanilla extract

Glaze

• 1 cup powdered sugar
• 1 lemon juice and zest

Instructions

 

• Preheat oven to 425 degrees.
• In a large bowl, whisk together flour, sugar, chia seeds, baking powder, and salt.
• In another large bowl, melt butter and combine with creme fraiche, milk, eggs, vanilla extract, honey, and lemon juice/zest.
• Fold in the wet into dry ingredients and then mix in the strawberries.
• Line a muffin tin with muffin papers and scoop batter into each paper (this recipe makes about 12-14 muffins, depending on the size of your muffin tin).
• Cook in oven for 425 degrees for 5 minutes, then turn down to 350 degrees and cook for another 14-16 minutes or until a toothpick comes out clean.
• Meanwhile, make the glaze by whisking together the powdered sugar with lemon juice/zest until combined.
• When muffins are done, wait for them to cool before drizzling over glaze.

Notes

Note that you can just as easily use poppy seeds for a more traditional recipe (we just happened to have chia seeds in our kitchen which turned out just as well!)

Keyword Fruit, Muffin, Seeds

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