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!
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!)