May 12, 2013

Lemon Berry Chia Seed Yogurt Muffins

My mom showed up to work the other day with some homemade strawberry jam for me! mmm . . . my favorite!  Of course I had to use some immediately.  I made these muffins for breakfast last Saturday morning and they were delicious.  You can taste the lemon, you can taste the strawberry jam and they have a nice crunch from the Chia Seeds. 
I used my Lemon Poppy Seed Muffin Recipe and subbed the plain yogurt with plain Greek yogurt for a bit of added protein, I subbed the poppy seeds for Chia seeds and I added some of that amazing strawberry jam.  To top it all off, I sprinkled them with a mix of cinnamon and sugar.  I love the flavor of cinnamon mixed with lemon and berries and I love the crunchy top if gives the muffins.  If you don't want to try the cinnamon, you could always mix a little sugar with some more lemon zest, rub it together and sprinkle it over the top just before baking.
Lemon Berry Chia Seed Yogurt Muffins
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
   or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping

Preheat oven to 375 degrees.  Fill muffin tin with paper liners and spray lightly with cooking spray; set aside.  Combine sugar and zest of two lemons and rub together with your fingers until fragrant.  Add the flour, baking powder, baking soda, salt and chia seeds.  In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil.  Pour wet ingredients into dry ingredients and mix together just until combined.  Batter will be lumpy.  

Fill muffin liners 3/4 full (an ice cream scoop works perfect for this).  Top each muffin with a heaping 1 teaspoon of strawberry jam.  Use a toothpick and swirl the jam into the muffin.  Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean.  Makes around 16 muffins.  


  1. Jenn, this is lovely. It would be great if you linked it to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

  2. so so so many things to love about these muffins! the yogurt, the refreshing lemon, the jam, the chia - and they look wonderful! Pretty photos too!

  3. That is one awesome sounding muffin! I love that you paired strawberry jam with lemon and chia seeds!

  4. These muffins sound delicious!
    Stopping by from Mop It Up Monday. Have a great week!

    Julie @ This Gal Cooks

  5. Muffins are one of my favorite breakfast items, and these look delicious. I would love it if you would share this at my Saturday Spotlight link party.

    Hope to see you there!

    Angels Homestead