Honey lemon chia seed muffins recipe

Lemon honey chia seed muffins

These melt in your mouth muffins will are deliciously moist, with the lightest lemon zing and pop from the chia seeds.


  • 1 3⁄4 cups all-purpose flour
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup part-skim ricotta cheese
  • 12 cup water
  • 14 cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp chia seeds
  • 2 tbsp honey, melted
  • 2 12 tsp baking powder
  • 14 tsp salt
  • Zest of 2 lemons
  • 1 egg
  • Cooking spray


  1. Preheat oven to 190°C. Line a standard 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
  4. Make a well in the centre of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add the chia seeds then gently fold into batter.
  5. Evenly divide batter into prepared muffin pan using a large scoop.
  6. Bake for 16 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Cool for 5 minutes then gently brush melted honey onto the tops of the muffins with a pastry brush.
  8. Cool completely then enjoy!
  9. Store in an airtight container for up to 7 days.

Thanks Table for two for this yummy recipe!

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