Servings: 12 muffins servings Prep: 10 min Cook: 18 min Passive: 5 min

These Lemon Chia Muffins are light and springy, pleasantly plump, and make me want to settle into a porch swing with a cup of tea. Protein- and fiber-rich chia seeds stand in for traditional poppy seeds, the lemon glaze gives the muffins a happy burst of sweetness and citrus, and a touch of almond extract adds a memorable touch. I love these bright, filling muffins as much for breakfast as I do for a healthy snack. They don’t take long to whip up, are appropriate for both peaceful moments alone and for rushing from one errand to the next, and are equal parts nourishing and delectable. Copyright © 2020, The Well Plated Cookbook by Erin Clarke, in arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. All rights reserved.

Ingredients

Muffins

4 Tbsp Unsalted Butter
1 cup White Whole Wheat Flour
1 cup Unbleached White All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Kosher Salt
½ cup Honey
⅔ cup nonfat plain Greek Yogurt, at room temperature
2 Eggs, at room temperature
2 tsp Lemon Zest (from about 2 medium lemons)
¼ cup freshly squeezed Lemon Juice (from about 1 of the lemons above)
1 tsp Vanilla Extract
⅛ tsp Almond Extract
2 Tbsp Organic Chia Seeds

Lemon Glaze

½ cup Powdered Sugar, plus additional to taste
1 Tbsp freshly squeezed Lemon Juice, plus additional to taste

Instructions

Place a rack in the center of your oven and preheat the oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
Cut the butter into a few pieces and place in a medium microwave-safe bowl. Heat in the microwave for 30 seconds, then continue heating in 15-second bursts, just until it melts. Set aside to cool. (Alternatively, you can melt the butter in a heatproof bowl placed over a large saucepan of simmering water.)
In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
To the bowl with the butter, add the honey and whisk to combine. Add the Greek yogurt, eggs, lemon zest, lemon juice, vanilla extract and almond extract and whisk until smooth.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then with a wooden spoon or spatula, gently stir to combine, stopping as soon as the flour disappears.
Fold in the chia seeds. The batter will be thick.
Scoop the batter into the 12 muffin wells, dividing evenly among the cups (they will be about three-fourths of the way full). Bake for 18-22 minutes, until barely golden, a toothpick inserted into the center of a muffin comes out clean, and the tops spring back lightly when touched.
Set the pan on a cooling rack and let the muffins cool in the pan for 5 minutes. With a dull knife, gently loosen the muffins, then carefully transfer them to the rack to finish cooling completely.
While the muffins cool, prepare the glaze: Whisk together the powdered sugar and lemon juice. If you desire a thinner glaze, add more lemon juice 1 teaspoon at a time; for a thicker glaze, add additional powdered sugar. Drizzle over the cooled muffins.