Whatever you do, DO NOT imagine me taking down half of that muffin in one bite for picture purposes.
Just don’t even go there in your mind, because I was there in real life and it wasn’t pretty. But it was delicious. It was stuff it in your face ASAP and eat every crumb off the floor embarrassingly, wildly delicious.
I have been trying to get more lemon – check – honey – check – and chia seeds – check – in my life after having a head cold and also being gifted a cute little jar of chia seeds by a sweet friend. And CHIA SEEDS?! Hello, where have you been all my life? Sometimes I think I live under a rock.
One thing though: I can’t taste anything. Like I might have mentioned, I have this horrible head cold — which, one thing you might not know about me yet is that when I have a head cold, or any kind of physical ailment, you’re going to know about it until every last little sniffle and throat itch and .5 degrees above normal temperature is gone, and yes, I married a saint who somehow manages to avoid duct taping my mouth shut and blocking WebMD on all my devices when I am not well — but one of the symptoms that comes with this horrible head cold is not being able to taste anything. I took a bite of muffin this morning and chewed, and chewed, and chewed, waiting for the flavor in my mouth. Nothing.
So then I made the most amazing in the world creamy honey butter glaze that sets up perfectly and looks like smooth dreamy drippy puddle crowning each little muffin, and guess what? Then I could taste the moist lemony zing of the lemon muffins! Which leads us back to the scenario I was describing at the beginning of the post that you weren’t supposed to image. Don’t. Stop. Don’t do it.
This could mean a few things:
- These lemon muffins taste better with glaze (this is truth, regardless of #2 and #3).
- My ability to taste food has improved since first tasting a plain muffin this morning which means I’m getting better and Bjork can stop making trips to the drugstore for the aloe-infused Kleenex! Hip hip hooray!
- My tastebuds are permanently only able to taste honey glaze and I’m doomed to eating it all day every day for the rest of my life. Sigh. Oh, well.
Chia? Well, chia seeds are awesome. I don’t even know that much about chia seeds and I still think they’re awesome. They’re crunchy and cute and can be sprinkled on just about anything, but when you let them soak with overnight oats they get kind of gelatinous. Fun to say that word, right?
In this recipe they’re kind of halvsies replacing poppy seeds. It feels good to be a foodie hipster, doesn’t it?
These muffins will melt in your mouth with the most deliciously moist texture, the brightest, lightest lemon zing and the barely there pop of the chia and poppy seeds. AND THE GLAZE YOU GUYS. Just plan to double it. I’m just telling you right now. You think I’m joking but I definitely don’t joke about honey glaze.
This is my permanent honey lemon home therapy remedy thing, and don’t even try to stop me.
These lemon muffins are like poppy seed muffins but they have the addition of healthy chia seeds and a smooth honey glaze.
For the Muffins
- 2 large lemons (yielding 1/4 cup zest and 1/3 cup juice)
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons oil
- 1/2 cup thick plain Greek yogurt (I did not use low fat)
- 1/4 cup milk or cream (I used half and half)
- 3 tablespoons chia seeds
- 2 tablespoons poppy seeds
- 2 tablespoons honey
For the glaze
- 1 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons milk or cream (I used half and half)
- 1 tablespoon salted butter
- Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
- In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
- Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
- For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.
Several commenters have had trouble getting the glaze to thicken, so I’ve adjusted the amount for more powdered sugar. For an alternative glaze recipe that seems to work for everyone, check out this recipe.