Lemon Muffins with Chia Seeds and Honey Glaze

Lemon Muffins with Chia Seeds and Honey Glaze - extremely moist, bright flavor, and that glaze. ā™„ | pinchofyum.com

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.

Lemon Muffins with Chia Seeds and Honey Glaze - extremely moist, bright flavor, and that glaze. ā™„ | pinchofyum.com

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 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:

  1. The muffins taste better with glaze (this is truth, regardless of #2 and #3).
  2. 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!
  3. 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.

Lemon Muffins with Chia Seeds and Honey Glaze - extremely moist, bright flavor, and that glaze. ā™„ | pinchofyum.com

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.

Lemon Muffins with Chia Seeds and Honey Glaze - extremely moist, bright flavor, and that glaze. ā™„ | pinchofyum.com

4.3 from 9 reviews
Lemon Muffins with Chia Seeds and Honey Glaze
Serves: 8 large muffins
For the Muffins
  • 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
  • ½ cup sugar
  • 1½ cups all purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons oil
  • ½ cup thick plain Greek yogurt (I did not use low fat)
  • ¼ 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Muffins

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  1. Lemon Poppyseed anything is my fav and I love that you snuck those chia seeds in there! Sneaky Sneaky, healthy healthy!
    I need that glaze in my life, on my face, everywhere. I would be totally ok if that was all I could taste for the rest of my life.
    I hope ya feel better soon…and good hubby for blocking WebMD. Mine does that too…even when I am not ill.

  2. I love this recipe!! I think I use lemons in 8 out of 10 recipes I create. I just love them, but what else can you expect from a Greek girl? :) I also grab for my honey at least once a day. My kids will love all of the familiar flavors in this recipe! Thanks!!

  3. THIS is my idea of bing hipster: bright, lemony, lovely poppy-chia seed muffin-face stuffing fun! Feel better soon Lindsay! In the meantime: glaze.

  4. Always love your photos, but these are super nice – such gorgeous light! So clever of you to use chia seeds and poppy seeds in these. It seems like such a simple recipe but with a hip and trendy (in the food sense!) twist. Hope they help you feel better soon … of course they will!

  5. Chia seeds are the best! If you soak them in a few tablespoons of water they become a decent egg replacement too. Plus Omega 3’s! I’m glad I just finished breakfast so that I can use some self control over that yummy glaze. Feel better :)

  6. I LOVE chia seeds! Use ’em all the time. I normally use them as an egg swap in lemon muffins, because then people just assume they’re poppy seeds, win!

  7. I want to suck that glaze through a straw, yesss! Also chia seeds are like weird but also awesome!

  8. Yes!!! These look so so yummy!

  9. Anything lemon is good with me!

  10. I have an entire bag of chia seeds sitting in my pantry and didn’t really know what to do with them… until now. These muffins look incredible – I am dying over the glaze. Hope you get well soon!

  11. Hi Lindsay! These look so great! Just one question–have you tried using all chia seeds vs. half chia half poppyseed? I’ve tried all chia before and my muffins didn’t turn out very well…but I’m curious to know if someone else has managed it :)

  12. I’m big into chia seeds lately and these look like the PERFECT way to eat them!

  13. I love the use of chia seeds here, I have to get some of those for my pantry. The glaze also looks amazing!

  14. Let’s just start by saying I follow Pinch of Yum because of your writing. I love your humor and quirkiness! I’ve never tried chia seeds in any form before but this looks and sounds amazing. This is definitely happening soon. Thanks for sharing the recipe!

  15. Lizabeth K. says:

    I love the chia made it onto the blog! Foodie hipster, indeed. I think I’ll go make a kale salad. šŸ˜‰

    My sister says the “it” food of 2014 is brussel sprouts, and you’re already all over that one!! (I trust her because she lives in Seattle.)

  16. I am not a big fan of lemon but your pictures are changing my mind to give it another try :)!

  17. I have been dying to try chia seeds! Your muffins look delicious especially that glaze!

  18. That last picture has my knees weak. I kind of want to get sick just so I have an excuse to drink this honey glaze like juice.

    Nah, I’ll just do it anyway šŸ˜‰ Feel better quick, Lindsay!

  19. Um… love love love this recipe. My mom attends Le Cordon Bleu cooking school and has been telling me for a while to start using chia seeds in my blog posts because its the new “hip” thing. I love my dear mother but haven’t tried using these awesome seeds yet.

    Getting on using them now those because I love this recipe!!! Oh, and gelatinous, definitely an fun word to use. :) Thanks Lindsay, hope you get to feeling better soon. Being sick is no bueno!

  20. That honey glaze looks fantastic! Maybe it will break me out of my peanut butter & honey toast habit šŸ˜‰

  21. I’ve never tried chia seeds before….apparently I’ve been missing out!!

  22. Oh. My. Gaaaaaaa! They look FABULOUS Lindsay!! And that thick glaze… You definitely weren’t joking when you said to double it. Even with that thick layer, you cannot beat honey’s flavor. You just can’t. You always need more.

    I’m so late to the chia seed party… I still haven’t even tried them! I know they’ve been a thing for, like, 3 years now, so I think that needs to change soon. Especially if it means I can bake muffins!

  23. I would love these for breakfast. I am a lemon fanatic.

  24. I think I am gonna adopt your #3 “My tastebuds are permanently only able to taste honey glaze and Iā€™m doomed to eating it all day every day for the rest of my life. Sigh. Oh, well.” as my mantra!

  25. Kathy Ziegenmier says:

    I am in the process of making these and have zested two good size lemons but got barely 1/8 cup zest. Just wondered if the 1/4 c was correct? Those must have been some huge lemons.

  26. What a brilliant use of chia seeds, Lindsay! We stir ’em into everything at our house, but I had never thought about how similar they look and feel to poppy seeds! Love it.

    I don’t link back to my own blog often but, in case it’s of interest to anyone, I did a “Chia vs. Flax” comparison post a while back that reviewed nutritional & functional features of both seeds, & featured 3 chia recipes: http://www.backtothebooknutrition.com/chia-vs-flax/

  27. So cool that you used chia seeds in these! Anytime anything is remotely wrong with me, I whine and worry about it constantly, so you are not alone!

  28. Oh yumm! These look so so good!

  29. Sooo sorry you are still not feeling well! Gotta get better soon! I mean, if these muffins taste good when you can’t taste anything, just imagine how they are going to taste when you CAN taste! Mind = blown. If that’s not motivation for you to kick this cold, then I don’t know what will!

  30. Get well soon… Muffins are adorable..

  31. Oh my god, you are a genius. I always avoided lemon poppyseed muffins because I love them, but never ever can find, let alone, buy poppyseeds. Probably going to try an all-chia version, but somehow my recipes never turn out as pretty as yours :)

    CHIA SEEDS. Genius.

  32. I have been meaning to try chai seeds, this looks like a good place to start. BTW I would totally face plant into these muffins!

  33. Oh…those do look delicious with all that nice topping! I love your photography.

  34. Thank you for sharing these yummy, tasty lemon chia muffins! I hope you feel better so you can enjoy them as well :) Pinned!

  35. These are beautiful Lindsay! I love chia seeds. And that glaze = perfection!

  36. These muffins look amazing! THAT GLAZE – yum!! I hope you are feeling better!

  37. These look amazing! Love that you used chia seeds!

  38. I just joined the chia seed bandwagon too and I’m totally sold!
    What a great recipe, definitely trying this soon.

  39. Wow. The photos are amazing! I want one!

  40. ALL OF MY FAV FLAVORS! So yummy. And gorgeous as always šŸ˜€

  41. Lemon muffins, I’m totally sold. I’m a sucka for lemon muffins. Especially when they have little seeds in them. I think I would devour one or two of these right after they hit the cooling rack. They look great, Lindsay!

    Hope you feel better soon. I’ve had this awful respiratory infection and on top of that, I had a date with the stomach virus last week…while I was on vacation in beautiful North Carolina. Boo. But here’s to getting better. :)

  42. Umm….did you mean baking powder?
    I made these this afternoon, following the recipe and using baking soda. The batter was suuuuper runny. Like really liquidy pancake batter. I had to just pour it messily into the muffin tins. Then they baked flat, not like the nice puffy rounded tops in the photos. Just wondering. They tasted super weird right out of the oven, but now the flavor is really great. They just look nothing like the photos, and are unsharable since they look so funky.

    • boo! I was sure it was baking soda. The batter shouldn’t be runny… it was very thick. I’ll have to test the recipe again. Thanks for the comment!

      • Cool – glad I posted it then, I didn’t want to rain on the parade. But glad the next baker can have more success. Thanks for the reply! :)

      • equamars says:

        The same here, I made it today, and it was runny. Then after it was made the taste was so weird comparing with what a muffin should taste, that I don’t know what to do with them. It didn’t work for me. As for the glaze mine was clear, not opaque like yours, wasn’t that bad but not my favorite.

  43. Nicole Miller says:

    I just made this and was wondering if you may have added more powdered sugar than you listed in the glaze recipe? My glaze is clear/cloudy compared to your beautiful opaque white glaze. Or could the type of honey used affect this at all?

    • Stephanie says:

      I just made these and my glaze was runny too! Muffins themselves are delicious though. I used baking soda without a problem, and substituted wheat flour instead of white. So yummy, even though my glaze isn’t thick!

      • Boo! It should definitely be thick and it should set almost immediately. Maybe it needs more powdered sugar next time, and less cream? I do it by feel, since I find it really difficult to get it exactly the same every time.

        • Nicole Miller says:

          Thanks, Lindsay! I will definitely be making them again (they were still incredibly delicious) and adjust the powdered sugar amount next time. I usually tweak recipes as I go, but I was determined to follow this one perfectly to make sure my glaze was as pretty as yours. I’ll keep up the tweaking next time. :)

          • Hey Nicole, after looking at the recipe and comparing with my maple glaze recipe (a really similar one), I think it does need more powdered sugar. Sorry for the mistake – hopefully the new amount is more effective for getting that thick creamy glaze. :)

    • My glaze was fairly clear and a little runny as well. It still tasted yummy but made the muffins quite soggy by the next day.

    • It’s probably a powdered sugar thing. let me do a quality check and get back to you. :) It should definitely be thick.

  44. These muffins are glorious! And that glaze – amazing. Gorgeous gorgeous pictures. I love that you used chia seeds! kudos.
    Pinning these beauties!

  45. Yum, I had thought of using chia seeds in muffins – they are still new to me, so I will give it a try!

  46. I made these today, hoping they would comfort my husband who is sick this weekend. I had never been able to convince him to try chia seeds before, but he LOVED these–and so did I! :)

  47. Used all chia and almond milk, turned out great!! Thanks for the recipe!

  48. Christine says:

    Your photos are lovely but this recipe has … issues. I have never baked a muffin recipe with so much baking soda. Perhaps you meant baking powder instead of soda. And did you use a half cup of lemon juice? That is probably too much acid to react with all of that baking soda. And it is unlikely that two lemons will yield 1/2 cup juice. I used two juicy huge lemons and it did not come close to 1/2 cup. I followed your recipe exactly and the minute I combined the dry with the liquid the batter began reacting (bubbling) in a way that I have never seen muffin batter react. Perhaps you meant ” the grated rind and juice of two lemons” rather than 1/4 cup grated rind and 1/2 cup juice. And the baking time is way off. I made 12 regular sized muffins and even these smaller muffins were raw at 12. I can’t imagine that 8 large muffins would bake in 12 minutes. I did like the chew and crunch of the chia seeds but this recipe needs to go back to the “test kitchen”.

    • Thanks for the comment Christine. I will give it another test run!

    • Hi again Christine, we were able to re-test the recipe just to make sure and indeed it should be baking soda. They puffed up significantly more (as pictured) compared to the same recipe with baking powder. I did adjust the amount of lemon juice in the recipe here – I think 1/4 or 1/3 cup would be more accurate for 2 large lemons. Thank you for your feedback! Helps make the recipes better. :)

  49. I just made these muffins for the second time, very excited thinking that after the comments about runny, cloudy glaze that you would adjust the powdered sugar in the recipe so that it would turn out right. I’m very disappointed again to find that you didn’t adjust it. Could you tell me what the real measurements are for the glaze? Overall, I really enjoy the muffins, even though they would be better with the glaze.

    • Oh and also- I used the 1 1/2 tsp. of baking soda, just as the recipe says, and mine did not puff up.. At all. Very disappointed with that as well.

      • Hi Gabby, sorry to hear that. I did test the recipe several times after the comments to make sure that the baking soda was correct, and it was. But it’s possible that there’s another factor that we’re not thinking of in your case that’s messing with the puffiness. I will look at the powdered sugar and adjust.

  50. these were delicious, love the chia and poppy combo!

  51. I made these with a 70/30 blend of whole-wheat flour and ground flax, and reduced the sugar by half, and forgot the oil (!) and they came out fine. I probably took out too much sugar as they are very plain/savory esp because of the whole wheat but they are nice with a bit of butter and warm -will be nice for breakfast!! One thing, when I stirred the wet and dry together the mix because quite ‘puffy’ – is this normal? I assume it was the soda reacting with the lemon juice etc?

  52. Do these need refrigerated?

  53. Georgina K. says:

    Hi! I just wanted to drop by and say THANK YOU for this incredible recipe!!! :) Moistest muffins I’ve had in ages (with no butter!)!! Excellent balance of moisture and fluffy-ness. I have no idea where I can get poppyseeds so I used a mix of black and white sesame seeds instead!

  54. These were seriously delicious! Loved the texture provided by the poppy seeds and chia seeds. The glaze actually ended up being clear but it was so light and delicious (I usually dislike glaze because of that powered sugar glaze) and coated the muffins nicely.

    Thanks for an awesome recipe :)

  55. thanks for this delicious recipe!!!
    I tried it yesterday, doses are perfect and the result is great!
    I will absolutely try other recipes from your blog in the future :)

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