Raise your hand if you owned a Chia Pet!!
I had one, I think it was a dog or maybe a cat. When I first heard of chia seeds all I thought of was the chia seeds used in Chia Pets. Because of this, I stayed away from chia seeds for a few months. But then I caved in.
I typically love a good chocolate muffin, but these are the perfect wannabe spring muffins. I feel like we’re in that weird time of the year where spring is teasing us; the snow is gone, but it’s not quite warm enough for spring. Until then, you should make these muffins!
I don’t looove poppy seed muffins, but I do like the texture it gives the muffin. I thought of the perfect solution: chia seeds! You could substitute poppy seeds or use half chia and half poppy seeds if you prefer the flavor of poppy.
Do you ever search and search for the perfect recipe? I did with this recipe. I found it at Sally’s Baking Addition. It doesn’t get more perfect than this recipe. The muffins are moist, airy, and the perfect amount of citrus!
A few notes about the recipe…
- Like all muffin recipes, don’t be tempted to overmix the batter! You want them airy and fluffy.
- Yes, it is necessary to cook the muffins on two different temperatures. The hot first five minutes will help give the muffins their height.
- Don’t skip the zesting part. It gives the muffins their distinct citrus flavor.
There’s one more month of blood orange season. If you can’t find any, use regular oranges. Or you could go with the traditional lemons.
What’s your favorite muffin flavor?
Blood Orange Chia Seed Muffins
|Yield: 12 muffins|
A tangy, fluffy blood orange muffin with chia seeds
- 2 1/3 cups all-purpose flour
- 1/4 cup brown sugar
- 3 tablespoons chai seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- juice and zest of 2 blood oranges (about 1/2 cup juice)
- 2 eggs
- 1/2 cup yogurt
- 2 teaspoons vanilla extract
- Preheat oven to 425°F. Line a standard muffin tin with liners.
- In a large bowl whisk dry ingredients: flour, sugar, chia seeds, baking powder, baking soda, and salt.
- In a medium bowl whisk butter, juice from oranges, orange zest. Add the eggs, one at a time, mixing 30 seconds after each egg. Mix in yogurt and vanilla.
- Pour medium bowl into dry ingredients. The batter will be thick, DO NOT OVERMIX. Stir just until the flour is mixed.
- Divide batter in muffin tin, fill each cup to the top.
- Bake 5 minutes. Rotate pan.
- Lower oven to 375°F. Cook muffins an additional 10-12 minutes. Muffins are done when tops are golden brown and a toothpick inserted in center has a few crumbs attached.
- Place on cooling rack and allow to cool 10 minutes.
images & text © North Coast Eats
Adapted from Sally's Baking Addiction