Easy Vanilla Chia Seed Muffins
These Vanilla Chia Seed Muffins are a perfect breakfast treat for the whole family. Using my basic vanilla muffin recipe, I added chia seeds for a good source of fiber and protein.
Last night, I had no idea what to make for breakfast. When the month is coming to an end, I try to use whatever ingredients I have available in my pantry. I mean, let’s be real, with rent, car payments, car insurance, and all the other fun events that you pay for every month, the last thing I need is to add more expenses to my plate. On top of that, my toddlers were a little constipated, and I needed to make something that they’ll enjoy while making it easier for them to… you know… digest.
That’s where I came up with the bright idea to make Vanilla Chia Seed Muffins. They came out so fluffy and something about the simplicity of it all made it so delicious. My toddlers demolished them and I’m definitely adding these to my rotation of breakfast muffins to make for them.
Ingredients:
226 g softened salted butter
200 g cane sugar or granulated sugar
2 eggs room temperature
250 g all-purpose flour
1/2 tbsp chia seeds
1 1/2 tsp vanilla extract
2 tsp baking powder
225 ml whole milk at room temperature
Crumble topping:
56 g melted butter, cooled
60 g brown sugar
95 g all-purpose flour
1 tsp cinnamon
Directions:
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Set aside.
In a large bowl, add your softened butter and sugar then mix using a handheld mixer until fluffy.
Add your eggs and vanilla extract to the butter/sugar mixture and mix until light and well combined.
In a separate bowl, whisk together your flour, baking powder, and chia seeds and set aside.
In your butter/sugar / egg mixture, slowly add your milk and whisk until combined. It will appear separated, but it is okay! It’ll come together once you add your dry ingredients.
Fold your dry ingredients into your wet ingredients until fully combined. Your batter will be thick and that’s how we like it. Set your batter aside while you make your crumble topping.
To make your crumble - combine your melted butter, brown sugar, all-purpose flour, and cinnamon in a bowl and combine until it a crumble forms. If it’s to sticky like a cookie dough, add 1 tbsp of flour until your desired consistency. Set aside. Tip*** having big chunks of crumble and small pieces will give you that bakery style looking muffin. Delicious!
Using a cookie scoop or two spoons, scoop your batter into the muffin liners. Do not fill them up all the way, fill them up about 3/4 of the way. Sprinkle your crumble on top the muffin batter.
Bake your muffins in a preheated oven for 15 minutes or until toothpick (or chopstick - I use chopsticks lol) come out clean. Let it cool 5 - 10 minutes and enjoy!
Storing Options:
Store muffins at room temperature in a zipbloc bag or in the muffin tin with foil. They keep best for 3-4 days.
If you choose to freeze the muffins, let the muffins cool completely and freeze in ziploc bags for up to 3 months. Before eating them from the freezer, let it thaw slowly at room temperature and enjoy!