Lemon Berry Chia Seed Yogurt Muffins

My mom showed up to work the other day with some homemade strawberry jam for me! mmm . . . my favorite!  Of course I had to use some immediately.  I made these muffins for breakfast last Saturday morning and they were delicious.  You can taste the lemon, you can taste the strawberry jam and they have a nice crunch from the Chia Seeds. 

I used my Lemon Poppy Seed Muffin Recipe and subbed the plain yogurt with plain Greek yogurt for a bit of added protein, I subbed the poppy seeds for Chia seeds and I added some of that amazing strawberry jam.  To top it all off, I sprinkled them with a mix of cinnamon and sugar.  I love the flavor of cinnamon mixed with lemon and berries and I love the crunchy top if gives the muffins.  If you don't want to try the cinnamon, you could always mix a little sugar with some more lemon zest, rub it together and sprinkle it over the top just before baking.

You might also like:
Lemon Ricotta Blackberry Muffins
Old Fashioned Blueberry Muffins
Almond Poppy Seed Bread with Orange Glaze
Banana Chia Seed Cake with Vanilla Bean Frosting

Lemon Berry Chia Seed Yogurt Muffins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
   or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping

Preheat oven to 375 degrees.  Fill muffin tin with paper liners and spray lightly with cooking spray; set aside.  Combine sugar and zest of two lemons and rub together with your fingers until fragrant.  Add the flour, baking powder, baking soda, salt and chia seeds.  In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil.  Pour wet ingredients into dry ingredients and mix together just until combined.  Batter will be lumpy.  

Fill muffin liners 3/4 full (an ice cream scoop works perfect for this).  Top each muffin with a heaping 1 teaspoon of strawberry jam.  Use a toothpick and swirl the jam into the muffin.  Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean.  Makes around 16 muffins.