Recipe | Chia Surprise Muffins

Chia Surprise Muffins
Oh, I can’t keep a secret. The surprise is jam. Jam! There’s jam in the middle of these muffins.

Surprise!

I’ve been making these muffins every week or two for the past few months. I love them because they’re not too sweet (the older I get, the less I want super sweet food in the morning) and the jam is baked on the inside, so I don’t even have to get the jar out of the fridge. Convenient!

Jam & Orange Zest White Chia Seeds
These muffins are actually one of the first recipes I remember making. (Well, not these muffins, because back in the 80s, chia seeds were for sprouting on little ceramic heads, not for eating.) After finding my Aunt Darlene’s old copy of Betty Crocker’s New Boys and Girls Cookbook at my grandparents’ house, I relentlessly begged my Grandma to help me make something from it. Each time I visited, we’d make something different: a pie made with pudding and rainbow marshmallows (remember those?!), roses made from radishes, and Surprise Muffins. And then my Grandma let me keep the book. I’m not sure it was because I loved it so much (and I did) or because she was tired of me wanting to make recipes from it every time I visited.

Because a good 25 years have passed since then, I started doubting my memories as I wrote this post. Were these really from that book? Could they have been from someplace else? Were they even called Surprise Muffins? But with memories like this, it’s not really the specifics that matter, it’s more the impact they have. This cookbook wasn’t just my introduction to cooking and baking; it showed me that cooking can be fun, and all these years later, it still is. (Maybe it had the same impact on my Aunt Darlene–she’s going to be on CBS’s The American Baking Competition this summer!)

Chia Surprise Muffins
Since I’ve added chia seeds to this recipe (and chia seeds absorb moisture), you’ll notice that if you leave these muffins out, they’ll dry out more quickly than regular muffins. To prevent this, you’ll want to toss them in the freezer after they’ve cooled and heat them in the microwave for 25-30 seconds when you’re ready to eat them.

Chia Surprise Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Chia Surprise Muffins

The surprise in these muffins? There's jam in the middle! Chia seeds, Greek yogurt, and whole wheat flour help make them more filling too.

Ingredients

  • 1 c. white whole wheat flour
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • zest and juice from 1 orange (about 2 tbsp. of juice)
  • 6 oz. 2% plain Greek yogurt
  • 1/2 c. granulated sugar
  • 1/3 c. coconut oil, melted
  • 1/2 c. milk (I used the refrigerated coconut milk)
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1/4 c. chia seeds
  • 1/4 c. jam or fruit preserves (any flavor!)

Instructions

  1. Preheat oven to 350 degrees. Place 12 muffin liners in tin.
  2. Whisk together flours, baking powder, baking soda, and salt in large bowl. Combine juice, zest, yogurt, sugar, oil, milk, and egg in small bowl. Pour wet mixture into dry mixture and stir until just combined. Fold in chia seeds.
  3. Spoon about 1/3 of batter into muffin liners. Place a scant teaspoon of jam in the center of each muffin, then top with remaining batter. Bake for about 18 minutes, or until muffins are golden in color and toothpick inserted into center of muffin comes out clean.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. Jenni says

    Oh these look so yummy! When I grocery shop on Tuesday I’m buying ingredients They will be great before work. Maybe I will use a variety of jams so it will still be a surprise. ;-)

  2. Caitlin says

    These are amazing! I read the recipe and had to make them this weekend! They will definitely be a staple in my freezer!

  3. says

    Kiersten! These were awesome! I didn’t have all-purpose flour so I used all whole wheat and they turned out brown, but SO good still (I was afraid they’d be dense, but no!)! I made two batches in under 24 hours, and they’re all gone again! I had help, thankfully, but still…(and I can’t bite into a tomato without gagging! I think we’d be good buddies, girl). So glad I stumbled upon your blog.

    • Kiersten Frase says

      Yay, I’m glad they turned out well! And yay for another tomato hater! :D Everyone thinks I’m such a freaky weirdo for not liking raw tomatoes, but they are gross, right?

  4. Sheny says

    I’ve been dying to make these and have been really into chia lately. I finally made these last night and I’m in love!! Thanks for such a great recipe!

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