So what is the surprise in this recipe for chia 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!
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!)
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.
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- zest and juice from 1 orange about 2 tbsp of juice
- 6 oz 2% plain Greek yogurt
- ½ cup white sugar (organic for vegan-friendly)
- ⅓ cup coconut oil melted
- ½ cup milk I used the refrigerated coconut milk
- 1 egg room temperature
- 1 tsp vanilla extract
- ¼ cup chia seeds
- ¼ cup jam or fruit preserves any flavor!
Instructions
- Preheat oven to 350°F. Place 12 muffin liners in tin.
- 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.
- Spoon about ⅓ 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.
Marta @ What should I eat for breakfast today says
I love this sweet surprise inside. And I like chia seeds in my food 🙂
Kiersten says
Me too! I'm so addicted to chia seeds. 🙂
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. 😉
Kiersten says
They are a great weekday breakfast! I love the idea of using different jams too. 🙂 I hope you like them!
Shell Feis says
I bet those are crazy good- and how sweet that you have such fond memories of cooking and baking with your Grandma!
Anne says
I haven't tried chia seeds yet, I will have to get some
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!
Kiersten says
I'm so glad they turned out well for you! They're a staple in my freezer too. 🙂
bec says
hey can you use a different type of oil instead of coconut oil?
Kiersten says
Yup, you can use an equivalent amount of any oil. 🙂
Kelly @ Texas Type A Mom says
How fun - I love hidden surprises in foods (even if I know they're there)! I've started shying away from super sweet foods in the morning too.
Erin 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 says
Yay, I'm glad they turned out well! And yay for another tomato hater! 😀 Everyone thinks I'm such a freaky weirdo for not liking raw tomatoes, but they are gross, right?
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!
Kiersten says
Yay, I'm so glad you enjoyed them! 😀
Tina says
I was wondering how would these muffins turn out without the chia seeds or if there was something else I could substitute for chia seeds? I love chia, but would like to have these muffins as a snack for a few days and sadly don't have a microwawe to follow your advice. Thanks!
Kiersten says
I've never tried them without chia, so I'm not sure. You could try poppy seeds or hemp hearts.
Abigail Wenderson says
Awesome! Thanks for sharing the recipe, adding this yummy recipe in my favourites.
Abigail Wenderson says
Wow! Looks so delicious! Thanks for sharing the recipe, adding this yummy recipe in my favourites.
Abigail Wenderson says
Wow! Looks so delicious! Thanks for sharing, i never get tired of baking so adding this to my favorites.