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    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Chia Surprise Muffins

    Published: Apr 27, 2020 · by Nicole · Updated: Aug 5, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Chia Surprise Muffins
    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!

    Jam & Orange ZestWhite 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.

    Recipe

    Chia Surprise Muffins Recipe

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Baking, Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Keyword: Chia Surprise Muffins, muffins recipe
    Servings: 12 muffins
    Calories: 214kcal
    Author: Oh My Veggies

    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!
    US Customary - Metric

    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.

    Nutrition

    Serving: 1muffinCalories: 214kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 228mgPotassium: 81mgFiber: 3gSugar: 13gVitamin A: 39IUVitamin C: 1mgCalcium: 100mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Snack Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes breakfast, chia seeds, muffins

    Reader Interactions

    Comments

    1. Marta @ What should I eat for breakfast today says

      April 06, 2013 at 6:36 am

      I love this sweet surprise inside. And I like chia seeds in my food 🙂

      Reply
      • Kiersten says

        April 07, 2013 at 8:15 pm

        Me too! I'm so addicted to chia seeds. 🙂

        Reply
    2. Jenni says

      April 07, 2013 at 3:54 pm

      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. 😉

      Reply
      • Kiersten says

        April 07, 2013 at 8:10 pm

        They are a great weekday breakfast! I love the idea of using different jams too. 🙂 I hope you like them!

        Reply
    3. Shell Feis says

      April 07, 2013 at 4:39 pm

      I bet those are crazy good- and how sweet that you have such fond memories of cooking and baking with your Grandma!

      Reply
    4. Anne says

      April 07, 2013 at 9:03 pm

      I haven't tried chia seeds yet, I will have to get some

      Reply
    5. Caitlin says

      April 08, 2013 at 2:43 pm

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

      Reply
      • Kiersten says

        April 09, 2013 at 12:04 pm

        I'm so glad they turned out well for you! They're a staple in my freezer too. 🙂

        Reply
    6. bec says

      April 09, 2013 at 1:42 pm

      hey can you use a different type of oil instead of coconut oil?

      Reply
      • Kiersten says

        April 10, 2013 at 8:09 pm

        Yup, you can use an equivalent amount of any oil. 🙂

        Reply
    7. Kelly @ Texas Type A Mom says

      April 10, 2013 at 1:10 pm

      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.

      Reply
    8. Erin says

      April 12, 2013 at 10:44 pm

      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.

      Reply
      • Kiersten says

        April 15, 2013 at 2:22 pm

        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?

        Reply
    9. Sheny says

      May 09, 2013 at 11:17 am

      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!

      Reply
      • Kiersten says

        May 09, 2013 at 7:40 pm

        Yay, I'm so glad you enjoyed them! 😀

        Reply
    10. Tina says

      April 11, 2016 at 10:06 am

      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!

      Reply
      • Kiersten says

        April 12, 2016 at 9:08 am

        I've never tried them without chia, so I'm not sure. You could try poppy seeds or hemp hearts.

        Reply
    11. Abigail Wenderson says

      August 21, 2020 at 2:35 am

      Awesome! Thanks for sharing the recipe, adding this yummy recipe in my favourites.

      Reply
    12. Abigail Wenderson says

      August 21, 2020 at 2:36 am

      Wow! Looks so delicious! Thanks for sharing the recipe, adding this yummy recipe in my favourites.

      Reply
    13. Abigail Wenderson says

      August 21, 2020 at 2:38 am

      Wow! Looks so delicious! Thanks for sharing, i never get tired of baking so adding this to my favorites.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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