Almond Chia Seed Muffins

Okay. I am seriously really excited about these muffins.

I have what you might call an infatuation with almond extract. There’s no such thing as too much of it in my mind.


But the almond extract isn’t the only exciting ingredient in these muffins. Have you gotten into the recent fad of chia seeds? Turns out they’re crazy good for you. Aside from the cool “plant pets” they make, there are tons of other benefits of chia seeds. You can read about their nutritional value here!

Adding them to Greek yogurt and fruit is one of my favorite ways to eat them, but the idea of exchanging them for poppy seeds in muffins dawned on me one afternoon. Then after coming across this almond poppy seed muffin recipe from Cooking Classy, I got even more excited.

What could be better than the irresistible taste of almond extract paired with the outstanding superfood of chia seeds?! Nothing. That’s the answer. Nothing could be better. (Well, maybe a little Nutella drizzled on top could make it better, but let’s take one obsession at a time. 😉 )

When that almond smell starts to radiate out of the oven and fill the room… ohmygosh. I could almost cry. It’s SO GOOD.

So you should probably get to the nearest kitchen ASAP, and start baking!


(adapted from Cooking Classy)

  • 1 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp chia seeds
  • 1 cup granulated sugar
  • 10 Tbsp butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 1/4 tsp almond extract
  • 1/2 cup almond milk
  • 1/2 cup vanilla flavored Greek yogurt


  1. Preheat the oven to 400 degrees.
  2. Whisk the dry ingredients together in a small bowl.
  3. In a large bowl, cream the butter and sugar until fluffy. Mix in the egg, egg yolk, and almond extract until well blended.
  4. Pour the milk into a liquid measuring cup, and whisk in the yogurt.
  5. Still using an electric mixer, incorporate half of the dry ingredients into the butter mixture. Then mix in the milk and yogurt, and finally, mix in the rest of the dry ingredients until just combined.
  6. Spoon or scoop the batter into prepared muffin tins (greased or lined). Bake mini muffins for 8-10 minutes and large muffins for 14-16 minutes, until they are golden, and a toothpick comes out clean.

Now you know my biggest food obsessions (well, one of them…). Almond extract.

What’s yours?

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7 thoughts on “Almond Chia Seed Muffins

  1. Kitty Burke

    Ok, Ali, you got me here! I too am an almond lover….the nuts, the flavoring, the paste, anything almond is a go. So, I will be making these and hopefully substituting the poppy seeds for chai seeds. Thanks for the great tips.

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