Do you remember that jingle? The catchy tune that sold millions of Chia Pets over the years? Well, those same seeds that grow the “fur” on chia pets is the same seed that’s one of the best superfoods! I’d never made that connection until this weekend when my mother, who was taste-testing the muffins I’m about to tell you about, asked if she was eating a Chia Pet. After laughing about it for a while, I got on the trusty old Internet and found that that they were, indeed, one and the same. Who knew???
But chia seeds are more than a fun As Seen on TV buy. They’re a nutritional powerhouse. Full of protein and fiber, they pack a huge punch in a tiny little package. I sprinkle them in smoothies, in pancakes and waffles, and in these amazing muffins.
These muffins are great for a Sunday brunch party. Or dessert. Or mid-day snack. Or whenever. Because they’re completely awesome. And that’s saying a lot for a chocoholic like myself.
Orange Chia Seed Muffins with Streusel and Orange Glaze
Makes 24 muffins
For the muffins:
- 4 cups whole wheat pastry flour (all-purpose works fine, too)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp Kosher salt
- 2 Tbsp chia seeds
- 1 cup unsalted butter, softened
- 2 cup sugar
- 2 Tbsp orange zest (about 4 oranges)
- 4 eggs
- 2 tsp vanilla extract
- 2 cups milk
For the streusel:
- 3-1/2 cups all-purpose flour
- 1-1/2 cups brown sugar
- 2 tsp Kosher salt
- 3/4 cup unsalted butter, chilled
- 2 cup powdered sugar
- 6 Tbsp freshly squeezed orange juice (use the oranges you zested)
- Preheat oven to 350 degrees.
- Butter a 12-cup muffin tin well, being sure to butter the top of the tin as well so the muffin tops don’t stick to the pan.
- In a medium bowl, make the streusel by mixing the flour, brown sugar, and salt. Cut in the 3/4 cup of chilled butter using a pastry cutter. Refrigerate while you prepare the rest of the ingredients.
- To make the muffins, whisk together the flour, baking soda, baking powder and salt in a large bowl. In another bowl, beat the butter and sugar until light and creamy. Add the orange zest and, with the mixer on low, blend in one egg at a time. Add the vanilla. Blend in one-third of the milk, alternating with the flour mixture, until it’s all incorporated. Do not overbeat.
- Divide the batter among the muffin cups and then sprinkle with the streusel. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely.
- To make the glaze, whisk the powdered sugar with the orange juice, and let sit for a few minutes to thicken. Using a spoon, drizzle over the muffins.
- Serve and enjoy.
Prep ahead tips: Make the streusel ahead of time and store in the refrigerator.