Easy Vanilla Muffins with Chia Seeds (Moist & Fluffy!)

Mornings can feel like a race against the clock. You want something homemade but don’t have hours to spend. These vanilla muffins with chia seeds are the perfect solution for busy families.

This recipe is light, bright, and perfect for a fresh spring morning. They are so simple to whip up before school starts. Your kitchen will smell like warm vanilla and sweet sunshine.

Why You’ll Love This Recipe

You will love how these muffins stay soft for days. Using oil instead of butter keeps the crumb incredibly tender. The chia seeds add a tiny, satisfying crunch in every bite. It is a simple, budget-friendly treat that feels special.

These are perfect for meal prep on a lazy Sunday. You can grab one and go during the hectic work week. Kids love the sweet flavor and the fun little speckles inside.

Simple Method

Making these is as easy as whisking two bowls together. You don’t even need to pull out your heavy mixer. Just stir the wet into the dry until they meet. It is a fail-proof recipe for any beginner baker.

Ingredients You’ll Need

Most of these items are likely in your pantry right now. Fresh milk and eggs make the batter rich and creamy.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons chia seeds

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin.
2. In a large bowl, whisk the flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk oil, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Gently fold the chia seeds into the batter until evenly distributed.
6. Divide the batter equally among the 12 muffin cups.
7. Bake for 18 to 22 minutes until a toothpick comes out clean.
8. Cool in the tin for 5 minutes before moving to a rack.

Best Ways to Enjoy It

Serve these warm right out of the oven for a cozy start. They are wonderful with a little smear of salted butter. You can also pack them for easy weekday lunches. Pair them with fresh berries for a balanced morning meal.

Keep It Fresh

Keep your leftovers in an airtight container at room temperature. They will stay fresh and soft for up to three days. For longer storage, you can freeze them individually in wrap. Just reheat in the microwave for twenty seconds when ready.

Recipe Tips

• Do not overmix the batter to keep them light.
• Use room temperature eggs for a smoother batter.
• Any neutral oil like canola works perfectly here.
• Sprinkle a little extra sugar on top for crunch.
• Add a handful of fresh summer berries if desired.
• Check your baking powder to ensure it is fresh.

Easy Flavor Ideas

• Swap whole milk for almond milk for dairy-free needs.
• Add a dash of cinnamon for a warmer flavor.
• Use poppy seeds if you run out of chia.
• Add lemon zest for a bright citrus twist.

Common Questions

Can I use olive oil instead?

Yes, you can use a light-tasting olive oil. Avoid extra virgin oil as the flavor is too strong. It will keep the muffins very moist.

Do I need to soak the chia seeds?

No, you do not need to soak them first. They will soften slightly as the muffins bake. They provide a lovely, delicate texture.

I hope these vanilla muffins with chia seeds bring a little joy to your busy mornings. They are such a simple way to show your family some love. Happy baking!

— Lidia

Vanilla Muffin Recipe With Oil & Chia Seeds

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 servings

Calories 245 kcal

Ingredients

  

• 2 cups all -purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sal t
• 1/2 cup vegetable oil
• 1 cup whole milk
• 2 large egg s
• 2 teaspoons pure vanilla extract
• 2 tablespoons chia seeds

Instructions

 

• Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate medium bowl, whisk the vegetable oil, whole milk, eggs, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
• Gently fold the chia seeds into the batter until evenly distributed.
• Divide the batter equally among the 12 muffin cups, filling each about three-quarters full.
• Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.