Baked Lemon Hemp Seed Muffins with Oats
Tender, moist muffins studded with nutty hemp seeds and oats, brightened with fresh lemon zest and juice. This international-inspired breakfast ready in about 37 minutes combines all-purpose flour, rolled oats, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 170 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup hemp seeds
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/3 cup unsalted butter, melted
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup rolled oats, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/3 cup hemp seeds until evenly combined.
- Step 3: In a separate bowl, beat 2 large eggs with 3/4 cup granulated sugar until light and fluffy, about 2 minutes. Add 1/2 cup plain yogurt, 1/3 cup melted unsalted butter, 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract; whisk until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, taking care not to overmix to keep the muffins tender.
- Step 5: Divide the batter evenly among the 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Remove from oven and cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Baked Lemon Hemp Seed Muffins with Oats take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Lemon Hemp Seed Muffins with Oats?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Lemon Hemp Seed Muffins with Oats?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon Hemp Seed Muffins with Oats for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon Hemp Seed Muffins with Oats?
International breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
