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 recipe, 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.
