For Dry Ingredients

• ⅔ cup sugar
• zest of 1½ lemons
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For Wet Ingredients

• juice of 1½ lemons
• 1 tsp lemon juice concentrate
• 2½ tbsp chia seeds
• ¾ cup buttermilk
• 4 tbsp unsalted butter, melted
• 4 tbsp canola oil
• 6 oz Greek style yogurt
• 1 tsp vanilla extract
• 2 egg yolks
• 1 egg

For Muffin Topping

• equal parts lemon zest & raw sugar

1. Preheat oven to 400° and grease a muffin tin with baking spray
2. Place sugar and lemon zest in a bowl and rub together with your fingers until combined and fragrant
3. Add to the bowl of a food processor along with all other dry ingredients. Pulse to combine
4. Bloom chia seeds in lemon juice, let sit 5-10 minutes
5. Add remaining wet ingredients to food processor and pulse until just combined
6. Fold in chia seed/lemon juice mixture with a rubber spatula and scoop batter into muffin tins 
7. Bake 10-15 minutes, or until the tops spring back when pressed with a fingertip and are nicely browned
8. Remove from the pan and let cool for 10 minutes on a wire rack. Enjoy!