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Satisfying my sweet tooth the healthier way with these Vanilla Chai Lemon Ricotta Muffins. Extra light and moist, these whole wheat muffins are made with fresh Meyer lemons, ricotta cheese, and hinted with warming chai spices. Lightly sweetened with a touch of honey, and kept moist with heart healthy extra-virgin olive oil. You’d never guess these delicious muffins are made on the healthier side. Every last crumb is SO GOOD. Enjoy for breakfast, or as an afternoon snack with a latte on the side and a good pat of lemon poppyseed butter.

side angle photo of Vanilla Chai Lemon Ricotta Muffins with honey being drizzled on

I’m not sure I’ve ever loved a muffin more than these. I know strawberry muffins are great, bakery style muffins are so delicious, and sure, pumpkin muffins are sin worthy. They all have their place in the muffin world, and are loved for very different reasons. BUT, I don’t know, these lemon ricotta muffins feel extra special.

And they taste just as special too.

These muffins are moist, light, fluffy, lemony, and hinted with the flavors of chai. I mean, these muffins are pretty healthy. See why I think I may just love these most. And yes, I’m being very dramatic here. Please forgive me. It’s been a long few days. And to be quite honest my brain is far, far past it’s ability to think straight.

Also, it’s currently the coziest situation outside my windows. The snow is making everything just that much better. That makes no sense, but basically what I’m saying is that I love writing about cozy muffins when it’s snowing. Apparently, it makes me over dramatic.

OK. And moving on now.

Vanilla Chai Lemon Ricotta Muffins batter before baking

These muffins encompass everything I love. They’re made using my favorite fresh ricotta cheese, which makes them light and fluffy. They’re scented with Meyer lemons (winter’s delicacy), and they have warming chai spices too.

They also couldn’t be easier to throw together. And while they could potentially be healthier, they’re healthy enough for me. I think you can tell that I’m pretty into them.

I used heart healthy extra virgin olive oil to keep the muffins moist. And while you might think you’d be able to taste the oil, you really can’t. It only leaves the muffins with a moist texture and not much else. To keep the muffins sweet, I used manuka honey And while I know some of you might argue that honey is sugar, and all sugar is the same. I’m looking past this, and instead focusing on that benefits manuka honey is said to have…

Vanilla Chai Lemon Ricotta Muffins after baking in pan

poppyseed butter

Go with me on this. Please.

PS. you can totally use regular honey too!

overhead photo of Vanilla Chai Lemon Ricotta Muffins

And then, as if these muffins weren’t cozy enough, I spiced them with my favorite winter flavor, chai.

So, a little cinnamon, ginger, cardamom, and allspice. All spices known for fighting off winter colds. Especially ginger. It’s true.

Maybe we should really just be calling these, Cold Fighting Muffins? What do you think? Taking it too far? Yes, surely. But as you can see, my mind is all over the place tonight (it’s Sunday night as I type this).

side angle photo of Vanilla Chai Lemon Ricotta Muffins

And with that, I say we make this a muffin baking kind of Tuesday. Bonus points if you also make the poppyseed lemon butter. Which may sound a bit odd, but works really well. Especially when slathered onto a warm muffin. Oh yeah, it’s the BEST!

Enjoy everyone! Tomorrow, I should have a clearer mind. See you then!

side angle photo of Vanilla Chai Lemon Ricotta Muffins broken in half with butter on muffin

If you make these lemon ricotta muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Vanilla Chai Lemon Ricotta Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories Per Serving: 884 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemon Poppyseed Butter


  • 1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.
    2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.
    3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest. 
    5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy! 
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    1. Hi Cammi,
      I would not recommend that for this recipe, they aren’t quite the same:) Please let me know if you have any other questions! Xx

      1. Thanks so much! I ended up making them without the poppy and so good! Big fan btw, I have like all your cookbooks (,:

  1. 4 stars
    I really like these muffins! However, I think something went not quite right with the batter. It was very stiff and moldable, more like cookie dough, and in your photos, your batter looks smoother and pourable. My muffins came out a bit dry (though the lemon butter absolutely saved them). The only substitution I made was olive oil for vegetable oil since that’s all I had. Would that have caused thicker batter? I’d really love to try to make these again and get the moistness that other reviews mention!

    1. Hey Tessa,
      Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:) Any chance the batter was over-mixed? xx

  2. 5 stars
    Hi! I was very excited to use all these yummy spices and lemon zest. The taste is delish but my muffin tops sunk and flattened a bit! Any ideas?? I’m consulting google right now…

    1. Hey Morgan,
      Thanks so much for giving these muffins a try! That is typically pretty normal! Let me know if I can help in any other way! xx

  3. 5 stars
    These were so delicious! Used regular all purpose flour because that’s what I had and they were still excellent. The poppyseed butter is a must!

    1. Hey Allison,
      Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT

    1. Hey Kelly,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

    2. Hi Kelly, I just saw your comment and since I calculated it thought you’d like to know that I got 283 kcals/muffin.