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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

Author: Tieghan Gerard
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.

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Ingredients

Lemon Poppyseed Butter

Instructions

  • 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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horizontal photo of Vanilla Chai Lemon Ricotta Muffins

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Comments

  2. Checked the pantry and refrig, I’m ready to roll tomorrow morning and both H.H. (Hunky Husband) and I are looking forward to smelling them bake as we get ready for our day. Made the butter after dinner tonight, I might even dream about them tonight!

    Reply

  3. this sounds like my dream muffin and even though I already went grocery shopping today I’m considering going back out so that I can make these…

    Reply

    1. Haha I hope you do make these sometime! Maybe the next time you make the trip to the grocery store! Thank you so much Olivia!

      Reply

  4. I so enjoy your healthy recipes because you always find ways to make them incredibly delicious!!! gonna make these!!!

    Reply

  5. 5 stars
    These just came out of the oven – with the dollop of poppy seed honey butter they were Excellent! Great texture, mildly sweet, delicious. I think I may cut back a bit on the lemon zest next time, it masked the spices a little. Used Bob’s Red Mill whole wheat pastry flour. Also, I made 6 jumbo muffins instead of the 12 smaller. Will definitely make again!

    Reply

  6. 5 stars
    These look absolutely delicious! Your photography and styling is beautiful. I an definitely going to make these this week!

    Reply

  8. Hello,
    All of your recipes are top of the charts wonderful, I’ve made loads of your recipes and they always come out 100% perfect. The latest item was the Persian Love Cake. OMG – have made it twice and it gets nothing but 100 stars from everyone, even the hard to please. Will be making these muffins asap. So thank you SO much for your time and effort and perfectionism (if that’s a word lol).

    Reply

    1. Hi Colleen! I am so glad you have been loving my recipes and I hope you love these muffins as well! Thank you!

      Reply

    1. Hi Laura! I have not tried it with gluten free flour, but I am sure it will taste amazing! Please let me know if you have any questions while making it!

      Reply

  14. 5 stars
    Making this weekend! King Arthur sells all the warming spices in one jar – Chai Spice – 3 Oz – so so good – lasts a long time and perfect for this recipe.

    Reply