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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.
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.
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…
Go with me on this. Please.
PS. you can totally use regular honey too!
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).
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!
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
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.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon Meyer lemon zest and 2 tablespoons juice (about 1 lemon)
- 1 3/4 cups white whole wheat or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon salt
Lemon Poppyseed Butter
- 4 tablespoons salted butter at room temperature
- 1 tablespoon honey
- 1 tablespoon poppyseeds
- 2 teaspoons lemon zest
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!
Hi, I was wondering if you had a suggestion for a dairy free ricotta cheese. I have a dairy allergy and I would love to try these. I just saw so many different options online I was afraid to get one that wouldn’t work for this recipe.
Hi Jess! I have not tried any, so I would not know what is best try! I would look for one that is the best for baking! xTieghan
I rated ahead of time because we have made a recipe of yours every single weekend for more than 6 months and never went wrong. The party pooper, through no fault of his own, can’t have ricotta cheese. I love ricotta but have endure the hardship of cottage cheese in lasagna (gasp) and other substitutes so I suppose I can muster one for this recipe. Do you have a recommendation so I can make this recipe? Otherwise, I’m fine eating them all by myself 😉
Hey Tracy!! I would use an equal amount of plain greek yogurt. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These were sooo good. The spices came through best after completely cool. We couldn’t wait to eat them…yum.
Thank you so much Stefanie! I am so glad you loved this recipe! xTieghan
I have left over ricotta and was looking for recipes and this came up in my feed! Can’t wait to try it! Question tho, do you think it would do well in a loaf pan instead? Thank you!
Hi Megan! A commenter above said she made it into a loaf just fine! “I also made this as a loaf instead of muffins. After 45 minutes in the oven at 350 degrees F, it turned out light and fluffy.” Let us know how it works out for you!
Made these last night and followed the recipe as almost as written (could not find Meyer lemons this time of summer). We had them for breakfast and thorough enjoyed them!!! Excellent texture – moist yet light and fluffy. Flavor was amazing, the honey and spices add a nice warmth and the butter was a nice touch!! Overall an excellent recipe!
Thank you so much Lizabeth! I am really glad you loved this recipe! xTieghan
I didn’t have cardamon or all spice, and I realized after I put them in the oven I used whole wheat regular flour, not pastry flour…they still turned out great, particularly smeared with that honey poppy seed butter. I had to stop myself from eating them all… Yum! Just discovered your website and can’t wait to try more recipes!
So glad you loved these muffins, Caroline! Thank you for trying them! xTieghan
These look delicious! Could you make these with just whole wheat flour?
Hi there! They can get a little dry if you use all WW flour, so I would recommend using half and half. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wowza, these are delicious. Light, fluffy, so moist. Thank you for an amazing recipe!
Thank you Alyssa! xTieghan
These were excellent! My 10 year old daughter was able to help gather & mix ingredients. The muffin itself is packed with Fall flavors while the butter gives it that perfect bright springy punch. Loved the balance & perfect combination. Thank you for all of your amazing recipes. I am never disappointed.
You are so sweet! I am so glad these muffins turned out so well for you, Ashlie! Thank you! xTieghan
I want to make this and looked at two stores. I am unable to find whole wheat pastry flour. Can I use regular wheat flour. I am dying to make this.
Hi there! You can use regular flour or whole wheat flour, either is just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you make this with flax eggs? Do you think it will change the texture?
HI! I am not sure as I have not tested a flax egg. I think it will work, but I am not sure what the texture will be. I would imagine it would be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am a huge fan of your recipes and this recipe turned out delicious! I made a few changes based on availability of ingredients: I used unbleached all-purpose flour as opposed to pastry flour, regular lemon as opposed to Meyer, and juice from half a lemon as opposed to an entire lemon. I also made this as a loaf instead of muffins. After 45 minutes in the oven at 350 degrees F, it turned out light and fluffy. The only thing is that the chai and lemon flavors weren’t as bright. Perhaps this is due to using juice from only half a lemon?
HI there! I would try doubling the chai spice mic and using the entire lemon. That will fix the issue for you! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Eating one now….delicious! Definitely don’t skip the poppy seed butter!!! ❤️❤️❤️
Thank you Kara! xTieghan
Do you think substituting a regular lemon for a Meyer lemon would change the taste a lot? My grocery store doesn’t tend to have Meyer lemons in stock.
Hey Kristen! Regular lemon will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just tried these on a rainy day and I am in love. Not too sweet, perfect amount of spice- and then the lemon butter takes it to another level. Absolutely delicious!!
Thank you so much Jen! xTieghan