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Vanilla Chai Lemon Ricotta Muffins | halfbakedharvest.com #breakfast #brunch #healthyrecipes #lemon #winter #chai
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4.41 from 223 votes

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. You'd never guess these delicious muffins are made on the healthier side. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Calories: 275kcal

Ingredients

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! 

Nutrition

Calories: 275kcal