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.

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 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 poppy seeds

• 2 teaspoons lemon zest

Instructions

1. Preheat the oven to 175C. 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, and 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 centre comes out clean.

4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppy seeds, and lemon zest. 

5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!