halfbakedharvest4.5
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.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
cup honey1/2honey1 tablespooneggs2Meyer lemon zest and 2 tablespoons juice (about 1 lemon)1 tablespoonlemon zest2 teaspoonsbaking powder2 teaspoonspoppyseeds1 tablespoon
Nutrition Facts
calories
884 kcal
serving Size
1 serving
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