Vanilla Chai Lemon Ricotta Muffins

Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.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.Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!