Chai Ricotta Muffins

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“Ah, September! You are the doorway to the season that awakens my soul.” — Peggy Toney Horton

Never have truer words been spoken.

My happy place is a cozy place. And homemade muffins with warm chai spices are basically the definition of cozy, right? These are maybe the most delicate muffins I’ve ever had.

Everything about them is soft.

The flavors are not explosive. The spices in fact are extremely subtle, so they’re especially good for kids who are still learning to like those flavors.

The actual crumb is so light and fluffy, thanks to the olive oil and ricotta cheese. (Whenever ricotta is added to baked goods, you can be rest assured you will not have a dry bake. There’s nothing sadder to me than dry desserts!) The softness remains air-y also so it’s not to be confused with a soft but dense muffin like Banana Nut Muffins.

They’re also not too sweet, so definitely eat them for Breakfast. In fact, they do not have any refined sugar in them; they’re sweetened only with honey. This is ideal because then you can control how much butter, honey, or Nutella (if you’re my husband) you’d like to spread on them afterward. I personally eat them warm, preferably straight from the oven, with salted butter and a drizzle of honey. Maybe a few sea salt flakes if you only have sweet cream butter.

It’s still hot where I am, but I see signs of Fall. The air is crisp and dry, the sun is setting earlier, and these muffins are the gentle nudge toward the season that awakens my soul!

Chai Ricotta Muffins snippet

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