Creamy ricotta and tangy yoghurt make these zesty lime poppy seed muffins tender, light and wholesome. They’re perfect to pop into lunchboxes or feed your family on the weekend.

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Home > Bake > Cupcakes & Muffins > Tangy Ricotta Poppy Seed Muffins
Prep:
10 min
Cook:
25 min
Serves:
14

Ingredients

Muffins
  1. 2½ cups (375g) self-raising flour
  2. 1 cup (220g) caster sugar
  4. 1 tbsp finely grated lime zest
  5. 2 tbsp poppy seeds
  6. 1 cup (250g) fresh ricotta
  7. 2 eggs, lightly beaten
  8. 2 tsp Queen Natural Vanilla Extract
  9. 1 cup (250g) plain Greek yoghurt
  10. 2 tbsp (40ml) lime juice
  11. ½ cup (125ml) vegetable oil
Icing
  1. 1 cup (150g) icing sugar
  2. 1½ tbsp (30ml) lime juice

Method - Muffins

  1. Step 1

    Preheat oven to 180°C. Line a 12 hole capacity muffin tray with paper cases.

  2. Step 2

    Combine the flour, sugar, lime zest and poppy seeds in a large bowl and mix to combine. Add the ricotta, egg, Vanilla Extract, yoghurt, lime juice and oil, and, using a butter knife, mix until just combined.

  3. Step 3

    Spoon mixture into muffin cases and fill the cases ¾ full. Bake for 20–25 minute, turning half way. Transfer to a wire rack to cool completely.

Method - Icing

  1. Step 1

    Place the icing sugar and lime juice in a small bowl and whisk to combine.

  2. Step 2

    With a small spoon, drizzle the icing over the muffins and finish with a sprinkle of extra poppy seeds to serve.

Recipe Note:

Muffins will keep up to 3 days in a airtight container.

Products Used 

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