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.

10 min
25 min



  1. 2 cups (300g) self-raising flour
  2. 180g caster sugar
  3. 1 tbsp finely grated lime zest
  4. 1 1/2 tbsp poppy seeds
  5. 200g fresh ricotta
  6. 2 large eggs, lightly beaten
  7. 2 tsp Queen Natural Vanilla Extract
  8. 200g plain Greek yoghurt
  9. 1 1/2 tbsp (30ml) lime juice
  10. 100ml vegetable oil


  1. 1/2 cup (75g) icing sugar
  2. 3 tsp (15ml) 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.

Comments & Reviews

Gorgeous muffins!!! I didn’t have limes but used lemon instead and I used a normal size muffin tray and got 20 cupcake sized muffins which rose perfectly and had a perfect dome!!! Love