Ricotta and Orange Muffins

Looking for high protein sweet snack? These Ricotta and Orange Muffins are made with ricotta and Greek yoghurt to provide a protein hit, while the orange juice and raw caster sugar give the sweetness to crush those afternoon sugar cravings.

Makes 12
Prep Time: 10 minutes
Cook Time: 25 minutes


¼ cup (60ml) orange juice
1 tbsp poppy seed
2 ½ cups (380g) self-raising flour
1 cup raw caster sugar
2 tbsp orange rind, finely grated
2 eggs, lightly beaten
¼ cup (60ml) extra virgin light olive oil
1 cup (240g) firm ricotta
1 cup (280g) plain Greek yoghurt
1 tsp vanilla extract
Icing sugar for sprinkling, optional


  1. Preheat oven to 180oC. Place 12 muffin casings in a 12 x ½-cup-capacity muffin tin.
  2. Soak poppy seeds in orange juice for 10 minutes
  3. Place flour, raw caster sugar and orange rind in a bowl and mix to combine.
  4. Add eggs, olive oil, ricotta, Greek yoghurt, vanilla extract and orange juice and poppy seed mix, and mix until combined. The mixture should be free of ricotta lumps.
  5. Spoon mixture into muffin casings.
  6. Bake for 25 minutes or until cooked through when tested with a skewer.
  7. Allow to cool in tin for 5-10 minutes, before transferring to a wire rack to cool completely.

For another delicious muffin recipe, see Milo Muffins.