Pre-heat your oven to 425 degrees. Line your muffin tin with liners.

In a large skillet, melt the butter on low (don't boil it). Once melted, remove from heat and let cool for until use.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds and set aside.

In another bowl, add your sugar and your lemon zest. Using your hands, mix this together to incorporate it - the oils from the lemon zest will help flavor your sugar. Add in your eggs, greek yogurt, whole milk, melted butter, vanilla, and juice from the lemons. Whisk until smooth.

Pour your wet mixture in with your flour mixture and fold with a spatula until fully mixed. Place in the fridge while you make your frosting.

In a medium sized bowl, add in your ricotta cheese, heavy whipping cream, vanilla, and honey. Using your hand mixer, mix on medium for 5 3-5 minutes until the whipping cream is whipped. It should be light and fluffy! Taste test for sweetness and add more honey if you want it sweeter (keeping in mind your muffins will be sweet also). Place in the fridge.

Using a 1/4 cup measuring cup, scoop your muffin batter into the muffin tins. Try to make them all even! The muffin tins should be about 3/4 of the way full. Place in the oven and bake for 15-18 minutes. I baked mine for 18 but every oven is different so start with 15 and add more time as needed. You can tell if they're done but inserting a toothpick and if it comes out clean they're done.

Remove from oven and let cool for 10 minutes in the pan. Set on a cooling rack for another 15. Grab your ricotta frosting and frost with a small butter knife or a piper! Either will work.

Drizzle with a little more honey and zest a little lemon on top! Enjoy!