Simple and easy Lemon Ricotta Muffins are made with leftover ricotta cheese – less kitchen waste! These are gluten free, tender, and full of bright lemon flavor.

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What a month! The Gluten Free Quick Breads Cookbook was released, we celebrated 5 years of gluten free recipes on What The Fork Food Blog, we celebrated my grandparent’s 71st anniversary, had a holiday, and April vacation.

And we’ve battled several rounds of strep throat 😷😬

We definitely could have done without that last bit!

I’ve been promising you this lemon muffin recipe since March and it’s finally here, at least there’s time for you to plan it into your Mother’s Day brunch. 

Muffins are always a great make-ahead dish for brunch and get togethers because they freeze so well. Just make the muffins without the glaze and freeze until ready to use. Then defrost them before serving and drizzle on that glaze once they’re fully defrosted. Hit them up with a little extra lemon zest for garnish if you want! It makes a really gorgeous presentation.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

I used leftover ricotta cheese in these muffins because I find that when I use ricotta, I always, always get the large container and then have a ton leftover. Since I don’t want to be making ALL THE PASTA for a week straight, I’ve started baking with it and it’s my newest love.

I’ve got a few other ricotta baked goods planned but I’m not promising when I’ll post them because we all know how that turns out 🤣

Since I’m still in the early planning stages – help me out! What’s your favorite thing to BAKE with ricotta cheese? Let me know in the comments, I’m going to be making a list for my editorial calendar. Thank you, friends!

Key Ingredients for Lemon Muffins with Ricotta

• Ricotta Cheese
• Fresh Lemon Juice
• Lemon Zest
• Lemon Extract

How to Make Ricotta Muffins

Step 1. Whisk together the dry ingredients.

Step 2. Whisk together the wet ingredients.

Step 3. Stir the wet and dry ingredients together until just incorporated.

Step 4. Bake then serve warm or room temperature.

Tips for Making Lemon Ricotta Muffins

1. Don’t let the batter rest before baking. Once you get the batter in the muffin tin, get it in the oven as soon as possible.
2. Don’t use bottled lemon juice in place of the fresh lemon juice.
3. You may need to use an extra 1/4 teaspoon of xanthan gum if you’re using a flour blend other than my nightshade free mix.
4. Omit the xanthan gum called for in this recipe if the flour blend you’re using already contains it.
5. The glaze is optional but adds a sweet burst of flavor!

Other Lemon Recipes To Try

• Gluten Free Lemon Poppy Seed Muffins (dairy free)
• Lemon Poppy Seed Bread (gluten free + dairy free)
• Gluten Free Lemon Cupcakes

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Gluten Free Lemon Ricotta Muffins

Yield: 12

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Simple and easy Lemon Ricotta Muffins are made with leftover ricotta cheese - less kitchen waste! These are gluten free, tender, and full of bright lemon flavor.

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Ingredients

For the Muffins

• 2/3 cup (150 g) granulated sugar
• zest from 1 medium lemon
• 2 cups gluten-free flour mix (see notes)
• 1/4 teaspoon xanthan gum
• 2 teaspoons aluminum free baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup ricotta (8.5 oz), room temperature
• 1 large egg, room temperature
• 1/3 cup milk, room temperature
• 1/3 cup avocado oil
• 2 teaspoons lemon extract
• juice from 1 medium lemon (about 2 tablespoons)

For the Glaze

• 1/2 cup powdered sugar
• zest from 1 medium lemon
• 2 teaspoons fresh lemon juice

Instructions

1. Preheat oven to 400 degrees and line a muffin tin with paper liners or spray with non-stick spray.
2. Add the granulated sugar and lemon zest to a large bowl. Rub the zest into the sugar to release the natural oils.
3. Whisk in the gluten free flour, xanthan gum, baking powder, baking soda, and salt to the sugar/zest then set aside.
4. In a medium bowl, whisk together the ricotta, egg, milk, oil, lemon extract, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Evenly divide the batter between the 12 muffin cups then bake for 14-16 minutes. Cool on a wire rack.
7. To make the glaze, whisk together the powdered sugar, lemon zest, and lemon juice. Drizzle over the cooled muffins.

Notes

1. I use my nightshade-free flour mix in this recipe. If you use a different mix, you may need to add an additional 1/2 teaspoon of xanthan gum.
2. If you use a gluten free flour mix that already contains xanthan gum, omit the amount called for in this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Baking Utensils, Acacia Hard Wood Handle
• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
• 
  Pyrex Smart Essentials Mixing Bowl Set
• 
  Microplane Premium Zester Grater - made in USA stainless steel blade -for zesting citrus and grating cheese -Soft touch handle -Dark Blue
• 
  If You Care Unbleached Large Baking Cups, 60 ct, 3 pk
• 
  Checkered Chef Cooling Rack Baking Rack. Stainless Steel Oven and Dishwasher Safe. Fits Half Sheet Cookie Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 245 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 22mg Sodium: 239mg Carbohydrates: 38g Fiber: 1g Sugar: 19g Protein: 6g

Nutrition Facts are estimated and isn't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.