An overhead view of Lemon Ricotta Muffins in a wooden bowl with wax paper under the muffins

Lemon Ricotta Muffins

I often have leftover ricotta cheese when I make dishes like gluten-free baked ziti, and I hate letting it go to waste. Baking with leftover ricotta is my favorite way to use it. Planning multiple recipes with a single ingredient is also a great way to reduce food costs.

5 from 1 vote
An overhead view of Lemon Ricotta Muffins in a wooden bowl with wax paper under the muffins
Print Recipe

Lemon Ricotta Muffins

Prep Time10 mins
Cook Time15 mins
Cool Time5 mins
Total Time30 mins
Course: Appetizer, Snack
Servings: 12
Calories: 209kcal


For the muffins:

  • cup (135 g) granulated sugar
  • Zest and juice from 1 medium lemon , divided
  • 2 cups (240 g) gluten-free all-purpose flour
  • ¼ teaspoon (0.75 g) xanthan gum (omit if your flour blend contains it)
  • 2 teaspoons (8 g) baking powder
  • ¼ teaspoon (1.25 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 1 cup (8.5 oz) ricotta cheese, room temperature
  • 1 large egg , room temperature
  • cup (80 mL) milk, room temperature
  • cup (80 mL) avocado oil or vegetable oil
  • 2 teaspoons (10 mL) pure lemon extract

For the glaze:

  • ½ cup (63 g) powdered sugar
  • Zest from 1 medium lemon
  • 2 teaspoons (10 mL) fresh lemon juice


  • Preheat the oven to 400°F and line a 12-cup standard muffin pan with paper liners or spray with gluten-free nonstick cooking spray.
  • Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar to release the natural oils.
  • Whisk in the flour, xanthan gum, baking powder, baking soda, and salt to the sugar/zest, then set aside.
  • In a medium bowl, whisk together the ricotta, egg, milk, oil, lemon extract, and lemon juice.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Evenly divide the batter between the 12 muffin cups. Bake for 14-16 minutes. Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish cooling.
  • To make the glaze, whisk together the powdered sugar, lemon zest, and lemon juice. Drizzle over the cooled muffins.


Nutrition Facts
Lemon Ricotta Muffins
Amount Per Serving
Calories 209 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 25mg8%
Sodium 217mg9%
Potassium 38mg1%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 12g13%
Protein 5g10%
Vitamin A 122IU2%
Vitamin C 0.3mg0%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe for Gluten Free Lemon Ricotta Muffins can also be found on What The Fork Food Blog.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Lemon Muffins Ricotta Shay Lachendro
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