Gluten Free Lemon Ricotta Muffins
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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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.