I’m revisiting this post on gluten-free Lemon Ricotta Cake Muffins from my friend Linda Daniels, formerly of Free Range Cookies. While sadly, Linda’s site is no longer active, she very graciously gave me permission to share her recipe on gfe.
This recipe was first highlighted via the March Muffin Madness (MMM) event a few years ago. Linda’s Lemon Ricotta Cake Muffins offered a little brightness and comfort then and I’m sure they will offer the same now. I don’t know about you but I could definitely use both factors in my life at the moment!
This recipe has one ingredient that is known for its ability to infuse a little “sunshine”—lemon—and another ingredient that makes many swoon at its mere mention—ricotta—because its inclusion always means one is in for an absolutely delicious recipe.
Yes, Lemon + Ricotta in Muffins equals some absolutely magical, portable goodness! I emphasize “portable” because as you probably guessed, Linda’s recipe is based on the extremely popular Italian dessert, Lemon Ricotta Cake. Cake slices can be a bit messy when it comes to “grab and go” but not muffins!
However, I am happy to tell you cake lovers that Linda does share in her muffins recipe that you can use the same ingredients with some added adornments if you like and a slightly longer baking time to make your own Lemon Ricotta Cake instead of muffins if you prefer. We all love choices; don’t we? Sometimes muffins are exactly the right choice and sometimes cake is the way to go. You get to choose! Here’s the gluten-free Italian Lemon Ricotta Cake recipe.
Lemon Ricotta Cake Muffins from Linda Daniels
Linda gives us gluten-free Lemon Ricotta Cake Muffins. I love it when a recipe that is already well known and loved—again, lemon ricotta cake, in this case—is turned into a muffin. Frankly, muffins are just the ideal presentation of anything good in my mind.
Linda describes these muffins as “Absolutely scrumptious! Super moist with a sponge-cakey texture.” I’m pretty sure that right now we all are imagining ourselves biting into one of these muffins. Oh, the joy!
Stop imagining and make these muffins! Or go for the cake option—which is shared in the Notes section of the recipe—if you’re a traditionalist and/or you need an impressive gluten-free dessert for dinner.
Other Delicious Gluten-Free Muffin Recipes from Linda
Incidentally, Linda has shared other terrific muffin recipes here in previous MMM events. Her Starter Muffins, a basic muffin recipe with easy variations, were her “pretty in pink” contribution. This recipe is a wonderful “how to” for terrific gluten-free muffins. You choose your own adventure according to the mood you’re in, the look you want to achieve, and/or simply the ingredients in your pantry at the time. Don’t you just love a recipe that always works for you?
Starter Muffins (with Pretty Pink Glaze) from Linda Daniels (formerly Free Range Cookies)
And another of her lemon recipes, her gluten-free Lemon Yogurt Muffins, have been popular here on gfe from Day One!
Plus, thanks to Linda, you can make an amazing delicious gluten-free Italian Lemon Ricotta Cake, her re-make of the original version if you prefer.
Gluten-Free Lemon Ricotta Cake Muffins Recipe
Gluten-Free Lemon Ricotta Cake Muffins (or Cake)
Linda says: "Moist, tender, and so tasty. Perfect for brunch. Or, serve with fruit and whipped cream for dessert. The turmeric is optional; just a pinch will give the muffins a cheery yellow color without affecting the taste."
Ingredients
- 1 cup gluten-free flour mix (I used Pamela's Artisan Blend)
- 2/3 cup white granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 tsp salt
- 2 tsp lemon zest, grated
- pinch of turmeric, optional
- 1 cup ricotta
- 2 eggs, lightly beaten
- 1/3 cup olive oil or melted butter
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- sliced almonds for garnish (optional)
Instructions
- Preheat oven to 350F degrees.
- Place 12 paper liners in muffin pan.
- In a medium-sized bowl, combine gluten-free flour mix, sugar, baking powder, salt, lemon zest, and turmeric.
- In a separate bowl, blend ricotta, eggs, oil, vanilla extract, and almond extract. Add liquid ingredients to dry ingredients and stir thoroughly.
- Fill paper-lined muffin tin with batter (a number 16 disher scoop works well to scoop batter evenly). Sprinkle tops of muffins with almonds before baking if you like.
- Bake for 23 to 24 minutes, until tester inserted remains mostly clean.
Notes
Looking for a gluten-free version of the original Italian Lemon Ricotta Cake? Find Linda's amazing version here.
Today’s Daily Giveaway
~ Gluten-Free Wish List: Sweet and Savory Treats You’ve Missed the Most (2 winners)
This newest book from Jeanne Sauvage is exactly what the title says and exactly what you think it will be! It delivers recipes that work in creating gluten-free versions of all those old favorites: Croissants, Eclairs, English Muffins, French Crullers, Grissini (the pencil-thin dippable breadsticks), Puff Pastry, Sourdough Baguettes, Wontons … and more. I’m not baking much with grains these days so I have not personally tried these recipes, but all the reviews have been excellent! That doesn’t surprise me at all. Jeanne is an outstanding recipe creator and baker, and good friend. Many thanks to her for sponsoring this giveaway! p.s. Be sure to enter the giveaway for Jeanne’s first cookbook Gluten-Free Baking for the Holidays here.
a Rafflecopter giveawayGrand Prize Giveaway (1 winner for each)
Update: All giveaways are now closed.
Be sure to enter the overall/grand prize giveaway at the bottom of this post and come back tomorrow for another terrific gluten-free muffin recipe and another daily giveaway. Remember that commenting on every post during the MMM event gives you additional entries into the grand prize drawing, which includes: 1/2 gallon Hidden Springs Vermont organic maple syrup, USA Bakeware 12-cup muffin pan, Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!), 5-lb bag of Honeyville almond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and—the grand prize, which is sponsored by Blendtec!—a Blendtec Designer 625 with Wildside+ jar and Twister jar.
You can see the up-to-date listing of daily prizes and the complete lineup of bloggers and recipes in the kickoff post here.
a Rafflecopter giveawayOriginally published March 23, 2016; updated November 7, 2022.
Sarah V. says
Oh man, I’d love to win this cookbook! My little one with celiac was just saying the other day that her dream is to find a GF croissant!
Robin says
Can’t wait to make these!
LM says
Those muffins look amazing! And would love to know how to make some of the foods I miss gluten free.
Jacky says
I’m commenting for your jalapeno cornbread recipe/contest because there’s no comment form on that page. I’d love to win the case of coconut milk!
Shirley Braden says
Hi Jacky–It’s good to see you again! Glad you are participating in MMM. Thanks so much for the heads up on the comment form not displaying. It’s fixed now, so go over there and leave a comment as well if you don’t mind. Good luck and thanks again! 🙂
Shirley
Jacky says
Thanks, Shirley! 🙂
Felicia says
I just bought ricotta cheese yesterday, I will be making these muffins this weekend! That blender looks amazing, what a blessing that would be! Thanks for such a great group of recipes and the opportunity to win the blender! GFE Rocks, Shirley!! Thanks for all you do for Gluten Free Healthy living!
Tessa Simpson says
I love Jeanne’s other book, I had no idea she had a new one out!! Yay!
Gail says
Anything lemon especially muffins is delish! Thanks for the recipe and for the chances to win some of these great giveaways.
Kathryn Mueller says
I’ve had to be out of the loop for a while but I’m glad to have caught this post. I think this would be a wonderful addition to an Easter brunch. Thanks for hosting MMM again, I love all the creative recipes. xo
rgage says
Would love to win the Blendtec – and you can’t go wrong with a moist muffin recipe! Can’t wait to try these!
Cheryl says
I appreciate the recipes and would love to win any of the items that are listed. I definitely will check out the muffin recipes. Thanks so much for providing this to the community.
Janis S says
Another yummy recipe to try, thanks!
Carole Hegg says
I PRINTED THE LEMON CRUMB CAKE MUFFINS AS THE RICOTTA CHEESE IS NOT DAIRY FREE. THESE LOOK SO GOOD.
Michelle P says
OH MY! These look wonderful. That cookbook sounds like it would have some great recipes too! Trying not to drool on my computer.
Patricia says
Those muffins look delicious. It would be nice to win the recipe book with more of her recipes,
Denise M says
these look so light and refreshing
Carrie says
Must try these — they sound delightful!
Wendi Niccole says
These look so soft and yummy. Can’t wait to bake a batch.
Cindy W. says
This recipe looks amazing!
Steph says
These look super light and fluffy
Meridee says
Anything with lemon and I’m on it….Yum
Bev says
These look really good. I love that you post other options from their collection of recipes too, although I find I can spend way too many hours on your blog and all these recipes! ?
Amy Nanney says
So bummed i love these muffins and the link/site no longer work. Any chance you have written down the recipe or have it saved anywhere?
Shirley Braden says
Hi Amy–I haven’t taken down this post because I’m aware of the issue with Free Range Cookies’ site and she’s working to get it fixed. I hope that will happen soon. I know that doesn’t help you right now though. Unfortunately, I don’t have Linda’s recipe written down that I recall. You might try reaching out to Linda via her blog email address to see if she can help you before then.
Shirley
Kathie says
I made these today and they turned out so light and fluffy. I would have never thought to mix lemon and almond but it works. I followed your recipe to the T. I did let the dough rest for 20 minutes before going in the oven, I read to do that somewhere and it helps create air in the dough when using gluten free flour. I give your muffins 5 stars!!!
Shirley Braden says
Hi Kathie!–First, it looks like you’re new here. Welcome to gfe! 🙂 This is my friend Linda’s recipe. I’m just thrilled that you enjoyed it so much! I’m not sure if I’ve heard of letting the dough rest to add air but I have heard some folks suggest that to prevent flour being too gritty. The resting of the dough lets the flour soak up more liquid and softens it. (Of course, I say that if you have gritty flour ingredients, you need to choose safe brands that have very finely ground flours and starches.) 5-star muffins are definitely worth repeating! Thanks so much for taking the time to share your lovely review!
Shirley
Pauline Lee says
Can I substitute ricotta for Greek yogurt for dietary reasons?
Shirley Braden says
Hi, Pauline–Welcome to gfe! 🙂 I really don’t know how that will work out. It will definitely result in a different tasting muffin. You may also need to add a bit more liquid (milk or cream–dairy or non-dairy). If you try it, please let us know your results. Also, this recipe for gluten-free Lemon Yogurt Muffins may be a better option. In the recipe notes, it specifically addresses how to use Greek yogurt.
Either way, hope you’ll enjoy your muffins! 🙂
Shirley