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Lemon Ricotta Cake Muffins

gluten free lemon ricotta cake muffins

Lemon. Ricotta. Cake.  All so good, let’s combine them into super muffins.

I’m just gonna come right out and say it: these muffins are scrumptious. Super moist with a sponge-cakey texture. There’s no denying ricotta cake muffins would feel right at home on a dessert menu. Perfect for a festive brunch, too.

It’s that time of year again . . . Shirley at Gluten Free Easily is hosting everyone’s favorite sporting event – March Muffin Madness. How ’bout them brackets? Really wish I could drop some sports lingo into a conversation without feeling awkward. Anyway.

Twenty two bloggers are posting recipes for March Madness and if that weren’t enough to celebrate, Shirley is giving away loads of great prizes. To enter, leave a comment here, on GFE, or enter via the box below the recipe. I’d love to win a half gallon of maple syrup, an ice cream maker, and of course, the grand prize from Blendtec.

What are we waiting for?

Lemon Ricotta Cake Muffins

12 muffins

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 (I used Pamela's Artisan blend)
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons lemon zest, grated
  • Pinch of turmeric, optional
  • 1 cup ricotta
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Sliced almonds, optional garnish

Instructions

Preheat oven to 350 degrees. Place 12 paper liners in a cupcake pan.

In a medium bowl, combine: gf flour, sugar, baking powder, salt, lemon zest, and turmeric.

In a separate bowl, blend ricotta, eggs, oil, vanilla, and almond extract. Add liquid ingredients to dry ingredients and stir thoroughly.

Fill paper lined muffin tins with batter using a number 16 disher to scoop batter evenly. Sprinkle tops of muffins with almonds before baking if you like.

Bake for 23-24 minutes, until tester inserted remains mostly clean.

http://freerangecookies.com/2016/03/22/lemon-ricotta-cake-muffins/

a Rafflecopter giveaway

gluten free lemon ricotta cake muffins recipe

Don’t forget to head over to Gluten Free Easily and enter the daily prize giveaway. There will be over 75 winners, so be sure to enter both the grand prize giveaway above and the daily giveaway at GFE for a chance to win. Good luck!

Comments

  1. Wow, these sound fabulous—two of our favourite things, lemon & ricotta, in muffins? Perfect for spring, and they frankly sound comforting on a day like today. Thanks for sharing. (Seriously, printing out the recipe as I type.)

  2. These look delish! I love that you used turmeric to give them a nice yellow color without any nasty artificial colorants!

  3. Will definitely be making these this weekend for Easter morning. Love anything lemon. Might add some blueberries to them. Thanks for the recipe and the chance to win some neat giveaways. I would like to win the Vermont Maple Syrup.,,,,Yum yum!

  4. Linda, these muffins look just perfect! I love baking with lemon but use it mainly in desserts. I’ll have to work on putting it in muffins more.

  5. I am printing this recipe and making it tomorrow. Sounds delightful!

  6. Susan Carter says:

    Wow! Make the cupcakes last night for Easter brunch. So glad I made two batches. They are moist and so flavorful. Thank you so much for such a great recipe. This recipe has become one of my favorites!

  7. Muffins everyday now, I’m addicted to them

  8. Hi Linda–Just dropping by to say thanks so very much for participating in March Muffin Madness by sharing this phenomenal recipe! I’m going to have to make a dairy-free version in the near future. Can’t wait! 🙂

    Shirley

  9. Going to try this next week, do you think I could use a round cake pan I dyed and make it into a small cake rather then muffins? If so any tips or adjustments you would suggest?

    • Yes! I made this recipe as a cake in a 9 inch round greased pan. Bake time was around 35 minutes. I also added about a cup of blueberries, sprinkled on top of batter just before baking. Hope that helps!

  10. I made these muffins today. Delicious. Very flavorful, good texture and topped with sliced almonds–they are fancy without frosting. I only scraped a pinch of zest from 2 lemons, but I could still taste the lemon. They must be beyond delicious with 2 tsp of zest. I used Bob’s Red Mill GF flour so added 1/4 xanthan gum as I didn’t know if Pamela’s contained it. Thanks for the easy recipe. I didn’t even use a blender..

  11. I’m so glad you liked the muffins, Carol! Thanks for leaving a comment with your modifications. I appreciate it!

Trackbacks

  1. […] Wednesday, March 23 ~ Free Range Cookies (Linda) ~ Lemon Ricotta Cake Muffins […]

  2. […] of Free Range Cookies gives us Lemon Ricotta Cake Muffins. I love it when a recipe that is already well known and loved—lemon ricotta cake, in this […]