Gluten-Free Lemon Ricotta Cheese Muffins

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Average Rating: 5 | Rated By: 1 users

Don’t have time to make muffins, try this quick and easy recipe. These moist muffins take only 35 minutes to make including prep time


  • 2 cups ricotta cheese
  • 1 egg, room temperature
  • 1/2 cup demerara sugar or coconut sugar
  • 1 cup milk, room temperature
  • 1/2 tsp pure vanilla
  • 1/2 cup fresh lemon juice
  • 1 tsp. freshly grated lemon zest
  • 1 tbsp. coconut oil
  • 2 cups biscuit and baking mix (I used GF Bob's Red Mill)
  • 1 tsp. baking powder (preferably aluminum free)
  • NOTE: All ingredients including spices must be gluten-free and preferably organic
  • Instructions

  • Preheat oven to 375 F
  • In a large bowl, whisk together ricotta cheese, egg, sugar, milk, vanilla, lemon and lemon zest
  • In a separate bowl mix biscuit mix and baking powder
  • Add wet ingredients to dry and blend well
  • Line your muffin cups with parchment paper baking cups and pour batter evenly into each cup, bake for 28 minutes or until muffin tops are starting to golden

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