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.

What a month! The Gluten Free Quick Breads Cookbook was released, we celebrated 5 years of gluten free recipes on What The Fork Food Blog, we celebrated my grandparent’s 71st anniversary, had a holiday, and April vacation.

And we’ve battled several rounds of strep throat ??
We definitely could have done without that last bit!
I’ve been promising you this lemon muffin recipe since March and it’s finally here, at least there’s time for you to plan it into your Mother’s Day brunch. 
Muffins are always a great make-ahead dish for brunch and get togethers because they freeze so well. Just make the muffins without the glaze and freeze until ready to use. Then defrost them before serving and drizzle on that glaze once they’re fully defrosted. Hit them up with a little extra lemon zest for garnish if you want! It makes a really gorgeous presentation.
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I used leftover ricotta cheese in these muffins because I find that when I use ricotta, I always, always get the large container and then have a ton leftover. Since I don’t want to be making ALL THE PASTA for a week straight, I’ve started baking with it and it...