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Gluten Free Tuscan Lemon Muffins

Gluten Free Tuscan Lemon Muffins

When I saw the original version of these Tuscan lemon muffins by Cooking Light I knew I had to adapt them to be gluten free.

These muffins caught my attention because they contain ricotta cheese which makes them different than your basic lemon muffin. I have used ricotta cheese a lot in cooking, but I don’t remember ever using them in a muffin before, so I was curious how it would work, especially in gluten free cooking.

I was also wondering how it would compare to using sour cream in a recipe. I often use sour cream in gluten free baking, and wondered if the ricotta cheese would work similarly.

I knew from looking at the recipe these were going to be more of a dessert like muffin. Now my kids did eat these for breakfast, but we also ate them for dessert. They really could go either way.

Since I knew they were going to be a richer dessert type muffin, I decided to use my favorite gluten free flours for cakes and desserts. Rice flour, sweet rice flour, and cornstarch.

The cornstarch helps give them a lighter texture.

Gluten Free Tuscan Lemon Muffins_

And if you have never tried sweet rice flour in your gluten free baking I highly recommend it. Sweet rice flour is one of the reasons that I do not like premade gluten free flour blends. I have been amazed at the difference in adding sweet rice flour to cakes, cookies, and muffins. If I make a gluten free dessert and the texture is not quite right, I almost always get better results by tweaking the flours and using part sweet rice flour. It helps bind the ingredients together and really does make a difference.

Now for the recipe.

I loved these muffins. I will be making these again. My family loved the way they turned out and they were gone in no time.  I loved the texture the ricotta cheese gave them. And I will be experimenting more with ricotta cheese in my gluten free baking.

Gluten Free Tuscan Lemon Muffins-



Lynn's Kitchen Adventures
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  1. What the calorie in this muffin ?

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