Gluten-Free Raspberry-Ginger Muffins
Tender gluten-free muffins studded with fresh raspberries and brightened with fresh ginger. These moist muffins feature a perfect balance of sweet and tart flavors.
12 servings
45 min
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Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ teaspoon baking powder
- •½ teaspoon kosher salt
- •1⅝ cups gluten-free all-purpose flour
- •1 large egg
- •1 cup light brown sugar
- •½ cup unsalted butter
- •½ cup whole milk
- •1 teaspoon grated ginger
- •1½ cups raspberries
- •raspberries
Cooking Instructions
- 1.
Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter.
10 min
- 2.
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25-30 minutes. Let cool 5 minutes in pan before serving.
35 min
- 3.
DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.
